A chocolate pound cake to die for!. In Mexico and in may other countries we usually pound cakes to the ones we make in a rectangular pan with tall walls, or even to the cakes made in a bundt cake pan.Jump to Recipe
So this is a chocolate pound cake. It has it all. It is soft, and it tastes a lot like chocolate, it is so fluffy and moist. Firm on the outside with a crunchy sort of crust. While baking this pound cake rises beautifully and it does not come down after taking it out of the oven.
There are some pound cakes that are made with either baking soda or baking powder. Our recipe has both of them, this is because both work similarly but have different results. Baking powder gives it a cake-like consistency, while baking soda gives it a more dense texture or thick, that reminds me more of a pound cake. In fact, there are many breads that use baking soda, like the irish soda bread, check out our recipe.
In this recipe we use yogurt to make the mixture acid. This acts similarly to buttermilk. The acidity enhances the baking powder and soda´s performance making the pound cake really soft and fluffy.
When we make this pound cake our whole house smells like chocolate for a few hours, which is actually great. It is something comforting to smell, like coffee, a vanilla candle, or a pine tree on december holidays.
Chocolate pound cake
- 3/4 C (6 oz) (170 gr) unsalted butter at room temperature
- 3/4 C (5.30 oz) (150 gr) granulated white sugar
- 1/3 C (2.30 oz) (66 gr) brown sugar
- 3 eggs
- 1/2 tbsp (0.25 oz) (7.5 ml) vanilla extract
- 4.20 oz (120 gr) semisweet chocolate
- 1/2 C (4 oz) (120 ml) milk
- 1/2 C (4 oz) (120 gr) yogurt natural and sugarfree
- 1 1/2 C (6.60 oz) (195 gr) all purpouse flour
- 1/2 C (42 gr) cocoa powder sugarfree
- 1 tsp (0.25 oz) (7 gr) baking powder
- 1/2 tsp (0.12 oz) (3.5 gr) baking soda
- 1/2 tsp (0.12 oz) (3.5 gr) salt
- Preheat the oven at 375ºF (180º C). Line a rectangular pan with tall walls of about 12.60 x 5.10 inches (32cm x 13cm) with parchment paper.
- Place a medium size pot filles with water on the stove and bring it to a boil. In a heat resistant bowl put the semisweet chocolate and place this bowl on top of the pot, making sure the bowl does not actually touches the water, so the chocolate melts in a double boiler, stiring every so often. Once the chocolate is completely melted, take it off the heat and let it cool down.
- In a big bowl place the butter and both types of sugar and beat using a whisk or an electric mixer for 2 minutes until the mixture lightens in color and turns fluffy.
- In a small bowl, sift together the cocoa powder, baking powder, baking soda and salt.
- To the butter mixture add the eggs one by one, beating after each addition so they fully integrate. Then, mix in the vanilla along with the melted chocolate and kedep on beating for 1 more minute.
- Incorporate the flour mixture using a rubber spatula in three separate additions, alternating with the milk and yogurt. Beat only until the ingredients have integrated and you get a soft thick batter.
- Pour this mixture on the rectangular pan and bake at 375º F (180º C) for 45 minutes approximately until a wooden toothpick comes out clean when inserted.
- Once ready, let the pound cake cool down completely for about 15 minutes before you turn it out ¡Ready!