Simple pound cakes are very popular in our house. Especially when there is a lot of chocolate involved. Let me show you exhibit a: this delicious and easy Chocolate Pound Cake. Get a slice and enjoy! Just make sure you are quick – this cake is normally gone in an instant! First come, first served… as usual. ;P
We have a whole arsenal of recipes that are perfect when someone announces their visit unexpectedly. Those days when your mom or mother-in-law announces she will be coming by in an hour or so. When this happens, it’s always nice to have a cake or other snacks that can be prepared quickly. Not everyone has a good bakery around the corner to buy something… and even if you have one – what do you do on a Sunday when everything is closed?! ;P
Anyway. With a pound cake/loaf cake, you can keep your life simple and uncomplicated – but still delicious, I might add. Those cakes can be baked by everyone, even beginners. They might not look as impressive as a 2-tier layer cake with decorations… but when it comes to flavors and texture, these easy cakes are equally good, sometimes even better. ;P
We baked quite a few of these cakes over the past several years – we even got an article about pound cakes/loaf cakes with tips and tricks to get the best results. These cakes are normally really easy to bake, but you can still make mistakes (if you try hard enough). If you want to know what can go wrong, check out the article… or check it just because of all the recipes we show there as well. You won’t be disappointed. ;P
This cake here is made with a good amount of chocolate and cocoa powder. Unfortunately, both have become more and more expensive recently. The prices for chocolate have risen steadily over the past months, outrunning even the already high inflation numbers. Everything made with chocolate gets more expensive. And who do you have to thank for it? Well, say thank you to the global climate change, I guess. Due to rising temperatures and changing weather patterns, farmers had real problems to get a decent harvest from their cocoa plants recently…. which leads to higher prices.
Maybe you should get some extra chocolate bars the next time you go shopping… the prices will only go up from where they are now. In case you already stocked up on chocolate, you can also check out other recipes here on the blog – we really love to use chocolate in our bakes. From now on, possibly a bit less often, but we still love to use it! ;P
Anyway. If you are a chocoholic with the supplies to use in your bakes, you might want to take a look at our NY Style (Nochilla filled) Chocolate Cookies – they are simply the best! The addition of the chocolate nougat filling makes those cookies simply spectacular. These cookies will definitely satisfy your chocolate cravings. ;P
Two bars of chocolate and some cocoa powder are all you need for our simple (Flourless) Chocolate Heart Cake. It’s one of your favorite cakes to bake when someone has a problem with gluten. Looks great when baked in a heart-shaped baking tin, but it also looks great when you use a round baking tin. Right? ;)
INGREDIENTS / ZUTATEN
For the cake batter:
1/2 cup (100g) sugar
1/2 cup (100g) brown sugar
3/4 cup (180ml) sunflower oil
4 medium eggs
2 tsp. vanilla extract
2 1/2 cups (325g) all-purpose flour
1/2 cup (65g) cocoa powder
4 tsp. baking powder
1 tsp. instant espresso powder
1/8 tsp. salt
1/2 cup (120ml) buttermilk
1.8 oz. (50g) milk chocolate, roughly chopped
For the glaze:
3.5 oz. (100g) milk chocolate, finely chopped
1/2 tsp. coconut oil
1/4 cup (60ml) heavy cream
Für den Teig:
100g Zucker
100g brauner Zucker
180ml Sonnenblumenöl
4 Eier (M)
2 TL Vanille Extrakt
325g Mehl (Type 405)
65g Kakappulver
4 TL Backpulver
1 TL Instant Espresso Pulver
1/8 TL Salz
120ml Buttermilch
50g Vollmilchschokolade, grob gehackt
Für die Glasur:
100g Vollmilchschokolade, fein gehackt
1/2 TL Kokosöl
60ml Sahne
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Line a 9×5 inches (23x12cm) loaf tin* with baking parchment and grease lightly. Set aside.
2. Add both sugars and the oil to a large bowl and mix on high for several minutes until light and fluffy. Add the eggs separately and mix well after each addition. Next, add the vanilla extract and mix in. Combine flour with cocoa powder, baking powder, instant espresso powder, and salt. Add this mixture together with the buttermilk to the large bowl and mix until just combined. Add the chopped chocolate and fold in.
3. Transfer the batter to the prepared loaf tin and bake the cake for about 60-70 minutes or until a wooden skewer inserted into the cake comes out clean. Take the cake out of the oven and let cool down for some time inside the baking tin, then lift the cake out of the tin with the help of the baking parchment. Let cool down completely on a wire rack.
4. For the glaze, chop the chocolate finely and add it to a microwave-safe bowl. Add coconut oil and heavy cream and melt the chocolate in the microwave. Use a low setting and stir the mixture from time to time, so the chocolate does not get too warm. You want a smooth chocolate sauce with no visible chocolate pieces. Let cool down again so the ganache can thicken. Pour the ganache over the cooled cake and let it set completely before cutting the cake into thick slices.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine Kastenform* (etwa 23x12cm) mit Backpapier auslegen und leicht einfetten. Zur Seite stellen.
2. Beide Zuckersorten und das Öl in einer großen Schüssel für einige Minuten aufschlagen, bis die Masse hell und luftig aussieht. Die Eier einzeln dazugeben und jeweils gut unterrühren. Vanille Extrakt dazugeben und unterrühren. Mehl mit Kakao, Backpulver, Instant Espresso Pulver und Salz vermischen, dann zusammen mit der Buttermilch zur Schüssel dazugeben und nur kurz unterrühren. Die gehackte Schokolade dazugeben und unterheben.
3. Den Teig in die vorbereitete Form füllen und dann für etwa 60-70 Minuten backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Den Kuchen aus dem Ofen holen und einige Zeit in der Form abkühlen lassen, dann zusammen mit dem Backpapier aus der Form heben und dann auf einem Kuchengitter komplett auskühlen lassen.
4. Die Schokolade für die Glasur fein hacken und zusammen mit dem Kokosöl und der Sahne in eine mikrowellensichere Schüssel geben. Die Mischung auf niedriger Stufe so lange in der Mikrowelle erwärmen, bis die Schokolade geschmolzen ist. Zwischendurch immer einmal durchrühren, damit die Schokolade nicht zu warm wird – es soll eine glatte Schokoladensoße entstehen. Die Schokoladensoße für einige Zeit abkühlen lassen, bis sie etwas dickflüssiger geworden ist und dann auf dem abgekühlten Kuchen verteilen. Die Schokolade komplett fest werden lassen, dann erst anschneiden.
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Here is a version of the recipe you can print easily.
Print
Easy Chocolate Pound Cake
- Prep Time: 00:20
- Cook Time: 01:10
- Total Time: 02:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: International
- Diet: Vegetarian
Description
Why make it more complicated than necessary – this simple and easy chocolate pound cake is super easy to prepare and extremely delicious!
Ingredients
For the cake batter:
1/2 cup (100g) sugar
1/2 cup (100g) brown sugar
3/4 cup (180ml) sunflower oil
4 medium eggs
2 tsp. vanilla extract
2 1/2 cups (325g) all-purpose flour
1/2 cup (65g) cocoa powder
4 tsp. baking powder
1 tsp. instant espresso powder
1/8 tsp. salt
1/2 cup (120ml) buttermilk
1.8 oz. (50g) milk chocolate, roughly chopped
For the glaze:
3.5 oz. (100g) milk chocolate, finely chopped
1/2 tsp. coconut oil
1/4 cup (60ml) heavy cream
Instructions
1. Preheat the oven to 180°C (350°F). Line a 9×5 inches (23x12cm) loaf tin* with baking parchment and grease lightly. Set aside.
2. Add both sugars and the oil to a large bowl and mix on high for several minutes until light and fluffy. Add the eggs separately and mix well after each addition. Next, add the vanilla extract and mix in. Combine flour with cocoa powder, baking powder, instant espresso powder, and salt. Add this mixture together with the buttermilk to the large bowl and mix until just combined. Add the chopped chocolate and fold in.
3. Transfer the batter to the prepared loaf tin and bake the cake for about 60-70 minutes or until a wooden skewer inserted into the cake comes out clean. Take the cake out of the oven and let cool down for some time inside the baking tin, then lift the cake out of the tin with the help of the baking parchment. Let cool down completely on a wire rack.
4. For the glaze, chop the chocolate finely and add it to a microwave-safe bowl. Add coconut oil and heavy cream and melt the chocolate in the microwave. Use a low setting and stir the mixture from time to time, so the chocolate does not get too warm. You want a smooth chocolate sauce with no visible chocolate pieces. Let cool down again so the ganache can thicken. Pour the ganache over the cooled cake and let it set completely before cutting the cake into thick slices.
Notes
Make something amazing in the kitchen!
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