Chocolate Cake (Pound cake). Voor elk feestje hebben wij een bijpassende taart of andere soorten gebakjes! Check for doneness by inserting a toothpick into the cake; it should come out clean. Sift flour, baking powder, salt, cocoa and cinnamon together.

Stir in vanilla and almond extracts. In a clean bowl, beat egg whites until stiff peaks form. In a large bowl, combine the cake and pudding mixes, eggs, water and oil. You can have Chocolate Cake (Pound cake) using 11 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Chocolate Cake (Pound cake)

Prepare 140 g (5 oz) of unsalted butter, room temperature.
You need 100 g of (3.5 oz, or 1/2 us cup) granulated sugar.
It's 2 of eggs, (120g, 4.2 oz), room temperature.
You need 30 g (4.5 Tbsp.) of almond flour.
You need 5-6 drops of vanilla oil.
You need 100 g of (3.5 oz, or 4/5 us cup) cake flour.
Prepare 1 tsp. of baking powder.
It's 20 g (3.5 Tbsp.) of cocoa powder.
It's 50 g (1.8 oz) of couverture chocolate.
It's 55 g of (1.9 oz, or 1/3 us cup) chocolate chips.
Prepare of ※unsalted butter for coating on the pan.

Beat on low speed until moistened. Combine flour, baking powder and cocoa. Pour the batter into the prepared bundt pan. Chocolate Pound Cake is an vintage recipe that uses cocoa powder for a new spin on traditional pound cake.

Chocolate Cake (Pound cake) instructions

★Recipe video★ (my You Tube channel)→youtube.com/watch?v=L1ic_VelF-M.
Preheat a oven to 392 ºF. Coat a loaf pan with butter and sprinkle bread flour on. Let the pan sit in a fridge. Sift cake flour and cocoa powder and baking powder together..
Put chocolate (small pieces) in a bowl. Boil water in a pan. Turn off the heat and put the bowl on it. Wait 30 seconds as it is. Please don't put the bowl directly in hot water..
Melt it evenly. Let it cool to room temperature..
Make the butter smooth. Mix granulated sugar with a whisk in 3 parts. Mix until it turns white and becomes fluffy..
Beat egg lightly until it gets watery. Add the egg to the batter in 4 parts. Mix well each time. (Please use eggs of room temperature to prevent the batter from separating.) Mix it until it gets smooth and becomes a little hard..
Mix almond flour while crushing lumps. Mix vanilla oil..
Put the melted chocolate and mix well. (Please put the chocolate of room temperature so that the butter won't melt.).
Put the sifted dry ingredients all at once. Fold it until powderiness disappears..
Add chocolate chips and fold roughly. (Leave some of the chocolate chips.) Put the batter into the pan without gaps..
Put the remaining chocolate chips on the top. Bake it at 338 ºF for 40-45 minutes. Drop the pan to prevent the cake from shrinking. Cool it down as it is for about 10-15 minutes..

This cake has a dense, moist texture that can be served up for breakfast or dessert. Buttermilk chocolate pound cake- Replace half the amount of water with buttermilk. German chocolate cake - Spread caramel coconut pecan frosting on top of the cake, once it cools down. I just keep making "this" cake. I did vanilla pudding/milk chocolate chips first, then chocolate pudding/semi-sweet chips, then lemon pudding/dried blueberries (that was wonderful!), then chocolate pudding/heath bits and milk chocolate chips, then pistachio pudding, then butterscotch pudding/mini-chips, and most recently, coconut pudding/mini-chips. and they've all been big hits.