By
Rosie Conroy
published
A chocolate pound cake makes the perfect midweek pick-me-up to share with friends and family. The simple recipe is super speedy to whip up and the baked loaf will keep for a good five days if kept well wrapped in greaseproof paper and stored in an airtight tin. Unlike our classic chocolate cake, this recipe has a slightly denser texture. Depending on what you fancy you can also add a few extras to your pound cake - chopped chocolate chips make a lovely addition, as well as nuts like pecans or walnuts.
Ingredients
- 125g butter, softened
- 125g golden caster sugar
- 2 large eggs
- 1tsp vanilla extract
- 100g self-raising flour
- 40g cocoa, sieved
- 1-2tbsp milk
WEIGHT CONVERTER
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Method
- Heat the oven to 180C, gas 4. Grease and line a 2lb loaf tin with baking paper and set aside.
- Cream together the butter and sugar until light and fluffy and then gradually add the eggs and vanilla until you have a smooth mixture.
- Sift your cocoa and flour and then fold them both through your wet ingredients. If the mixture feels a bit too dry, loosen with a little milk at a time until you have the perfect texture. It should have a ‘dropping’ consistency so that it slowly falls from a wooden spoon when held above the bowl.
- Spoon the prepared mixture into the tin and bake for 45-50 mins in the oven until the sponge is springy to the touch and a skewer comes out clean. Allow the cake to cool on a wire rack.
- You can leave it plain if you like, or top with a chocolate buttercream for a more indulgent treat.
Top tip for making chocolate pound cake
If your cake does start to dry up slightly treat yourself to a slice toasted – a perfect weekend breakfast.
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Classic pound cake
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