Chocolate Pound Cake Recipe (Dense Cake)
This chocolate pound cake recipe offers a dense cake texture made with butter and eggs. After measuring and mixing the ingredients, we put it in the mold and cook it slowly; so that the inside remains balanced. In the “how to” steps, pay special attention to the order in which the flour is added and the doneness control.
Ingredients
Ingredients
Step-by-Step Method
Prepare the oven and mold
Preheat the oven to 160°C. Grease the cake mold and line the base with baking paper; So you can easily remove the cake.
Dry mix combine
Sift and mix cake flour, baking powder, salt and cocoa in a separate bowl. The absence of lumps makes the dough more balanced.
Beat the butter and sugar
Beat the butter with the sugar until it becomes light in color and fluffy. Remove what sticks to the edges with a spatula.
Add the eggs
Add the eggs one by one and beat briefly after each addition. Let the eggs be at room temperature so that the mixture does not curdle.
Balance the vanilla and hot water
Add vanilla. Add the boiling water in a thin stream instead of pouring it directly; Let it cool while mixing.
Add the flour mixture and complete the dough
Add the dry mixture in 2-3 batches. Stir each time just until combined; Over-whipping may make the cake tough.
Add the chocolate and mold
Add the chocolate chips and mix gently with a spatula. Pour the dough into the mold, level the surface and tap it 1-2 times on the counter.
Bake and check
Place the cake in the oven and bake for approximately 101 minutes. Insert the toothpick into the middle; A few moist crumbs are normal, but there should be no liquid dough.
Rest and serve
Leave it in the mold for 10-15 minutes, then put it on a wire rack and cool completely. Cooling before slicing makes cutting easier.