Chocolate Pound Cake

Name: Chocolate Pound Cake
Yield: 1 loaf (7 cm x 16,5 cm x 6 cm deep pan)
Cuisine: American
Ingredients: 30 ml milk; 4 g instant coffee; 28 g chocolate, chopped small; 100 g unsalted butter, room temperature; 100 g granulated sugar; 100 g egg (from 2 medium-size eggs), room temperature; 80 g cake flour; 12 g natural cocoa powder; 2 g (1/2 tsp) baking powder; 0.75 g (1/8 tsp) table salt; icing sugar for dusting (optional)

Spoonful Passion @spoonfulpassion

Canada

Ever wonder how chocolate pound cake got its name? I never did. Then someone told me, it was traditionally made with a pound of flour, a pound of butter, a pound of eggs, and a pound of sugar. How interesting! 🙂

Spoonful Passion @spoonfulpassion

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Ingredients

1 loaf (7 cm x 16,5 cm x 6 cm deep pan)

30 mlmilk
4 ginstant coffee
28 gchocolate, chopped small
100 gunsalted butter, room temperature
100 ggranulated sugar
100 gegg (from 2 medium-size eggs), room temperature
80 gcake flour
12 gnatural cocoa powder
2 g (1/2 tsp)baking powder
0.75 g (1/8 tsp)table salt
icing sugar for dusting (optional)

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Steps

1

Youtu.be/kSmENw547Mw
2

Heat milk, instant coffee, and chocolate until fully melted and stir to combine. Set aside to cool.
3

Using a hand mixer or simply a hand-whisk, cream the butter for 1 minute until fully-softened. Add sugar and beat until fluffy and lightened in color. Frequently scrape the sides and bottom of the bowl with a silicone spatula for even mix.
4

Lightly beat the eggs in a separate bowl. Then add them into the butter mixture in 3 additions. Mix just until combined after every addition. If we add all eggs at once, both of these high-fat ingredients might not combine but end up separating.
5

Add all of the dry ingredients. Make sure to sieve the flour, baking powder, and cocoa powder beforehand as they tend to clump. Mix until 90% combined.
6

Add the melted chocolate. Mix just until combined. Do not overmix as it will develop the gluten too much and result in a tough cake.
7

Transfer into a loaf pan that has been fully coated with butter. This will help unmold the cake easily.
8

Spread up the batter to both ends of the pan. Pipe a line of softened butter along the center lengthwise. These steps are optional, but they will help create an evenly-centered crack.
9

Bake in a preheated oven at 340°F (170°C) for 40 minutes or until a toothpick inserted in the center comes out clean.
10

Run a spatula between the cake and the pan. Unmold the cake immediately after baking to prevent shrinking. Let cool on the cooling rack. With a sifter, garnish the top with icing sugar before slicing (optional).