About this recipe:A fabulous chocolate pound cake, which freezes exceptionally well. This isn't an overly rich chocolate cake; it's got a light chocolate flavour. You can serve as-is, dusted with some icing sugar, or ice with your favourite chocolate buttercream or ganache for a true celebration cake. You can use either two 20cm (8 in) or two 23cm (9 in) round cake tins for this cake, if desired.
110g margarine, softened
225g butter, softened
500g caster sugar
5 eggs, separated
375g plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
60g unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon almond extract
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Preheat oven to 180 C / Gas 4. Grease and flour a 25cm tube cake tin.
Cream margarine and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.
Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake mixture, mixing only until no streaks remain. Pour cake mixture into prepared cake tin.
Bake at 180 C / Gas 4 for 1 hour and 15 minutes, or until a skewer inserted in centre comes out clean. Cool in tin 10 minutes, remove from tin, and let cool completely on a wire rack.