Chocolate Pound Cake
Pan: 24×7 cm | Temp: 160°C | Time: 25 mins
Ingredients
- Eggs (M/MS): 2 (~100 g)
- White Sugar: 70 g
- Brown Sugar: 30 g
- Butter (softened): 85 g
- Cake Flour (薄力粉): 75 g
- Cocoa Powder: 10 g
- Baking Powder: ½ tsp (optional)
- Vanilla Extract: ½ tsp (optional)
- Salt: tiny pinch
Method
- Prep: Line your 24×7 cm loaf pan with baking paper.
- Whip: Whisk eggs and both sugars until pale, thick, and foamy (ribbon stage).
- Sift: Combine flour, cocoa, baking powder, and salt. Sift together.
- Fold: Gently fold the dry mix into the egg-sugar foam with a spatula.
- Add Butter: Gently melt butter, cool slightly, then fold carefully into the batter.
- Pour: Fill pan to about halfway and smooth the top.
- Bake: In a 160°C toaster oven for 20 minutes in 10 minute intervals while rotating the pan each time. Then, for another 5 minutes Tent with foil if browning too quickly.
- Check Doneness: A skewer should come out with a few moist crumbs.
- Cool: Let sit in pan for 5 min, then cool completely on a rack.
Notes & Tips
- Egg whip is key: Longer whipping creates a lighter loaf.
- Folding technique: Fold, don’t stir, to preserve air bubbles.
- Toaster Oven: Rotate pan halfway if your oven heats unevenly.
- Batter texture: Should be glossy, thick, but still pourable.