George Hirsch Chocolate Pound Cake, Sag Harbor Rum Syrup
Chocolate Pound Cake
Makes one loaf
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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 teaspoon pure vanilla extract
1/2 teaspoon finely grated orange zest
1/4 cup unsweetened Dutch-processed cocoa powder such as Droste
1/4 cup boiling hot water
Preheat the 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.
Mix butter until softened at medium-high speed, 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, and 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 the oven for about 50 - 55 minutes or until done. To test doneness, the cake will spring back when touched lightly with the index finger.
Remove the cake from the oven and place it on a wire rack to cool for about 15 minutes. Remove the cake from the pan and cool completely on a wire rack.
Slice pound cake, and 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, and 1 orange, cut into quarters
Place all ingredients into a saucepan. Bring to a boil and cook for five minutes. Remove and cool.
