Chocolate Pound Cake

Celebrating Chef George's 24th Anniversary on PBS

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Tune-in GHL CreateTV Wed 8:30AM/2:30PM, Sun 8:30AM est

This recipe is one of those cakes that gets better with age; meaning, it tastes even better the day after it is baked. You may not have access to Sag Harbor Rum for the simple syrup, so if you find yourself in a strange port use a good quality rum. 

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George Hirsch Chocolate Pound Cake, Sag Harbor Rum Syrup

Chocolate Pound Cake

Makes one loaf

chefgeorgehirsch.com | George Hirsch Lifestyle

 1 1/2 cups cake flour  

1 teaspoon baking powder  

1/4 teaspoon salt

1 cup sweet butter, room temperature

1 cup pure cane granulated sugar  

3 eggs, beaten 

1 teaspoons pure vanilla extract

1/2 teaspoon fine grated orange zest 

1/4 cup unsweetened Dutch-processed cocoa powder such as Droste

1/4 cupboiling hot water

Preheat oven to 350 degrees F.  

Grease a loaf pan with butter. Line the bottom of the pan with parchment paper.

In a small bowl mix cocoa powder into boiling water until smooth. Cool to room temperature.

In a separate bowl, mix cake flour with baking powder and salt.

On medium high speed, mix butter until softened, about 1 - 2 minutes. Add the sugar and beat until light and fluffy, about 2-3 minutes. With the mixer on low add the eggs, one at a time, and mix well after each addition. Scrape down the sides of the bowl after adding each egg. Add vanilla, orange zest, cocoa mixture. add the flour mixture and mix only until combined.  

Scrape the batter into the prepared pan and smooth the top with a spatula. Bake on a center rack in oven for about 50 - 55 minutes or until done. To test doneness, cake will spring back when touched lightly with index finger.

Remove the cake from the oven and place on a wire rack to cool for about 15 minutes. Remove the cake from the pan and cool completely on wire rack.

Slice pound cake, serve soaked with rum simple syrup and with fresh whipped cream.

To make simple syrup:

1 cup water, 2 cups sugar, 1/4 cup of Rum, 1 orange, cut into quarters

Place all ingredients into a saucepan. Bring to a boil and cook for five minutes. Remove and cool.

Lemon Ricotta Pound Cake

Celebrating Chef George's 24th Anniversary on PBS

Join me + Tune-in GHL CreateTV

 Wed 8:30AM/2:30PM Sun 8:30AM

If you are planning to entertain this week or happen to be traveling to visit friends - I have the perfect host/hostess bring-along, or an outstanding dessert with wide appeal to finish a dinner. I created this recipe knowing it would be one of those cakes that gets better with age; meaning, it tastes even better the day after it is baked.

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Lemon Ricotta Pound Cake

Makes one large loaf, or three demi-loaves

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/2 cups all purpose flour

2 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup sweet butter, softened

1 1/2 cups (15 oz container) fresh whole-milk ricotta, drained

1 1/2 cups Turbino or granulated sugar

3 eggs, beaten

1/4 cup fresh lemon juice

2 teaspoons grated lemon zest

1 teaspoon pure vanilla extract

Confectioner’s sugar for dusting

Preheat oven to 350°F degrees. Grease and flour 9-inch loaf pan.

In a large bowl, cream butter, and sugar until smooth and light. Fold in ricotta in three parts. Scrape bowl well with a spatula. Mix dry ingredients- flour, baking powder, baking soda, and salt. Add to butter and sugar and mix just until flour is absorbed with eggs one at a time, scraping sides of bowl after each addition. Add lemon juice and vanilla. 

Scrape down sides of the bowl, mix on low speed, 30 seconds just until batter is completely mixed. Do not over mix. Over mixing will toughen cake and produce air pockets. Pour the batter into greased pan and smooth on top. Once pan is filled with batter, tap pan against table or counter to remove air pockets.

Bake for 45-55 minutes. After 40 minutes, lower to 325 degrees until done. Allow cake to cool in pan for 5-10 minutes. Remove from pan; finish cooling on wire rack. Top with confectioner’s sugar before serving.