Another one from ‘The Cake Bible’. Baking with eggs is something that I am still working on and this simple recipe definitely boosted my confidence.
Though I am still partial towards egg-less cakes, I can’t deny that the egg based ones have an amazing texture and look. The crumb is absolutely stunning.
The original recipe used all purpose flour. I substituted it with the same amount of whole wheat flour. The cake turned out moist and fluffy. And a little melted dark chocolate on top just made it taste like heaven.
A chocolate glaze or a chocolate ganache topping does wonders to this chocolate pound cake. But it is just as tasty simple and plain.
Sift the flour, salt, baking powder and sugar together. Set aside.
Mix the cocoa powder and the hot water together. Set aside to cool.
Whisk the eggs and vanilla essence lightly.
Add the butter and beat this mixture well.
Mix in the cocoa mixture.
Pour into the sifted dry ingredients and gently fold in the batter until no lumps remain.
Transfer into a greased baking tin. [8 inch round pan/ a small loaf tin]
Bake in the preheated oven at 180 degrees for 30-35 minutes or until the skewer inserted comes out clean.
Invert over a wire rack after 10 minutes.
Slice once completely cooled.
You may top it with some melted dark chocolate and choco chips once the cake cools down completely.
Oven temperature and time may vary. Check on your cake anytime after 25-30 minutes.
The original recipe called for adding the cocoa mix and the beaten eggs alternately to the sifted ingredients. I just found mixing it all together much easier and the cake turned out lovely, so no complaints.
You may use the same amount of all purpose flour or a combination of whole wheat and all purpose flours.
In case you use salted butter, skip the salt in the recipe.
All the ingredients used must be at room temperature. It is always best to keep the eggs out, about an hour before you start baking [in case you have refrigerated them].