Double Chocolate Pound Cake
This double chocolate pound cake combines a classic pound cake’s dense texture with the rich flavor of chocolate for an indulgent dessert. It has a moist and fudgy consistency that chocolate lovers find irresistible!
Ingredients
- 3 cups Pastry/cake flour - sifted
- 3 cups Granulated sugar
- 1 cup Unsweetened cocoa powder
- 3 teaspoons Baking powder
- 1 teaspoon Salt
- 1 cup Unsalted butter - softened
- 1½ cups Milk 2% fat
- 1 tablespoon Vanilla extract
- 3 large Eggs
- ¼ cup Cream - whole, whipping cream
Instructions
- Pre-heat the oven to 325F (160C) and grease and flour a 10 inch bundt pan.
- In a large bowl sift together the pastry flour, sugar, cocoa powder, baking powder and salt. Make a well in the centre and add butter, milk and vanilla. Beat everything together until combined. Stop and scrape the bowl. Mix again for 5 minutes, then stop and scrape the bowl again.
- Add the eggs, one at a time, beating for 15 seconds after each addition. Add the cream and beat again until combined.
- Pour the batter into the prepared bundt pan and bake for approximately 1 hour and 40 minutes or until a toothpick inserted into the centre of the cake comes out clean or just with a few crumbs attached. Cool the cake completely before removing it from the pan. When cool, dust with some powder sugar or drizzle with chocolate glaze. Enjoy!
Notes
Storing: Store leftover pound cake in an airtight container at room temperature for up to 4 days. Do not refrigerate as your cake will become dry.
Freezing: Freeze unglazed pound cake either whole or in individual slices. To freeze whole, wrap the loaf cake in plastic wrap then aluminum foil. Store in a freezer safe bag for up to three months. Freeze individual slices wrapped in plastic wrap and store in a ziploc bag for up to three months.
Thawing: Thaw at room temperature or in the refrigerator overnight.
All you need are three simple ingredients to make a chocolate glaze! You will need about 3 ounces of a high quality dark chocolate, 3 Tablespoons of whipping cream and 2 Tablespoons salted butter. Melt over a bain marie then stir until completely melted. Cool slightly then drizzle over the double chocolate pound cake recipe.
Nutrition
Calories: 312kcalCarbohydrates: 49gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 57mgSodium: 207mgPotassium: 133mgFiber: 2gSugar: 32gVitamin A: 411IUVitamin C: 0.02mgCalcium: 73mgIron: 1mg
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