Effortless Chocolate Pound Cake (Print Version)
# Ingredients:
→ Cake
01 -
240 ml whole milk, left out to warm up
02 -
225 g semi-sweet chocolate, melted and cooled down
03 -
2 teaspoons pure vanilla extract
04 -
6 large eggs, take out of the fridge early
05 -
600 g granulated sugar
06 -
225 g cream cheese, let soften
07 -
450 g unsalted butter, make sure it's soft
08 -
0.5 teaspoon salt
09 -
1 teaspoon baking powder
10 -
100 g premium cocoa powder
11 -
360 g all-purpose flour
→ Chocolate Glaze (optional)
12 -
1 teaspoon vanilla extract
13 -
2 tablespoons unsalted butter
14 -
120 ml heavy cream
15 -
170 g semi-sweet chocolate chips
# Instructions:
01 -
Once the glaze is smooth, pour it right over the cool cake and give it a bit to set. After that, go ahead and slice it up.
02 -
Warm up the heavy cream in a pot until it starts to barely bubble. Dump it over the chocolate chips and butter in a bowl. Wait a few minutes and then stir until glossy and even. Mix in some vanilla at the end.
03 -
Let the baked cake hang out in the pan for about 15 minutes. Flip it onto a rack so it can finish cooling off all the way.
04 -
Spoon the batter into your ready pan, making sure it's spread evenly. Tap it gently to get rid of any big bubbles. Pop it in the oven for 75-85 minutes. You know it's done when a toothpick meets just crumbs, not wet batter.
05 -
Toss in about a third of the dry mix, then some milk, keep swapping until everything's in—start and end with the dry stuff. Just mix it with a spatula until it all looks blended. Don't overdo it.
06 -
Stir in the cooled, melted chocolate and make sure it's all mixed through.
07 -
Crack in the eggs one at a time, mixing between each. Splash in the vanilla and keep mixing.
08 -
Slowly pour in the sugar and toss in the cream cheese. Keep beating until the batter gets super pale and really fluffy, about 5-7 minutes.
09 -
Beat the soft butter with your mixer for a couple of minutes until it gets creamy.
10 -
Sift flour, cocoa, baking powder, and salt into a big mixing bowl.
11 -
Fire up your oven to 165°C. Get your 25 cm tube or bundt pan ready with lots of grease and a bit of flour.
# Notes:
01 -
Let everything come to room temp—it'll help things mix better.
02 -
Your butter and sugar mix should turn really pale and fluffy—keep going until you get that texture.
03 -
Look for cracks across the top; that's what you're after for traditional pound cake goodness.