Chocolate Cake

Perfectly dense yet tender, this chocolate poundcake is an indulgent treat that pairs beautifully with your morning coffee. Whether served plain, dusted with powdered sugar, drizzled with ganache, or frosting, this chocolate cake will effortlessly embellish your breakfast table, turning an ordinary morning into something special.

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Moist & chocolatey

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In some recipes, using oil and sour cream in place of butter in a pound cake can make it incredibly moist and rich. Oil distributes moisture more evenly than butter, giving the cake a consistent, soft crumb.

Batter

Sift flour with cocoa powder and baking powder; set aside. With the whisk attachment, beat on high eggs with oil, and sugar until fluffy. Lower the speed and throw in sour cream and milk, then add the sifted powdered. Fill greased cake pan two-thirds full, leaving enough room for the cake to expand and rise as it bakes. For best results, chill cake for 3 hours or overnight prior baking. Resting cake batter improves texture and rises better. If using a non-stick pate mold with removable bottom; seal it with a couple of layers of greased parchment papers.

Baking

Preheat fan oven to 330ºF/160ºC. Bake poundcake for 60-80 minutes or until the blade of a knife comes out clean. Let rest cake for 20 minutes prior to unmold.

Frosting

Beat egg whites with lemon juice and sugar to stiff peaks, then add the sifted cocoa powder. Decorate cake. The cake can also be served plain or lightly brushed with melted apricot jam with a sprinkle of cocoa nibs. Enjoy!