Chocolate Pound Cake
Chocolate pound cake is dense yet tender and moist. Filled with rich and decadent flavours of chocolate this cake is super simple to make.
Ingredients
Cake
- 80 g All-purpose flour ⅔ cup
- 10 g Cornflour ¾ tbsp
- 10 g Cocoa powder 1¼ tbsp
- 20 g Dark chocolate (chopped) ⅛ cup
- 60 ml Milk(hot) ½ cup
- 110 g Sugar ½ cup
- 110 g Butter (room temperature, unsalted) ½ cup
- 2 Egg (room temperature)
- 2 g Baking powder ½ tsp
- ¼ tsp Salt
- 6 g Vanilla Extract 1½ tsp
Chocolate ganache (optional)
- 100 g Dark chocolate + Milk chocolate ¾ cup
- Milk(hot)
- 30 g Butter (unsalted) 2 tbsp
Garnish(optional)
- Almonds
Instructions
- Preheat your oven to 180℃/350℉. Grease a 20x11 cm loaf pan with butter and place parchment/butter paper at the bottom
- In a small bowl mix cocoa powder, dark chocolate, and hot milk. Mix till the chocolate is melted and well combined. Set aside.
- In a small bowl mix eggs and vanilla till well combined. Set aside.
- In a large bowl sift in all dry ingredients.
- Into the dry ingredients add sugar, butter, and milk-chocolate mix. Mix on low speed only until well combined.
- Add eggs-vanilla mix in 3-4 parts. After every addition mix on low speed only till combined.
- Pour the batter into the prepped loaf pan.
- Bake at 180℃/350℉ for 25-30 minutes or until a skewer inserted in the middle of the cake comes out clean.
- Take the cake out of the pan after 8-10 minutes. Place on a wire rack to cool completely
Dressing and Garnishing
- 10. For chocolate ganache, in a small bowl combine chocolates, butter, and hot milk.
- 11. Pour this over a completely cooled cake and sprinkle some almonds over the top. Place in a refrigerator for 20 minutes. Take out, cut, and serve.
Notes
- Properly measure your ingredients, especially the flour. Too much flour can make your cake dry and too less can destroy the texture.
- I’ve mentioned earlier and I’ll mention it again. Do not over-mix. Too much mixing can lead to a chewy texture. Mix on low speed only till they combine.
- Over-baking the cake can lead to a dry cake. Bake only until the skewer inserted in the center of the cake comes out clean.
- There is a probability that the surface of the cake may start to brown yet the inside of the cake is still under cooked. In scenarios like these wrap the surface of the pan with a foil paper and continue baking. Foil paper will ensure that the surface won’t brown too much