Chocolate pound cake with chocolate chips

Votes: 1

How to Make - Chocolate Chunk Pound Cake

Time: 2 hours.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 481, total fat 29 G., saturated fats 18 G., proteins 7 G., carbohydrates 51 G., fiber 3 G., cholesterol 146 mg, sodium 205 mg, sugar 29 G.

Alkaline cocoa imbues this pound cake with an incredibly rich chocolate flavor and gives it a deep, almost black color. Chocolate chips, also mixed into the batter, complete this chocolatey delight. You can use either dark or milk chocolate. The cake is dense, with a moderately moist center and a crispy crust.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g salted butter at room temperature, plus extra for greasing the pan
1 and 2/3 cups all-purpose flour, plus extra for dusting the pan
1/3 cup heavy cream
0.5 tbsp. alkalized cocoa
3 large eggs + 1 egg yolk at room temperature
2 tsp vanilla extract
1 and 1/4 cups cane sugar
0.5 tbsp. chocolate in mini granules
Powdered sugar, for dusting

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Butter the bottom and sides of a 22x12cm loaf pan, then line with two strips of parchment paper, leaving an overhang on all sides. Grease the parchment with butter and lightly dust with flour, shaking out any excess.
Bake a pound cake:

Microwave the heavy cream in a small bowl until steaming, about 1 minute. Pour the cream over the cocoa powder in a medium bowl and stir to form a thick, smooth paste; let cool. In a medium bowl, whisk the eggs, egg yolk, and vanilla until foamy; set aside. In a large bowl, beat the butter and brown sugar with an electric mixer on medium speed for 1 to 2 minutes. Scrape down the sides of the bowl and increase the mixer speed to medium-high. Beat until light and fluffy, 6 to 7 minutes.

Add the cocoa mixture to the butter mixture; beat until smooth, 1 minute. Reduce mixer speed to low, beat in the flour, and mix until smooth. Gradually add the egg mixture until fully incorporated. Increase mixer speed to medium and beat until smooth and fluffy, about 30 seconds. Stir in the mini chocolate chips.
Transfer the batter to the prepared pan and smooth the surface. Bake until the cake springs back when gently pressed and a toothpick inserted into the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Transfer the pan to a wire rack and let cool for 10 to 15 minutes.
Then remove the cake from the pan and peel off the parchment paper; return the cake to a wire rack to cool completely. Dust with powdered sugar before serving.

Note

When making pound cake, it's important to use quality ingredients. You'll need high-quality butter and, if possible, organic cane sugar to ensure a crispy crust.