The chocolate pound cake is a delicious and soft dessert, easy to prepare.
This is a recipe that dates back to the 1700s and its origin is disputed between England, France, and Germany. The original recipe used only 4 ingredients in equal amounts, but over time the recipe has been modified with the use of different quantities.
In this delicious chocolate version, there is the addition of ganache, which makes this soft and fragrant dessert even more irresistible, perfect as a dessert, perhaps after Sunday lunch or for a snack.
Read how to make the chocolate pound cake with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 eggs
- 1 1/4 cups sugar
- 1 cup butter
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder (one teaspoon)
- Half vanilla bean (the seeds)
- 1/4 cup water (boiling)
- 3 oz dark chocolate
- 2 tbsp butter
- 1 tsp honey
Preparation of the Chocolate Pound Cake
Prepare the base.
In a small bowl, dissolve the unsweetened cocoa with the hot water until you have a smooth and homogeneous mixture without lumps.
In a large bowl, with electric beaters, cream together the butter with the sugar and the seeds from half a vanilla pod.Add one egg at a time, thoroughly incorporating it into the mixture before adding the next.
Incorporate the cocoa mixture as well.
Finally, add the sifted all-purpose flour and baking powder.
Line a 9 x 4.5 inch loaf pan with parchment paper and pour in the prepared mixture.Bake in a preheated static oven at 350°F for about an hour, using a toothpick test to check the cake’s doneness.
When it is cooked, remove it from the oven and let it cool.
Prepare the glaze.Chop the dark chocolate and melt it in a double boiler with the butter and honey until you get a dense and smooth mixture.
Pour the glaze over the cake, then wait for it to cool before serving your chocolate pound cake.
Notes
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