The soft chocolate pound cake with sprinkles is a delicious treat, enjoyed by both adults and children. This homemade version is signature to Chef Andrea, who decided to make it even more original and tasty by adding lots of chocolate chips to the batter, making it irresistible to bite into, while a shower of colorful sprinkles gives it a festive and inviting touch.
But this pound cake with sugar sprinkles and chocolate chips is more than just a recipe: it was prepared as a surprise gift from Andrea for his mom (that’s me), before leaving for Trieste with a dear friend.
A sweet gesture (every now and then, haha) that combines affection, creativity, and the desire to share a special moment with family.
What makes this pound cake special is also the choice to add a little brandy just before baking: it not only adds fragrance but also leaves a subtle characteristic taste that makes each slice very delicious!
The result is a chocolate cake that combines the simplicity of a homemade classic with personal creativity and the love of the one who made it.
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Staying on the THEME of pound cakes, here are some more delicious ideas right below:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.6 cups flour
- 0.4 cups unsweetened cocoa powder
- 0.9 cups sugar
- 3 eggs (medium)
- 7 tbsp butter (melted)
- 0.5 cups milk
- 1 packet baking powder
- 0.5 cups chocolate chips
- 2 tbsp brandy (before baking)
- 2 tbsp sprinkles
Tools
mold 10 x 4.3 inches
- Pound Cake Molds
- Stand Mixers
Prepare this super soft pound cake with Andrea…
In a bowl, beat the eggs with the sugar until you get a foamy and light mixture.
Then add the melted and cooled butter and milk, mixing the mixture well.
Sift together the flour, cocoa, and baking powder and gradually add them to the liquid mixture, stirring carefully and obtaining a smooth and homogeneous batter.
Incorporate the chocolate chips into the batter, trying to distribute them evenly.
Line the mold with parchment paper or “grease” it with the appropriate release agent and pour the chocolate mixture, leveling it well.
At this point, pour the brandy, mixing it gently into the batter to blend it well.
Add the sugar sprinkles or colorful sprinkles and bake at 356°F for about 45 minutes, checking the cooking with a wooden skewer at the end.
When the chocolatey and soft pound cake is done, turn off the oven and let it cool completely before removing it from the mold and slicing it.
Super soft and very deliciously moist!
Happy cooking from Andrea and mom!
Bye
