Best Ever Chocolate Pound Cake
A community recipe by SamIAmNot tested or verified by Nigella.com
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Preheat the oven to 165 C (325F). Brush a 10 cup capacity bundt cake pan with butter and sprinkle with flour. Sift flour, cocoa,baking powder, baking soda and salt. Using a wire whisk or an electrical one, cream butter and sugar till fluffy and doubles in volume. Add vanilla and coffee. Add eggs one at a time, beating after each addition until well combined. Add one third of the flour mixture,then one third of the yogurt. Repeat this procedure twice more. Beat for 1 minute until smooth. Bake for 50 to 60 minutes. Remove from the oven and leave for 10 minutes to cool. Remove cake from pan and cool completely. Dust with unsweetened cocoa.
Introduction
Well, what can I say except that it IS the best ever chocolate pound cake! A no fuss chocolate cake made with cocoa powder that really is delicious! This recipe comes from Marlene Matar's book "Marlene's best recipes".
Ingredients
Serves: 12 servings
For the Cake
- 2 cups flour
- 1¼ cups unsweetened cocoa
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups butter
- 2¾ cups superfine sugar
- 2 teaspoons best vanilla extract
- 3 teaspoons coffee (disolved in 1 tablespoon of hot water)
- 5 eggs
- 1¼ cups natural yogurt
For the Decoration
- 1 tablespoon unsweetened cocoa
Method
Best Ever Chocolate Pound Cake is a community recipe submitted by SamIAm and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
When I serve this cake, people look at me with suspicion that I am conspiring to make them put on weight and one serving is never enough!
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What 1 Other has said
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Posted by Tatt on 21st October 2012
Show more commentsWhen looking for a solid chocolate pound cake recipe for carving I was recommended this recipe submitted by Sam by the old Nigella forumers ( I am not calling you guys old – before they come after me with pitchforks LOL). I halved the recipe and since I still have not figured out how to halve an egg I just plonked 3 in. It did not fall, despite opening the oven door and prodding it with a tooth pick before it was ready. I was really happy about that. I checked after 30 minutes but it needed 40 minutes for half a cake (which is still very big, like a regular cake) I also used a normal cake tin. For those of you worried about the taste of coffee well you can’t taste it at all, it actually enhances the chocolate flavor and I have 2 small kids and really did not think that small amount of coffee would actually make them more hyper than they normally are. It is a lovely cake very smooth and velvety and I am actually surprised that there are no reviews here since so many people recommended it to me, then I remembered most of the reviews on the recipes were lost when the new Nigella website was built. However I can safely say that any recipe submitted by SamIAm will never disappoint as she is meticulous in her baking and cooking and if anyone actually knows how to halve an egg it will probably be her. Thanks Sam.