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Chocolate Pound Cake Recipe

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Rating: 4.0; Vote: 1

Chocolate Pound Cake - buttery and dense, with a moist crumb, and a great chocolate flavor. This recipe doesnt use too much chocolate and uses more cocoa powder instead. Ingredients Makes 2 loaf pound cakes 1 cup + 2 tbsp (250g) butter 1 1/2 cup (300g) sugar 1/3 cup (40g) cocoa powder 7 oz (200ml) milk 1. 5 oz (40g) semisweet chocolate 4 eggs 1 2/3 cups (200g) all-purpose flour 1/4 tsp (1g) salt 2 1/2 tsp (10g) baking powder nuts, for topping 1. Preheat oven to 350F (180C. Grease and line with parchment paper two 9x5in (23x13cm) loaf pans. 2. Place butter in a sauce pan and melt over low heat. Add sugar, cocoa powder and milk and stir to combine. Bring to a boil for 1 minute. Remove from heat. 3. To make the chocolate glaze for the topping, place the chocolate pieces into a small bowl and add about 1 cup (220g) of the hot cocoa syrup. Stir to melt the chocolate and set aside until ready to use. 4. While the cocoa syrup cools down slightly separate the egg whites from yolks and whip the egg whites until foamy and stiff peaks form. 5. Incorporate yolks one at a time and then add flour, salt and baking powder to the cocoa syrup and stir to combine. Gently fold the whipped whites into the mixture and divide mixture evenly into the prepared pans. 6. Bake for about 30-35 minutes until a toothpick inserted in center of cake comes out with a few moist crumbs attached. 7. Pour the reserved chocolate glaze on the top and decorate with nuts if desired. 8. Let cool completely before serving. Background
Date: 2019-07-03

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Comments and reviews: 10

Noura amr
thanks for the recipe it looks yummy. i have a question please: ) for the glaze i will take a cup from the hot coco syrup that you did for the cake or i will make a new one? i mean the hot coco syrup you cook at first i will take a cup of it, for the glaze, and the rest of it i should add to the other ingredients to make the cake? sorry for the long question but i got confused. thanks
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Ema Gucunski
I already tried a lot of your recipes and they always turn out great Now I'm planning to make this one but I would like to keep it fresh for a couple of days. Do you think it can be good for a week? What is the best way to store it? Does it need to be refrigerated or can it be left out if covered? :) thank you
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ferdaous ben salha
thank you for your recipes, I have tried a lot of them and they were really delcious. Unfortunately, this one did not work for me and I don't know why. I did the same as you in the video. From the first step the sugar did not melt with the butter. Can i try it with sugar powdred instead of sugar?
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Noor
Quick question: if in a recipe it says to whip eggs and sugar, what difference does it make to whisk the egg whites alone and then the yolks + sugar? Then fold it all in. Is it better than whisking the whole egg + sugar? Because somehow my cakes always smell of egg: (
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Nalini Ambrose
Hi. i tried this cake today and it turn out so well. tq very much. just a question. if I don't want to allocate the chocolate syrup for the glaze. then how much flour and egg should be added to utilise all the chocolate syrup. pls advise.
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claries swamy
I made this just now. I don't have an oven so made in a steamer. Last minute realized didn't have baking powder, I used soda mixed with vinegar. Awesome cake I am sure if I bake it will be even more tastier. Thank u
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kainaat khan
Hey dear can u plz help me with a basic doubt. how much does one cup flour weight. like i have different cups to measure. so plz help me how much gram is one cup flour. I wanna try dis. my cup measure 150 grams
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aq19921
you left out the yolks in your recipe on your website. I made it without yolks and my battery was really really thick. It didnt rise much. It tastes good, but i bet it's better with yolks. Please fix it.
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Chali N.
Made this and my daughter loves it The bread is so soft and so delicious. Amazing I've been following you for a year and been cooking some of your recipes and it's beyond perfection. Thank you
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Maisarah
I tried baking this just now but I used a normal round pan instead of two loaf pans. Maybe that is why my cake was shrinking? It tasted lovely, however: )
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