Chocolate Pound Cake


Chocolate Pound Cake



Chocolate Pound Cake
Chocolate Pound Cake


 Today isn’t any special occasion to make any new or special dessert but willing to make a simple dessert to make myself feel special so guess what it would be...yes its Chocolate Pound Cake. Why this? Because of two reasons; first, its rich buttery chocolate flavour and I am a chocolate lover like the intense chocolate flavour, Second reason is of its easy measurement formula. Chocolate Pound Cake has fine crumbs and dense texture, it doesn’t require frosting but if you are making chocolate cake can’t resist yourself pouring shiny, rich glaze over it.


You know why it is called Poundcake; the name ‘pound’ is taken from the measurement unit ‘quarter ‘ in France. Traditionally it is made of one pound (450rams) each of butter, sugar, eggs, and flour. An easy formula to make the cake and this cake became Pound Cake.


Chocolate Pound Cake has an intense chocolate flavour that comes from unsweetened cocoa powder. This recipe calls for Dutch-process cocoa powder but if you are not getting easily use simple cocoa powder and with this must add ½ tsp of baking soda. Today I will tell you the difference between both;


Natural Cocoa Powder:  It is just made from roasted cocoa beans; it’s acidic and bitter and concentrated chocolate flavour used in recipes calls for baking soda (base) because of these two reacts with each other to raise your baked product.


Dutch Process Cocoa Powder:  its process starts with cocoa beans washed in an alkaline solution of potassium carbonate that neutralize the acidity. Because of this process, we get neutral cocoa powder. It’s often pairing with baking powder; the alkalizing cocoa powder is darker in colour and mellow in flavour and dissolves into liquids easily.


Slice of Pound Cake

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour and 15 minutes 

Yield 12 serving

Cuisine: American




1/3 cup unsweetened Dutch-processed cocoa

1 ½cups cake flour

1cup unsalted butter, at room temperature

½ cup of dark chocolate chips

1 ¼ cups granulated sugar

4 eggs, at room temperature

1/3 cup of hot coffee

2 tbsp of milk, at room temperature

1 tsp baking powder

½ tsp salt

1 ½ tsp vanilla extract


Chocolate Glaze:


1 ½ cup powdered sugar

3 tbsp unsweetened Dutch Process cocoa powder

2tsp vanilla salt

2 to 4 tbsp milk of water

Pinch of salt




Preheat the oven to 350 degrees F. Prepare a loaf pan; greased and flour 9x5-inch pan. You can line with parchment paper despite dust with flour. Take a bowl to sift the flour, cocoa powder, baking powder, and salt. Take the bowl of an electric mixer whip the butter and the sugar together for about 3 minutes to bring creamy texture or until pale in colour add eggs in parts; mixing about 1 minute after each addition, add hot coffee too.


Now add dry sifted ingredients to creamed wet mixture mix just to combine, add milk then fold in chocolate chips mix to incorporate. Pour the mixture into the loaf pan, using the spatula then smooth the top. Bake for 50 minutes in the preheated oven. After 50 minutes following the skewer test; insert the skewer in the centre of the cake comes out clean, if undone bake an additional 10minute not more than that.


Once the baking is done allow the cake to cool for 15 minutes then transfer to the wire rack. Meanwhile, we will make the glaze.


To Make the Glaze:  Take a saucepan adds in the sifted cocoa powder and powdered sugar, and salt. Stir in vanilla extract and 2 tbsp milk. Stir occasionally and cook until reaches desired consistency. Let it sit to bring it slightly more than at room temperature. Pour over the top of the cake and let it sit for 30 minutes before serving.


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