Moist, fudgy chocolate cake is exactly what I needed the other day when it was dark and gloomy outside after the rain melted all the snow away. I’m actually still upset the snow is gone, it was giving me big Christmasy vibes and I love everything festive from the beginning of November until at least mid-January. 😛 Anyway, this cake is amazing with a tall glass of milk and some Home Alone. I added eggnog to it, just because, but if eggnog isn’t your thing then regular milk is just fine. I hope you love it! 🙂
Extra Chocolate Pound Cake
Course: DessertDifficulty: EasyServings
8
servingsPrep time
10
minutesCooking time
45
minutesIngredients
3/4 cup butter, softened
3/4 cup granulated sugar
3 eggs
1/2 cup flour
1/2 tsp baking powder
1/4 cup milk (or eggnog)
1/4 cup cacao powder
1/4 cup semi-sweet chocolate chips
extra few tablespoons of chocolate chips, for topping
Directions
- Heat oven to 350 degrees. Grease a 2lb loaf tin and set aside. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder, milk and cocoa until smooth. Stir in the chocolate chips, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.
- To make the batter, beat the butter and sugar in electric mixer using whisk attachment, until light and fluffy.
- Beat in the eggs, flour, baking powder, milk and cacao until smooth. Stir in the chocolate chips, then use spatula to scrape sides and pour batter into prepared tin.
- Sprinkle a layer of chocolate chips over the batter before placing tin in oven to bake for approx 40-45 mins or until toothpick inserted comes out nearly clean. (If the center of loaf is still slightly chunky on toothpick that’s okay)
- Remove from oven and let cool until center is completely set before slicing. Serve and enjoy!