Chocolate Pound Cake
Equipment
Ingredients
Cake Batter
butter (room temperature)
225 g
granulated sugar
400 g
eggs (room temperature)
4 piece
all-purpose flour
250 g
cocoa powder
75 g
baking powder
8 g
salt
3 g
milk (room temperature)
120 ml
sunflower oil
60 ml
vanilla extract
10 ml
Instructions
Prepare the loaf pan
Preheat oven and prepare the baking pan for the pound cake.
Cream butter and sugar
Beat butter and sugar until light and fluffy for perfect texture.
Add eggs one at a time
Incorporate eggs gradually to maintain emulsion.
Mix dry ingredients
Whisk together flour, cocoa powder, baking powder, and salt.
Alternate dry ingredients with wet ingredients
Add flour mixture and milk alternately, beginning and ending with flour.
Add oil and vanilla
Mix in oil and vanilla extract for moisture and flavor.
Bake the pound cake
Pour batter into prepared pan and bake until a toothpick comes out clean.
Cool the cake
Let the cake cool in the pan for 10 minutes before removing.
Original recipe
Storage
Wrap tightly in plastic wrap or store in airtight container. Freeze slices individually for easy portioning.
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