Chocolate pound cake
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.
Ingredients
Serves: 14
- 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
- 300ml milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Method
Prep:20min ›
Cook:1hr15min ›
Extra time:10min cooling ›
Ready in:1hr45min
- 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.
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Reviews & ratings
Average global rating:
(49)
Reviews in English (44)
I have tried at least 10 different chocolate bundt cake recipes over the years and this is the best yet!!!!!! Involves a bit more work with beating egg whites, but well worth it! This cake is very moist & the cinnamon gives it a special taste. Simply the best ! - 19 Apr 2007 (Review from Allrecipes US | Canada)
I thought this was a great cake. I love it when it first comes out of the oven. It has a great chocolate taste, but it's not strong. I did try the cake with a chocolate icing recipe from the back of a package: Hershey's Chocolate Cocoa (for baking), and I added choped almonds. After the cake had time to cool the next day, that was the end of it. Absolutely delicious. The cake was gone in two days. Some reviews I read suggested that the cake was not so much of a pound cake, but more light and springy. If you want more of a pound cake texture, just sift the dry ingredients twice, where it calls for sifting in the recipe, I have tried it that way. - 09 Apr 2005 (Review from Allrecipes US | Canada)
This recipe was DELICIOUS!!!! I modified it only slightly, because I was ill-prepared. I used 1 1/2 cups of butter instead of shortening and butter, and I used 1 1/2 tsp. of vanilla because I forgot to buy almond extract.I also used a bundt cake pan and put fresh strawberries in the middle and then served it with whipped cream. I was told "this is the best cake I've ever had, EVER!!" by my sister in law! - 01 Apr 2007 (Review from Allrecipes US | Canada)
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