Glazed Pound Chocolate Cake

Name: Glazed Pound Chocolate Cake
Yield: Standard Loaf Tin
Cuisine: British
Ingredients: 1/3 cup Self-Raising Flour; 1/2 cup Almond Meal; *Note: Flour & Almond Meal weigh 125g in total; 1 tablespoon Cocoa Powder *optional, depending on Dark Chocolate’s cocoa content; 125 g Butter *cut into small pieces, softened at room temperature; 125 g (OR 1/2 cup) Caster Sugar; 3 Egg Yolks; 1 teaspoon Vanilla Extract; 125 g Dark Chocolate *melted; 3 Egg Whites *Note: Eggs should be at room temperature; 1/2 cup Icing Sugar; 2 teaspoons Milk

Hiroko Liston @hirokoliston

Melbourne, Australia

I use 125g of each ingredients instead of 1 pound (454g) each to make my ‘Basic Pound Cake’. I added 125g melted Dark Chocolate to it to make this chocolate cake, but the recipe has been altered slightly. Now I am happy to share this recipe. Icing is optional but it makes the cake look great and yummy.

Hiroko Liston @hirokoliston

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Ingredients

Standard Loaf Tin

1/3 cupSelf-Raising Flour
1/2 cupAlmond Meal
*Note: Flour & Almond Meal weigh 125g in total
1 tablespoonCocoa Powder *optional, depending on Dark Chocolate’s cocoa content
125 gButter *cut into small pieces, softened at room temperature
125 g(OR 1/2 cup) Caster Sugar
3Egg Yolks
1 teaspoonVanilla Extract
125 gDark Chocolate *melted
3Egg Whites *Note: Eggs should be at room temperature
Icing
1/2 cupIcing Sugar
2 teaspoonsMilk

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Steps

1

Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
2

Combine Self-Raising Flour, Almond Meal and Cocoa Powder in a bowl and set aside.
3

Beat the softened Butter in a mixing bowl with a whisk until smooth. Add 1/4 cup Sugar and beat until creamy. Add Egg Yolks Vanilla, and mix well. Add melted Chocolate and mix well.
4

Beat Egg Whites until soft peaks form. Gradually add 1/4 cup Caster Sugar and beat until combined well and glossy.
5

Add the flour mixture to the chocolate mixture and mix well. Then gently fold in the Egg Whites mixture. DO NOT over-mix it.
6

Pour the mixture into the loaf tin and bake for 40 minutes or until cooked through. Stand the cake in the tin for 5 minutes as it is quite soft, then turn onto a wire rack to cool.
7

To make the icing, combine Icing Sugar and Milk in a bowl and mix well until smooth. If you need to make it softer, add extra Milk, but only a small mount at a time. Spread the icing over the cooled Chocolate Cake.