Chocolate Pound Cake – buttery and thick, with a moist crumb and great chocolate flavor. This recipe doesn’t use too much chocolate and uses more cocoa powder instead.
Source:Home Cooking Adventure
Element
Make 2 loaves of cakes
1 cup + 2 tablespoons (250g) butter
1 1/2 cups (300g) sugar
1/3 cup (40g) cocoa powder
Milk 7 oz (200ml)
1.5 oz (40g) half a week chocolate
4 eggs
1 2/3 cup (200g) all-purpose flour
1/4 teaspoon (1g) salt
2 1/2 teaspoons (10g) baking powder
nuts, for the top layer
1. Preheat oven to 350F (180C). Grease and line with parchment two 9x5in (23x13cm) loaf pans.
2. Put the butter in the sauce pan and melt over low heat. Add sugar, cocoa powder and milk and stir to combine. Boil for 1 minute. Remove from heat.
3. To create a chocolate glaze for the topping, place the chocolate pieces in a small bowl and add about 1 cup (220g) of hot cocoa syrup. Stir until chocolate is melted and set aside until ready to use.
4. While the cocoa syrup cools, gently separate the egg whites from the yolks and whisk the egg whites until frothy and stiff peaks form.
5. Mix the yolks one at a time and then add the flour, salt and baking powder to the cocoa syrup and stir well. Gently fold the whipped whites into the mixture and divide the mixture evenly into the prepared pans.
6. Bake for 30 – 35 minutes until a toothpick inserted in the center of the cake comes out and some moist crumbs stick to it.
7. Pour the prepared chocolate glaze on top and garnish with nuts if desired.
8. Let cool completely before serving.
