Back-to Basic Dark Chocolate Pound Cake
Prep time
Cook time
Total time
Recipe type: Baking
Serves: one 8 x 5 inch loaf
  • 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
  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.
Recipe by Bear Naked Food at