Double Chocolate Pound Cake
This cake is so rich and moist and it keeps well for some time in a well covered cake tin or wrapped in plastic in the refrigerator.
Yield
6 servingsPrep
20 minCook
50 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine, room temperature |
|
| ¾ | cup |
brown sugar
|
*
|
| ¾ | cup |
sugar
granulated |
|
| 4 | ounces |
unsweetened chocolate
melted |
|
| 4 | large |
eggs
|
|
| 2 ½ | cups |
cake flour
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | cup |
buttermilk
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | cup |
chocolate chips
coated in 2 tablespoons all-purpose flour |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine, room temperature |
|
| 177 | ml |
brown sugar
|
*
|
| 177 | ml |
sugar
granulated |
|
| 115.6 | ml/g |
unsweetened chocolate
melted |
|
| 4 | large |
eggs
|
|
| 591 | ml |
cake flour
|
|
| 2.5 | ml |
baking soda
|
|
| 237 | ml |
buttermilk
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 237 | ml |
chocolate chips
coated in 2 tablespoons all-purpose flour |
*
|
Directions
For one 10-inch cake you will need: Fresh sliced strawberries, for garnish.
Cream butter with sugars until smooth and well blended.
Add chocolate and eggs, one at a time. Beat until fluffy.
Mix flour and baking soda. Add to creamed mixture.
Blend in buttermilk and vanilla, stir until smooth.
Add chocolate chips.
Turn batter into a well-greased and floured 10-inch tube baking pan.
Bake at 350℉ (180℃) F for 40 to 50 minutes or until a cake tester comes out clean.
Let cake cool in pan for a couple of minutes.
Turn cake out of pan onto a wire rack.
Cool completely.
Garnish with fresh sliced strawberries or other berries.
Serve with a dollop of whipping cream.
