Dark Chocolate Pound Cake
Prep
30 mins
Cook
45 mins
Servings
8
Difficulty
Easy
There's something truly special about a homemade chocolate cake, and this dark chocolate pound cake has become my go to when I want to impress without spending hours in the kitchen. With just 45 minutes in the oven, you'll have a rich, decadent dessert that tastes like you've been baking all day. The dark chocolate and cocoa powder give it that deep, sophisticated flavor, and here's a bonus: dark chocolate contains antioxidants that make indulging feel a little bit better. The best part? This recipe uses pantry staples you probably already have, so there's no need for a special trip to the store. Trust me, once you make this, you'll be baking it again and again.
Ella x
Ingredients
- 400dark chocolate
- 250unsalted butter
- 500 ggranulated sugar
- 4 egglarge eggs
- 250plain flour
- 120cocoa powder
- 10baking powder
- 5salt
- 20espresso powder
- 100 mlwater
- 1 mlvanilla extract
Detail level
Instructions
- 1
Preheat your oven to 170°C. Grease a 20x20cm cake pan and line the bottom with parchment paper.
Tip: Make sure to grease the pan thoroughly to prevent the cake from sticking.
- 2
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Tip: Use an electric mixer to make this step easier and faster.
- 3
Add the eggs one at a time, beating well after each addition.
Tip: Make sure to beat well to incorporate all the ingredients evenly.
- 4
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- 5
Add the dry ingredients to the mixing bowl and stir until just combined.
Tip: Be careful not to overmix the batter.
- 6
Add the espresso powder and stir until well combined.
Tip: The espresso powder will give the cake a deep, rich flavor.
- 7
Pour in the water and vanilla extract, and mix until the batter is smooth.
Tip: Make sure to scrape down the sides of the bowl to incorporate all the ingredients.
- 8
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula to remove any air pockets and ensure the cake is even.
- 9
Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Tip: Keep an eye on the cake during the last 10 minutes of baking to prevent overcooking.
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