Easy Chocolate Pound Cake

A few weeks ago, Janssen and her family were in Utah, and came to dinner at our house (actually, they brought us takeout, so I didn't have to cook dinner at all!).  As always, I knew dinner would not be complete without dessert, so I had this marvelous plan to stop by a local bakery and buy a few things.  Of course, said bakery didn't have the variety that I was looking for that day, so I decided to stop by another bakery and pick up a few supplemental things.  It would be perfect, I thought!  Aaaaand, that bakery was closed. Whomp, whomp.

Suddenly, what was going to be a super easy purchased dessert, wasn't going to work anymore.  

With no other good options, my baking self kicked into gear, and I decided to make a chocolate pound cake.  I admittedly don't like most chocolate cake very much (it is usually kind of dry for my taste), but this seemed like a good idea despite that.  Plus, the recipe was from SmittenKitchen, whom I trust implicitly, so I decided to try it out.  

Maybe you trust Smitten Kitchen, too, and I don't even need to share this one, but it was surprisingly tasty!  Perfect for your last minute guests or for a busy weeknight dessert.  It is truly delicious.  Particularly for chocolate cake.   

The next day, Adam and I were eating the last few pieces, and topped them with raspberry jam, and poured about 1/3 cup half and half over the top.  Holy cow, that was delightful!  Even better than the original!

Easy Chocolate Pound Cake

adapted slightly from SmittenKitchen

1/2 cup butter, softened

1 cup brown sugar, packed
1/2 cup white sugar

1 egg, room temperature (feel free to put it in some warm water for 5 minutes instead)

1 cup buttermilk (I used 1 cup of milk, minus 2 Tbs, and replace the 2 Tbs with 2 Tbs white vinegar. Let it sit for 3 minutes, and you will have a great substitute for buttermilk)

1 tsp vanilla extract

1 1/2 cups white flour

3/4 cup cocoa powder (I used dark chocolate cocoa)

1/2 tsp baking soda

1/4 tsp salt

2 Tbs powdered sugar

1 pint half and half

raspberry jam

Preheat your oven to 325°F.

Line a loaf pan with parchment paper.

In a stand mixer, cream the butter, then add the sugars and beat for about 3 minutes.  Add the egg and beat well.  Add the buttermilk and beat, then add the vanilla and stir in.  With a sifter or strainer, sift in the flour, baking soda and salt on top of your wet ingredients.  Once they are all added, stir with a spatula until combined, but do not over mix.

Pour the batter into your lined loaf pan, and cook in the oven for 50-60 minutes or until a knife comes out clean.   After about 5 minutes, remove loaf from pan, and place on a cooling rack for 10-15 minutes.  While it is cooling, take your strainer or sifter, and sift some powdered sugar over the top of the loaf.

Top your slice with raspberry jam and pour half and half over it! Enjoy!

Also, if your fridge is stuffed to the gills with the last fruits and vegetables of summer, here are a few ways to stretch them out over the winter months.

Check out 7 Creative Ways to Preserve Your Farmer's Market Haul

by Landen McBride at Mode