Chocolate Pound Cake Recipe by Spoonful Passion
Cooking Instructions 1 Youtu.be/kSmENw547Mw 2 Heat milk, instant coffee, and chocolate until fully melted and stir to combine. Set aside to cool. 3 Using a hand mixer or simply a hand-whisk, cream the butter for 1 minute until fully-softened. Add sugar and beat until fluffy and lightened in color. Frequently scrape the sides and bottom of the bowl with a silicone spatula for even mix. 4 Lightly beat the eggs in a separate bowl. Then add them into the butter mixture in 3 additions. Mix just until combined after every addition. If we add all eggs at once, both of these high-fat ingredients might not combine but end up separating. 5 Add all of the dry ingredients. Make sure to sieve the flour, baking powder, and cocoa powder beforehand as they tend to clump. Mix until 90% combined. 6 Add the melted chocolate. Mix just until combined. Do not overmix as it will develop the gluten too much and result in a tough cake. 7 Transfer into a loaf pan that has been fully coated with butter. This will help unmold the cake easily. 8 Spread up the batter to both ends of the pan. Pipe a line of softened butter along the center lengthwise. These steps are optional, but they will help create an evenly-centered crack. 9 Bake in a preheated oven at 340°F (170°C) for 40 minutes or until a toothpick inserted in the center comes out clean. 10 Run a spatula between the cake and the pan. Unmold the cake immediately after baking to prevent shrinking. Let cool on the cooling rack. With a sifter, garnish the top with icing sugar before slicing (optional). 1 Youtu.be/kSmENw547Mw 1 Youtu.be/kSmENw547Mw 2 Heat milk, instant coffee, and chocolate until fully melted and stir to combine. Set aside to cool. 2 Heat milk, instant coffee, and chocolate until fully melted and stir to combine. Set aside to cool. 3 Using a hand mixer or simply a hand-whisk, cream the butter for 1 minute until fully-softened. Add sugar and beat until fluffy and lightened in color. Frequently scrape the sides and bottom of the bowl with a silicone spatula for even mix. 3 Using a hand mixer or simply a hand-whisk, cream the butter for 1 minute until fully-softened. Add sugar and beat until fluffy and lightened in color. Frequently scrape the sides and bottom of the bowl with a silicone spatula for even mix. 4 Lightly beat the eggs in a separate bowl. Then add them into the butter mixture in 3 additions. Mix just until combined after every addition. If we add all eggs at once, both of these high-fat ingredients might not combine but end up separating. 4 Lightly beat the eggs in a separate bowl. Then add them into the butter mixture in 3 additions. Mix just until combined after every addition. If we add all eggs at once, both of these high-fat ingredients might not combine but end up separating. 5 Add all of the dry ingredients. Make sure to sieve the flour, baking powder, and cocoa powder beforehand as they tend to clump. Mix until 90% combined. 5 Add all of the dry ingredients. Make sure to sieve the flour, baking powder, and cocoa powder beforehand as they tend to clump. Mix until 90% combined. 6 Add the melted chocolate. Mix just until combined. Do not overmix as it will develop the gluten too much and result in a tough cake. 6 Add the melted chocolate. Mix just until combined. Do not overmix as it will develop the gluten too much and result in a tough cake. 7 Transfer into a loaf pan that has been fully coated with butter. This will help unmold the cake easily. 7 Transfer into a loaf pan that has been fully coated with butter. This will help unmold the cake easily. 8 Spread up the batter to both ends of the pan. Pipe a line of softened butter along the center lengthwise. These steps are optional, but they will help create an evenly-centered crack. 8 Spread up the batter to both ends of the pan. Pipe a line of softened butter along the center lengthwise. These steps are optional, but they will help create an evenly-centered crack. 9 Bake in a preheated oven at 340°F (170°C) for 40 minutes or until a toothpick inserted in the center comes out clean. 9 Bake in a preheated oven at 340°F (170°C) for 40 minutes or until a toothpick inserted in the center comes out clean. 10 Run a spatula between the cake and the pan. Unmold the cake immediately after baking to prevent shrinking. Let cool on the cooling rack. With a sifter, garnish the top with icing sugar before slicing (optional). 10 Run a spatula between the cake and the pan. Unmold the cake immediately after baking to prevent shrinking. Let cool on the cooling rack. With a sifter, garnish the top with icing sugar before slicing (optional). 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