Chocolate Pound CakeBig Chocolate Cake for BIG appetites or a shindig!

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…

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!

 

serves
8
time needed
prep cook
ingredients
6
difficulty
Easy
rating (click to rate)
4.1 based on 18 ratings, click to rate

Ingredients

  • 1 1/2 cups Brown Sugar
  • 150 grams Butter
  • 1/2 tsp Bicarb Soda
  • 3 tbsp Cocoa sifted
  • 1 1/2 cups Self Raising Flour
  • 2 Eggs


Method

  1. Preheat the oven to 180 degrees.
  2. Line a lamington tin with baking paper and set aside.
  3. In a medium saucepan mix together the brown sugar, butter, bicarbonate of soda, cocoa and 250ml of water.
  4. Heat gently on low heat until the butter is melted and the sugar is dissolved.
  5. Increase the heat and cook whilst stirring for a further five minutes.
  6. Bring the mixture to the boil, then reduce the heat and simmer for a further two minutes.
  7. Take off the heat and cool to room temperature.
  8. Add the flour and eggs and use electric beaters to beat the mixture until smooth and pale.
  9. Pour into the prepared tin and bake for 30 - 35 minutes or until a skewer comes out clean.
  10. Turn onto a wire rack to cool and when cold, ice with chocolate frosting.

Notes

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.

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