Rich and Moist Chocolate Pound Cake
I love making this Chocolate Pound Cake because it's a rich, indulgent treat that's surprisingly easy to prepare. With a soft, tender crumb and a bold chocolate flavor, it's perfect for any occasion, whether it's a simple snack or an afternoon tea centerpiece.
Servings: 2
Ingredients
- 2 eggs
- 30 g corn oil
- 200 g milk
- 45 g granulated sugar
- 180 g cake flour
- 25 g cocoa powder
- 5 g baking powder
- 20 g bake-stable chocolate chips
Instructions
Prepare the Batter
- Crack 2 eggs into a mixing bowl. Add 30g corn oil, 200g milk, and 45g granulated sugar. Mix thoroughly with a whisk or chopsticks until the sugar is fully dissolved and the mixture is smooth.
- In another bowl, combine 180g cake flour, 25g cocoa powder, and 5g baking powder. Sift this dry mixture into the wet ingredients.
- Whisk until you achieve a smooth and lump-free batter. Avoid overmixing to maintain the cake's tender texture.
Prepare the Mold
- Line your cake mold with baking paper (a loaf pan or cupcake molds work well).
- Pour the batter into the mold, tapping it gently on the counter to release any large air bubbles.
- Sprinkle 20g of bake-stable chocolate chips evenly over the surface of the batter.
Baking Options
- Oven Method:
- Preheat the oven to 180°C (356°F).
- Place the mold on the middle rack and bake for 40 minutes with top and bottom heat.
- If the surface browns too quickly, loosely cover the cake with aluminum foil to prevent burning.
- Air Fryer Method:
- Preheat the air fryer to 150°C (302°F) for 5 minutes.
- Place the mold in the air fryer and bake at 150°C (302°F) for 20 minutes.
- Monitor the cake closely and adjust time or temperature if needed.
Cooling and Serving
- Remove the cake from the oven or air fryer and place it on a cooling rack. Allow it to cool completely.
- Once cooled, slice and enjoy your rich and moist chocolate pound cake. Pair it with coffee or tea for a perfect treat!