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!
Chocolate Pound Cake
Course: DessertCuisine: AustralianDifficulty: Easy
Servings
8
servingsPrep time
20
minutesCooking time
45
minutesCalories
390
kcalTotal time
1
hour5
minutesA rich and dense chocolate cake, perfect for slicing and serving with cream or ice cream.
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Ingredients
1.5 cups Brown Sugar
150 gram Butter
0.5 tsp Bicarb Soda
3 tbsp Cocoa-sifted
1.5 cups Self raising flour
2 Eggs
Directions
- Preheat the oven to 180 degrees.
- Line a lamington tin with baking paper and set aside.
- In a medium saucepan mix together the brown sugar, butter, bicarbonate of soda, cocoa and 250ml of water.
- Heat gently on low heat until the butter is melted and the sugar is dissolved.
- Increase the heat and cook whilst stirring for a further five minutes.
- Bring the mixture to the boil, then reduce the heat and simmer for a further two minutes.
- Take off the heat and cool to room temperature.
- Add the flour and eggs and use electric beaters to beat the mixture until smooth and pale.
- Pour into the prepared tin and bake for 30 – 35 minutes or until a skewer comes out clean.
- Turn onto a wire rack to cool and when cold, ice with chocolate frosting.
Notes
- 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.
Response to “Chocolate Pound Cake”
I made this last night and it only lasted 4 hours until it was all gone. It tasted beautiful and moist and was obviously well received as I usually end up giving our chickens half of a stale cake. Thanks so much. I am under orders to make this cake again. Something I am happy to do as I know it will get eaten.
Thanks so much.
Peta