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.
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 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.