Chocolate Pound Cake with Chocolate GlazePosted: 06/05/2012
I love firemen. Or maybe I should rephrase that. I admire firemen, I’m in awe of firemen, and I just think they’re very, very, cool.
Last Saturday as I was in the kitchen baking; I know, what else do I do, I heard my husband who had been trimming the trees in the backyard yelling, or should I say, screaming. When I rushed out to the back to find out what all the commotion was, he told me in this panicked voice, that there was a rattlesnake in the backyard. We do live in a somewhat rustic area of Los Angeles so it wasn’t too surprising, but they’re definitely not critters you want to run into up close and personal.
I quickly called 911, because rattlesnakes can be deadly you know, and was told by the dispatcher that the fire department would be there in five minutes. It was quite the sight when this huge truck drove up to our house; I can only imagine what the neighbors thought, and out strode four of LA’s finest to take on their ominous opponent in my backyard. They were calm and collected and focused on the task at hand. One firefighter put on special protective gear and armed himself with special snake fighting equipment.
These guys show no fear; they go where no one else wants to or dares to. But that’s their job. Well these guys caught our backyard bully. Yep, snapped him right up. It was by the way, gigantic. At least four feet long, and that rattle was a’shakin! I don’t think I saw that man break a sweat!
Well, I had just finished icing the cake I had been working on, and I immediately knew these brave warriors should be compensated with what else…chocolate. They gladly took the cake with them, and off they went to rescue another family in distress.
Chocolate Pound Cake with Chocolate Glaze
From Flavours by Donna Hay
- 8 ounces unsalted butter, softened
- 1 cup superfine sugar
- 6 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 cup coca powder
- Preheat the oven to 350 degrees F. Beat the butter and sugar in the bowl of an electric mixer until light and creamy. Add the eggs one at a time and beat well. Sift the flour, baking powder and cocoa over the butter mixture, and mix on low speed until combined.
- Spoon the mixture into an 8-inch cake tin that has been lightly buttered and lined with parchment paper. I used an off-set spatula to evenly smooth the batter into the pan. Bake for 30-40 minutes (ovens differ greatly) until a toothpick inserted in middle comes out clean. Cool on wire rack for 10 minutes. Then, using the sides of the parchment paper, gently lift the cake out of the pan to finish cooling.
- 6 ounces bittersweet or semi sweet chocolate, chopped
- 1/2 cup (4 fl. ounces) heavy cream
- Place the chocolate and cream in a saucepan and over low heat, stir until melted and smooth. Set aside to cool at room temperature. I needed to add a tiny bit extra cream to make the glaze a little thinner.
- Place the cake in the refrigerator to chill for 30 minutes. pour the cooled glaze over the cake and then refrigerate to set.