Chocolate Pound Cake is an old-fashioned frugal recipe. It’s luscious, buttery and incredibly delicious!
I also love how this recipe is versatile. You can dust it with sugar, top with frosting or ganache. You can also eat it plain with fruits – whatever floats your boat. Best of all – it freezes beautifully!
Method
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Preheat the oven to 180 degrees.
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Line a lamington tin with baking paper and set aside.
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In a medium saucepan mix together the brown sugar, butter, bicarbonate of soda, cocoa and 250ml of water.
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Heat gently on low heat until the butter is melted and the sugar is dissolved.
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Increase the heat and cook whilst stirring for a further five minutes.
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Bring the mixture to the boil, then reduce the heat and simmer for a further two minutes.
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Take off the heat and cool to room temperature.
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Add the flour and eggs and use electric beaters to beat the mixture until smooth and pale.
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Pour into the prepared tin and bake for 30 - 35 minutes or until a skewer comes out clean.
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Turn onto a wire rack to cool and when cold, ice with chocolate frosting.
Recipe Hints and Tips:
- Chocolate Pound Cake is suitable to freeze un-iced for up to three months.
- Double wrap in plastic wrap and store on a level section of the freezer.
