CHOCOLATE POUND CAKE

Chocolate Pound Cake

Dessert | August 21, 2017 | By

Easy Chocolate Pound Cake 초콜렛 파운드케익

My Chocolate Pound Cake Recipe is perfect with a cup of coffee when your friends pop round for a chat. Take some on a picnic or have for a lovely dessert after dinner. But then who needs an excuse for cake? Cut yourself a big slice and enjoy!

Chocolate Pound Cake

I’ve been looking for a decent chocolate cake recipe for a long a time. I wouldn’t say I was fussy but it is very hard finding one that is just right. Chocolate cake is either too rich, too dry, too bland. Like I said, I’m not fussy. 🙂

APFELKUCHEN (GERMAN APPLE CAKE)

Watch My Easy Chocolate Pound Cake Recipe Video (5m 38s)

I believe with my recipe I have found the perfect one. Moist, fudgy and with just the right amount of chocolate.  There is no bitterness, so it is perfect for kids.  My 6 year old daughter, who doesn’t usually eat chocolate cake, loves this recipe. She asked if I could make it again straight away so we can have it everyday!  Her Nanny has definitely rubbed off on her!

Leave a comment at the bottom of the page.  I love to hear from you.

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CHOCOLATE POUND CAKE
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Perfect with a cup of coffee when your friends pop round for a chat. Take some on a picnic or have for a lovely dessert after dinner. But then who needs an excuse for cake? Cut yourself a big slice and enjoy!
What You'll Need
  • Chocolate Pound Cake
  • 2 tbsp Double Cream/Whipping Cream
  • ½ tsp Lemon Juice
  • 25g Cocoa Powder
  • 60ml Boiling Water
  • 185g Plain Flour
  • ½ tsp Salt
  • 1 tsp Baking Powder
  • 225g Unsalted Butter, room temperature
  • 270g Caster Sugar
  • 4 Medium Eggs, room temperature

  • Chocolate Glaze
  • 100g Milk Chocolate, chopped
  • 25ml Double Cream/Whipping Cream
How to Make It
  1. Preheat the oven to 200°C (392°F)/180°C (356°F) fan/gas 6
  2. Pour the double/whipping cream and lemon juice into a small bowl. Mix them and set aside at room temperature for 20 minutes. A few curds will appear. This is normal.
  3. In a separate bowl, add the cocoa powder and boiling water and mix them until the cocoa powder is completely dissolved. Leave it to cool.
  4. Sift the plain flour, salt and baking powder in a bowl and mix them.
  5. Beat the butter with an electric mixer or hand whisk. When softened, add the sugar and beat them for another minute. Add one egg at a time and beat them well.
  6. With a spatula, mix in the cooled cocoa mixture and beat together. Finally, add the dry ingredients as well as cream mixture and combine them well.
  7. Put the mixture in a greased baking tin and smooth the surface with a spatula or baking knife.
  8. Bake for approximately 45 minutes. Test the cake is done by inserting a toothpick into the middle. When you pull it out it should be clean or have a few crumbs on it.
  9. Take the cake out of the tin and leave it to cool on a cooling rack.

  10. Chocolate Glaze
  11. Put the chocolate and cream into a microwavable bowl and microwave for 1-2 minutes. Remove and stir until thoroughly mixed.
  12. Leave the chocolate mixture to cool at room temperature. It won’t take long. It takes around 10 to 15 minutes.
  13. Pour the glaze over the top of the cake after it is cooled. You can keep this cake for around 4 to 5 days in a cake tin at room temperature. Or you can freeze it for up to a month. Enjoy!

 

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