This is another pound cake I found in the folder of magazine clippings I found while cleaning. It is another basic recipe which can be dressed up with glazes, fruits or whipped cream but is equally delicious just left on its own. It is a classic combination of chocolate and orange which always works well together.
As with most pound cakes this one goes together fairly quickly. It also features a bit of plain yogurt which mellows the chocolate and orange flavors while adding a slight tang and moistness to the cake. The glaze is of course totally optional, the cake is good just dusted with confectioners sugar or cocoa or it can be made with rum or brandy or even Grand Marnier. I decided to try the coffee glaze this time.
Nonstick vegetable oil spray
1 cup plus 2 tablespoons sifted all purpose flour
6 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg
2 large egg whites
2 tablespoons warm water
1 tablespoon instant espresso powder or instant coffee powder
1 teaspoon vanilla extract
6 tablespoons nonfat plain yogurt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 teaspoon grated orange peel
1 1/3 cups sugar
1/2 cup powdered sugar
2 tablespoons coffee liqueur
Preheat oven to 350°F. Spray 6 to 8 cup tube or Bundt pan with vegetable oil spray.
Sift flour, cocoa, baking soda, baking powder and salt into medium bowl. Whisk egg and egg whites to blend in small bowl. Stir water, espresso powder and vanilla in another small bowl until powder dissolves; mix in yogurt.
Using electric mixer, beat butter and peel in large bowl for 1 minute. Gradually add sugar, beating until blended, about 3 minutes. Gradually pour eggs into butter mixture, beating until smooth, about 3 minutes. At low speed, add flour mixture alternately with yogurt mixture in 3 additions each, beating just until combined after each addition and scraping down sides of bowl. Transfer to prepared pan.
Bake cake until tester inserted near center comes out clean, about 40 minutes. Cool cake in pan on rack 10 minutes. Turn out cake onto rack; cool completely. (Can be made 3 days ahead.) Cover tightly and let stand at room temperature.)
Stir sugar and liqueur in small bowl until smooth. Let stand until glaze begins to set up, about 30 minutes. Spoon glaze over cake.