This moist pound cake recipe is a delicious dessert that can be served at the end of a meal or by itself with tea or coffee.
Pound for Pound
Pound cake is one of the most versatile cakes you can make and once you master this moist pound cake recipe, which won't take long because it is so easy, you will have a great tasting base for a multitude of desserts.
This cake is very moist and rich and can be served plain or with some sliced strawberries and topped with whipped cream to create a quick strawberry shortcake. If you layer it in a martini glass with fresh fruits and whipped cream, it becomes a trifle.
Chocolate Pound Cake Recipe
- 1 cup of cake flour, sifted
- ¼ cup of finely chopped almonds
- 4 ounces of bittersweet chocolate, chopped or chips
- ½ cup of butter (1 stick) at room temperature
- ½ cup sugar
- 2 large eggs separated
- 1 egg white
- ¼ teaspoon salt
- 5 tablespoons of water
- Preheat your oven to 325 degrees.
- Butter and flour a 9-inch bread pan. You can do this by rubbing the sides and bottom of the pan with butter and then placing a tablespoon of flour into the pan. Tap and rotate the pan until all the sides and the bottom are lightly coated with flour. You can use non-stick spray in the place of butter if you like.
- Sift flour into a bowl.
- Stir in the almonds.
- Using a Bain Marie, melt the chocolate with 5 tablespoons of water until it is smooth. If the chocolate seems a bit grainy, add just a little more water.
- Let the chocolate cool to about room temperature.
- Place the butter and sugar into the bowl of your stand mixer and beat them at medium speed using the paddle attachment until they are light and fluffy.
- Add the egg yolks one at a time, waiting until the first egg yolk is fully incorporated before add the next yolk.
- Add the melted chocolate.
- Reduce the mixer speed to low and add the flour one-third at a time.
- Remove the batter to a large bowl and set aside.
- Clean the mixing bowl and, using your whisk attachment, whip the whites and salt together to form stiff peaks.
- Gently Fold one quarter (approximately) of the whites into the batter.
- Then, gently fold the rest of the whites into the batter one-third at a time.
- Pour the batter into the prepared pan.
- Place a roasting pan on the oven rack and then place the pound cake pan in the roasting pan.
- Add enough water into the roasting pan to come at least 2 inches up the side of the cake pan.
- Bake for one hour and fifteen minuets.
- Test the cake by inserting a toothpick into the cake. If it comes out clean, your cake is ready.
- Cool on a wire rack for at least ten minutes before de-panning.
- Let the cake cool completely before slicing and serving.
- Some sliced strawberries and a little fresh whipped cream make this cake divine.
Tips and Hints
- A lot of recipes call for the baker to beat butter and sugar together until they are light and fluffy, but this can be a confusing term for the inexperienced baker. When you do this, you are trying to beat air into the butter to help make the cake rise better and give you a finer crumb. I assure you that you cannot beat the butter/sugar combination too much. It usually takes about five minutes of beating to get the light and fully result that you are looking for, which is a creamy, fluffy looking result.
- Liquids in small amounts can make chocolate seize. If the chocolate looks chunky or grainy or clumpy, you will need to add more water but add it slowly and in small amounts. I have made this recipe several times and I have found that 5 tablespoons of water is sufficient.