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Chocolate Pound Cake III

Reviewed: May 19, 2012
What a wonderful recipe I used to make for my fondant cake. It was dense and supported my 1.5 kg fondant topping well but yet not hard. The chocolate was easy to cut and melts into the mouth. Fantastic tasting after I tailored the recipe a little. I didn't want the coffee granulates and so I followed "What a Dish's" comment by omitting the coffee granulates & hot water and put in 1/4 cup extra buttermilk. Most of my customers also like recipes that are not sweet so i cut down the sugar to 320 gm. To ensure that the cake is dense but not hard, I separated the egg white and egg yolk. I beated the egg white with about 30 gm of sugar. Separately, I beated the egg yolk with 30 gm of sugar. I folded the egg yolk into the butter mixture, then folded the white into the mixture, and finally folding the flour and buttermilk in 2 portions. Cut back on the sugar by 1/2 cup, it was pefectly sweet. I used Ghiradeli's cocoa which added to the great flavor. Frosted with my own white chocolate glaze and had this for Christmas Eve!
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