Do you also have a lot of leftover chocolate from the holidays? Well, you can use it to make a delicious chocolate pound cake, super soft, quick, and perfect for the whole family’s breakfast.
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 3 eggs
- 180 g sugar
- 200 ml warm plant-based milk (or regular milk)
- 80 ml vegetable oil
- 2 cups all-purpose flour
- 1 packet baking powder
- 1/2 cup unsweetened cocoa powder
- 200 g chocolate (leftover)
Steps
The preparation of this LEFTOVER CHOCOLATE POUND CAKE is really simple. Start by beating the eggs with the sugar, then mix flour, cocoa, and baking powder in a bowl. Pour the dry ingredients into the beaten eggs, alternating with the oil and warm plant-based milk. NOTE: It is important that the plant-based milk or regular milk is warm at the time of use. At this point, pour the batter into a pound cake mold; if it’s silicone, there’s no need to butter it, otherwise, you can also use parchment paper to line it. Now break up all the leftover chocolate from the holidays and place it on the surface of the pound cake.
Then bake your leftover chocolate pound cake at 356°F for about 50 minutes and always remember to do a toothpick test before removing it from the oven. Let your pound cake cool slightly before serving, as the chocolate pieces may be hot.
Do you also love POUND CAKES? Then you must absolutely take a look HERE.
Saby suggests…
If you serve this pound cake still warm with whipped cream, it will turn into a special dessert.
