My feeling towards this pound cake is a switch feeling. I am curious how does this cake taste when i have not bake it. After my first attempt i am quite frustrated because i did not baked well. I was thinking should i bake again or should i not. Thanks to Zoe and Jasline from Food is my Life, I decided to bake this cake again after reading their posts. I am glad i did, this pound cake is just what i like. Its dense but soft and moist and my youngest love it too ^_^
My first attempt was really bad...:(
Nice and moist chocolate cake...^^
This is a lovely Deep Chocolate Pound Cake..It is extra nice to have the topping of almond flakes which is a brilliant idea i took from Jasline ** ^_^
I am linking this post to the Bake Along event hosted by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake for Happy Kids.
(with my notes in purple)
2 1/4 cups all purpose flour
1 tsp baking powder
3/4 tsp coarse kosher salt
(replaced with table salt)
1/4 tsp baking soda
1/2 cup sour cream
(replace with plain yogurt)
1/2 cup whole milk
1/4 cup unsweetened cocoa powder
(I used the Van Houten cocoa powder)
1/4 cup honey
2 tbsp boiling water
3/4 cup sugar
(reduced to 120g)
1/2 cup (1 stick) (113.5gm) unsalted butter, room temperature
2 large eggs
1 tsp vanilla extract (i omit this)
1/2 cup mini semisweet chocolate chips
(I used 60g of Toblerone Swiss Milk Chocolate with honey and nougat, chopped and put into freezer for 15 minutes)
Position rack in center of oven; preheat to 350°F (175c).
Butter and flour 9x5x3-inch loaf pan, tapping out any excess flour.
(I lined my pan)
Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk plain yogurt (i replace sour cream with plain yogurt) and milk in small bowl.
Sift cocoa powder into another small bowl. Whisk in honey and 2 tbsp boiling water until smooth. Cool completely. (i mix in honey here to let it dissolve better)
Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 mins. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cocoa mixture; stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips.
Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour. Remove cake from pan and cool.
Note: I have baked my cake at 175°C fan forced for 1 hr 10 minutes. Then last 10 minutes i tenth the cake with a foil to prevent it from getting too dry.
Do hope over to check out their lovely pound cake :D