Double Chocolate Pound Cake Recipe - Cooking Index
1/2 cup | 99g / 3.5oz | Butter or margarine - room temp |
3/4 cup | 120g / 4.2oz | Brown sugar |
3/4 cup | 148g / 5.2oz | Granulated sugar |
4 | Unsweetened chocolate - melted | |
4 | Eggs | |
2 1/2 cups | 156g / 5.5oz | Cake flour |
1/2 teaspoon | 2.5ml | Baking soda |
1 cup | 237ml | Buttermilk |
2 teaspoons | 10ml | Vanilla |
1 cup | 110g / 3.9oz | Chocolate chips coated in |
2 tablespoons | 30ml | All-purpose flour |
Preparation time: 20 minutes Baking time: about 50 minutes Oven temperature: 350F
This cake is so rich and moist and it keeps well for some time in a well covered cake tin or wrapped in plastic in the refrigerator.
For one 10-inch cake you will need:
Fresh sliced strawberries, for garnish
1. Cream butter with sugars until smooth and well blended.
2. Add chocolate and eggs, one at a time. Beat until fluffy.
3. Mix flour and baking soda. Add to creamed mixture.
4. Blend in buttermilk and vanilla, stir until smooth. Add chocolate chips.
5. Turn batter into a well-greased and floured 10-inch tube baking pan.
6. Bake at 350F for 40 to 50 minutes or until a cake tester comes out clean.
7. Let cake cool in pan for a couple of minutes.
8. Turn cake out of pan onto a wire rack. Cool completely.
9. Garnish with fresh sliced strawberries or other berries.
10. Serve with a dollop of whipping cream.
Source:
"Dinner and a Movie" on TBS
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