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Back-to-Basics Dark Chocolate Pound Cake

 
As much as I love whipping up a storm in the kitchen (minus the cleaning part), there are days when I just want to make something simple with a few handy ingredients and still taste incredibly delicious. Today is the day.

Bear Naked Food back-to-basics dark chocolate pound cake

 

Other than my all-time favorite chocolate sheet cake which is by far the most popular and easiest dessert, this Back-to-Basics Dark Chocolate Pound Cake might actually give a run for its money. If you don’t have a lot of time but crave for an amazing cake, this would be the recipe.

Bear Naked Food back-to-basics dark chocolate pound cake

 

To lighten the pound cake texture, the egg whites are whisked separately before incorporating into the batter.

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What you’ll get is a lovely light chocolate cake that is moist and soft with every bite. The blanket of decadent chocolate ganache drizzled all over the cake instantly elevated this humble pound cake into a head turner. I almost didn’t want to cut into it. But I did.

Bear Naked Food back-to-basics dark chocolate pound cake

 

Ingredients:
1 ½ tbsp (20 g) semi-sweet chocolate chips
1 ½ tbsp (20 g) cocoa powder (natural or Dutch processed)
¾ cup (150 g) caster sugar
1 stick (125 g) unsalted butter
3.5 oz (100 ml) whole milk
2 large eggs (approx. 55 g – 60 g each) – separate yolks from whites
1 ¼ tsp baking powder
1/8 tsp salt
¾ cup (100 g) all-purpose flour

Makes one 8 x 5 inches loaf

Recipe source: Home Cooking Adventure

 

The line up.

The line up.

Preheat your oven to 180°C/350°F. Grease a loaf pan and line it with non-stick baking paper.

In a saucepan, add in butter and melt over low heat.

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Add in sugar, cocoa powder and stir until dissolved. Next, add in the milk and bring it to a boil. Once that’s done, remove the saucepan from the heat.

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To make the chocolate ganache, place chocolate chips in a medium bowl and pour about ½ cup (110 g) of the hot chocolate mixture over the chocolate chips. Stir until dissolved and smooth.

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Allow the rest of the chocolate mixture to cool slightly.

Meanwhile, whisk the egg whites in a clean bowl with an electric hand mixer until stiff peaks just formed.

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When the chocolate mixture is cool to touch, add in egg yolks and whisk until combined.

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Add in flour, salt and baking powder and continue to whisk until flour well combined.

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In two batches, fold in egg whites into the batter until well incorporated. Do not over mix or the cake will be dense.

k

 

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Pour into the prepared loaf pan and bake in the preheated oven for 30 mins or until a skewer inserted comes out clean.

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Allow to cool completely on a wire rack before drizzling the chocolate ganache all over the cake.

Bear Naked Food back-to-basics dark chocolate pound cake

 

Let it set for at least 15 mins before cutting into the cake.

Bear Naked Food back-to-basics dark chocolate pound cake

 

Bear Naked Food back-to-basics dark chocolate pound cake

Sprinkle with chopped pistachio or any other type of nuts for additional crunch.

Bear Naked Food back-to-basics dark chocolate pound cake

 

Bear Naked Food back-to-basics dark chocolate pound cake

 

Bear Naked Food back-to-Basics dark chocolate pound cake

 

 

Back-to Basic Dark Chocolate Pound Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Baking
Serves: one 8 x 5 inch loaf
Ingredients
  • 1 ½ tbsp (20 g) semi-sweet chocolate chips
  • 1 ½ tbsp (20 g) cocoa powder (natural or Dutch processed)
  • ¾ cup (150 g) caster sugar
  • 1 stick (125 g) unsalted butter
  • 3.5 oz (100 ml) whole milk
  • 2 large eggs (approx. 55 g – 60 g each) – separate yolks from whites
  • 1 ¼ tsp baking powder
  • ⅛ tsp salt
  • ¾ cup (100 g) all-purpose flour
Instructions
  1. Preheat your oven to 180°C/350°F. Grease a loaf pan and line it with non-stick baking paper.
  2. In a saucepan, add in butter and melt over low heat. Add in sugar, cocoa powder and stir until dissolved.
  3. Next, add in the milk and bring it to a boil. Once that's done, remove the saucepan from the heat.
  4. To make the chocolate ganache, place chocolate chips in a medium bowl and pour about ½ cup (110 g) of the hot chocolate mixture over the chocolate chips. Stir until dissolve and smooth.
  5. Allow the rest of the chocolate mixture to cool slightly.
  6. Meanwhile, whisk the egg whites in a clean bowl with an electric hand mixer until stiff peaks just formed.
  7. When the chocolate mixture is cool to touch, add in egg yolks and whisk until combined.
  8. Add in flour, salt and baking powder and continue to whisk until flour well combined.
  9. In two batches, fold in egg whites into the batter until well incorporated. Do not over mix or the cake will be dense.
  10. Pour into the prepared loaf pan and bake in the preheated oven for 30 mins or until a skewer inserted comes out clean.
  11. Allow to cool completely on a wire rack before drizzling the chocolate ganache all over the cake.
  12. Let it set for at least 15 mins before cutting into the cake.

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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