Chocolate Cream Pound Cake
- Reviews 6
Ready In: 1 hr 10 mins
Serves: 8-10
Yields: 1 cake
Ingredients
- 1 cup whipping cream
- 2 eggs
- 1 teaspoon vanilla
- 1 1⁄2 cups all-purpose flour
- 1 cup sugar
- 1⁄3 cup cocoa powder
- 2 teaspoons baking powder
- 3⁄4 teaspoon salt
Directions
- Preheat oven to 175 C (350 F).
- Grease an 8 x 4 inch loaf pan and dust with powdered sugar, shaking off excess.
- Whip the cream until stiff; beat in eggs and vanilla.
- Sift together the remaining ingredients and add to the cream mixture.
- Stir to combine (the batter is quite stiff and sticky).
- Spoon batter into the prepared pan and bake in the preheated oven for 45-55 minutes, or until the cake just begins to pull from the edges of the pan.
- Cool the cake in the pan for 10 minutes before turning out on rack.
- The cake will keep in the fridge for up to a week (if you can resist eating it, that is!) wrapped air-tightly in plastic wrap and foil.
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