Dark Chocolate Pound Cake Recipe

Name: Dark Chocolate Pound Cake
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6
Cuisine: Korean
Ingredients: 200g Unsalted butter; 180g Sugar; 2g Salt; 180g Egg; 5g Vanilla bean paste; 185g Cake flour; 20g Cocoa powder; 5g Baking powder; 100g Whipping cream; 3 Dark chocolate bars

by Cooking Tree 2023-05-17

written by Cooking Tree Published: 2023-05-17Updated: 2023-06-26

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In Cooking Tree, Dark Chocolate Pound Cake is on the menu, and we’ll show you how to make it from scratch.

I made a dark chocolate pound cake where you can feel the rich chocolate taste~
Depending on the type of chocolate used, the cross-section and shape are different, and there seems to be a difference in taste.

I used a little bigger and thicker chocolate, so it sinks a lot to the bottom and gets baked.
I think the smaller the mold, the faster it will inflate and the better the shape will come out.

It’s a soft convenience pound cake, so it’s more moist with the addition of chocolate.
Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Dark Chocolate Pound Cake
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Rating: 5.0/5
( 93 voted )

Serves: 6 Prep Time: 45 Minutes Cooking Time: 60 Minutes 60 Minutes Nutrition facts: 300 calories 33 grams fat

Ingredients

200g Unsalted butter
180g Sugar
2g Salt
180g Egg
5g Vanilla bean paste
185g Cake flour
20g Cocoa powder
5g Baking powder
100g Whipping cream
3 Dark chocolate bars

Instructions

(Prepare all ingredients at room temperature)

Gently mix butter at room temperature with a whipping machine.
Add sugar and salt and whip for about 4 to 5 minutes until the color is bright and the volume increases a little.
Divide the eggs 3 times and whip thoroughly.
Add vanilla bean paste and baking powder and mix.
Divide the soft flour and cocoa powder in two and put them through a sieve and mix.
Add whipped cream and mix evenly.
Pour the batter into the mold and flatten it.
Insert 3 pieces of dark chocolate into the dough all the way to the bottom.
Bake in an oven preheated to 170 degrees for about 60 minutes (preheated to 190 degrees).
Remove from mold and cool at room temperature.