I have a little thing about chocolate cake. I think it’s because I’m mostly not a cake person- but put a rich dark chocolate cake in front of me and you may find my cosying up to you, rubbing your back affectionately and gently sighing. It can’t be made with bakers chocolate or cheap cocoa and if it’s dry then I’ll probably hand it straight back- but if it’s moist and tender, dark and rich I’ll be your best friend forever. I may be picky but I’m fiercely loyal.
We can all do with a little chocolate cake in our life. A recipe for a good one may just be the quickest way to attract new friends. I gave youone years ago- but if you’re looking for a more day-to-day cake, the kind you have with a cup of tea rather than candles and a happy birthday chorus then I think you’ll find this one soon taking prime positioning in your recipe file.
As a pound cake it’s a little dense- by which I mean it can hold it’s own weight making it fantastically convenient for being scoffed over the kitchen sink. Lets be honest, there are times when plates are just so overrated. I’ve studded this beauty generously with chards of deeply dark chocolate- 85% cocoa, if you can get it. Because it’s flavour is so robust most of it should end up in the cake and not in your mouth, which you’ll thank me for later. No, seriously you will. The ovaltine is optional, but it adds a very subtle malted flavour- nothing brash like the effect of adding spirits or orange zest. If you decide to omit it just add it’s weight in flour. But enough of my gibbering there’s cake to be had so go forth, make cake and make friends.
p.s the missing slice is due to my lovely husband- always forgetting that there a photographs to be taken before food can be eaten!
Print This PostDouble chocolate pound cake
This recipe is loosely based on Dorie Greenspan’s chocolate pound cake recipe from her Baking book. If you want to make it even more luxurious make a chocolate ganache to spoon over the top- or you could just serve it warm with a hearty pour of warm vanilla cream. Just a suggestion.
Serves: um…between one and ten
Diet facts: don’t even go there.
225g/ 2 sticks unsalted butter, softened, plus extra to grease
200g/1 scant cup caster sugar
200g/ 1 and a scant 1 /2 cup plain flour
50g/1/2 cup good quality unsweetened cocoa powder
30g/ scant 1/3 cup Ovaltine
1 tsp baking powder
1/2 tsp salt
4 large eggs, at room temperature
1 tsp vanilla extract
110g/4oz bar dark chocolate, ideally 85% cocoa
7 1/2inch/4 cup bundt tin plus 1 4 1/2 inch cake
Prep work
Preheat your oven 170C/325F/Gas 3. • Grease your cake tins well and very lightly flour- tap out all remaining flour. Or spray with nonstick cooking spray. • Crack your eggs into a bowl. • Chop all your chocolate finely and set aside.
How to make
1/ In a large bowl sift together all of your dry ingredients- push the ovaltine through the sieve and then sieve again- or whisk together. In the bowl of an electric mixer with the paddle attachment beat the soft butter and sugar together on medium speed until very pale and fluffy- about 5 minutes. Alternatively use electric beaters or beat with a wooden spoon (for longer than 5 minutes!) Scrape down the bowl every minute or so.
2/ Turn the speed down to medium-low and add your eggs, one at a time. Beat for 1-2 minutes per egg and scrape down the bowl between each egg. Add the vanilla and beat in until combined.
3/ Turn the speed to the lowest setting and add the sifted dry ingredients all at once. Let mix for about 5 seconds (or fold in with a spatula) then remove the bowl from the stand and add the chocolate. Fold everything together gently with a large spoon or rubber spatula. Spoon evenly into your prepared cake tins and smooth down the top. Give the tin 2 firm taps on the counter and place on a baking tray. Do not try to put all of it in the large tin because it will over spill. If you do not have a second tin then discard about 1 cup of batter.
4/ Bake in the oven for 70-80 minutes- check after 30 minutes and if it is getting too dark turn the heat down to 150C/300F/Gas 2. Once cooked the cake will have puffed up no longer look wet on the top. A skewer inserted will come out mostly clean- you don’t want it entirely clean or it will be overcooked and dry. After 10 minutes turn out of tin and allow to finish cooling on a baking rack.
{ 5 comments… read them below or add one }
Looks tasty. I love that cake stand too!
Looks very delicious and oh so chocolatey!!
I love this cake on the frilly white stand. It looks gorgeous.
Btw, I have a question about Dorie’s books. I’ve been thinking about getting the Baking book, but I wasn’t sure how they ‘translate’ into British measurements and ingredients… I understand there are some differences in flours, etc. Probably nothing I couldn’t work out, but I’m just curious. Thanks.
Thanks everyone! Maninas- Dorie’s baking book is great (i don’t have any of the others but I’m sure they are good too!). In terms of measurements you would just need to buy a set of measuring cups which you can find quite easily in the UK now. In terms of the flour0 you will probably have more luck in the UK than here! just swap sugar for caster sugar and if it says cake flour use plain flour. Other than that you should be all good but do stop back if any questions come up!
Great, thanks! I’ll definitely get Baking with Dorie now!