[초코파운드] 그거 알아요? 찐하고 묵직한데 촉촉하고 부드러운 파운드 (with 위즈웰 루미2 오븐)

Important To view subtitles, click the settings menu at the bottom of the video, the gear-shaped icon, then choose your preferred language under Subtitles/CC. If you don’t see the language you want, select “Auto-translate” and then choose your language. Hello, this is Joconde! This chocolate pound cake was baked in the Wizwell Lumi 2 oven. I used the convection function, so it baked steadily at an even temperature from start to finish. Today’s chocolate pound cake may look like a classic, dense pound cake, but once you take a bite, you’ll taste a deep chocolate flavor with a soft and light texture. Cocoa powder and dark chocolate glaze add depth, and coffee essence helps bring out the chocolate aroma even more. The key point of this recipe is to cream the butter thoroughly. Especially after adding the sugar, whipping it well helps the eggs and liquid ingredients blend in better, making the crumb of the pound cake much softer. Sour cream is also an important ingredient that keeps the cake moist, so please use it if possible. After baking, releasing the hot steam and soaking the cake well with syrup while it is still warm are also key steps for a moist texture. Rather than eating it right after baking, wrap it in plastic wrap and let it mature for at least 12 hours. The flavor and texture will become even better. Personally, I found it even tastier after about two days. With chocolate glaze, you can enjoy it with a richer, more luxurious feel. Even without the glaze, you can still fully enjoy its deep chocolate flavor. Please check the video for the detailed process. Happy baking today, too. Thank you! #ChocolatePoundCake #PoundCake #ChocolatePoundCakeRecipe #HomeBaking #WizwellLumi2 #BakingRecipe ❤️ Chocolate Pound Cake Unsalted butter, Anchor Butter, 83g Vegetable oil 7g, use one without a strong aroma Sour cream, Denmark brand, 45g No substitutes! Only sour cream with at least 21% fat works Sugar 80g 1 egg 53g 1 egg yolk 18~19g Cake flour 70g Cocoa powder, Valrhona Dutch Cocoa, 20g Baking powder, Sunin, 2g Salt 1g Instant coffee powder 2g Hot water 6g Vanilla extract 3g Honey 7g Starch syrup or corn syrup can be used instead, but not oligosaccharide syrup or allulose ❤️ Syrup Water 38g, sugar 22g Once it comes to a full boil, turn off the heat and let it cool completely. Use all of it to soak the cake. ❤️ Dark Chocolate Glaze Dark chocolate, Callebaut 57.9%, 100g Vegetable oil, sunflower seed oil, 15g Method Prep: Preheat the oven to 180℃ for a conventional oven, or 170℃ for convection. Butter the cake pan and dust it with flour, or line it with a Teflon sheet. Beat 1 egg and 1 egg yolk together. Dissolve the coffee powder in hot water, add the vanilla extract, and let it cool. Mix the flour, cocoa powder, baking powder, and salt, then sift and set aside. Add the oil to the softened butter and cream on medium speed for 30 seconds. Add the sour cream and cream for 1 minute. Add the sugar and mix with a hand mixer on medium speed for about 6 minutes. Scrape down the sides of the bowl from time to time. Add only 1/3 of the beaten egg mixture and mix thoroughly. Add another 1/3 of the egg mixture and mix. Add 1/3 of the sifted dry ingredients and mix. Add all the remaining egg mixture and mix. Add another 1/3 of the dry ingredients and mix. Add the coffee essence and honey, then mix. Add all the remaining dry ingredients and mix. Pour the batter into the pan and bake. After 14 minutes, take it out and make a slit down the center with a knife. Put it back in the oven and bake for another 33~34 minutes. Take it out of the oven and tap the pan firmly on the counter to release the hot steam. Let it cool briefly in the pan, then remove it and brush on all of the syrup. Let it cool completely at room temperature. Wrap it tightly in plastic wrap, then let it mature in the refrigerator or a cool place for at least 12 hours before enjoying.