Deep Chocolate Pound Cake ... 浓郁巧克力磅蛋糕

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 ^_^

我对这磅蛋糕有交叉情绪的感觉.

 好奇, 又爱又恨. 

当知道这次的Bake Along活动是烘浓郁巧克力磅蛋糕时我就很好奇. 

好奇这蛋糕是怎样的味道和口感.

恨...也没那么严重啦..只是我没把蛋糕烤好很气啦!

爱....是第二次尝试做成功了..好好吃呢 ^-^

谢谢Zoe和Jasline的分享.

My first attempt was really bad...:(

第次失败很伤心和泄气  U_U

Nice and moist chocolate cake...^^

再试第二次就不同了..对吧!! 

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 ** ^_^

加了杏仁片的更香更美味 ^^

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.

                                                             

Here's the recipe from the book, Bon Appetit by Barbara Fairchild or here
(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)

To Do:
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