after having baked several versions of a simple pound cake, i craved for something more. and what better than chocolate? i’d been on the lookout for a good chocolate pound recipe for long, but most of them came with either buttermilk or sour cream, which for me are sure recipe turnoffs. ya, i know you could make your own buttermilk but somehow that hasn’t gone down quite well with me. and then sour cream. that’s not easy to come by either. i wanted something that could be whipped up with simple ingredients from my pantry, as always.
your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. ― Dave Barry
this recipe from cook’s country makes the perfect chocolate pound cake. with no buttermilk, and no sour cream, hallelujah anyone?! it is now my go-to recipe for a chocolate pound cake that’s moist and decadent, with a tender crumb. try it, you’ll see!
adapted from Tracey’s culinary adventures
1 cup or 150g all-purpose flour
3/4 cup cocoa powder (i used Hershey’s unsweetened cocoa)
60g milk chocolate, finely chopped (i used Nestle’s smooth milk chocolate)
1/3 cup boiling water
1 cup or 225g unsalted butter, at room temperature
1 cup castor sugar
1/4 cup tightly packed light brown sugar
2 teaspoons vanilla extract
5 large eggs, at room temperature
Preheat oven to 325 F with a rack in the lower third. Spray a 9×5 inch loaf pan with nonstick cooking spray with flour or line with parchment paper.
Whisk the flour and salt together in a medium bowl. Add the cocoa powder and chocolate to a heatproof bowl, then pour the boiling water over them and stir until the chocolate is completely melted and the mixture is well combined and smooth. Set aside to cool for 5 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, or using a stand mixer, combine the butter, cooled chocolate mixture, both sugars, and the vanilla. Beat on medium to medium-high speed until very fluffy, about 2-3 minutes, scraping down the sides of the bowl as necessary. Add the eggs, one at a time, beating until completely incorporated. With the mixer on low, add the dry ingredients in 3 additions, mixing just until combined. The batter might look curdled at this point, but that’s ok.
Transfer the batter to the prepared pan, smoothing the top into an even layer (the batter will almost completely fill the pan). Gently tap the pan on your work surface a few times to get rid of any air bubbles. Bake for 65-70 minutes, or until a toothpick inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and let the cake cool for 10 minutes, then turn it out of the pan and allow to cool completely.
i did not make the chocolate glaze as called for in the recipe. i thought it was great by itself. but if you must, a simple chocolate ganache would do. makes for a great trifle base too!
some shots from my Instagram account!
update april 9, 2016 :
i happened to bake this with carrefour’s 100% cacao and the result was a rich dark chocolate flavour. Hershey’s has taken a backseat for now.