Chocolate pound cake

In my endless search for a breakfast treat, I came across this recipe on my book by Iginio Massari: a chocolate pound cake.

The pound cake, as you might already know, is traditionally made of one pound each of flour, butter, eggs and sugar. This recipe almost follows the standard recipe, but of course the addition of chocolate slightly changes the ratios.

What I liked about this recipe is the texture: a very soft and spongy cake with somewhat crunchy chocolate chunks (I think I could eat everything with chocolate chunks!). 😛

Chocolate poundcake

Print recipe

Ingredients

150g	Softened butter
115g	Granulated sugar
80g	Chocolate (56%)
25g	Honey
15ml	Milk
240g	Eggs (4 eggs)
6g	Baking powder
150g	Pastry flour
150g	Chocolate chips (or coarsely chopped chocolate)
1 pinch	Salt

Directions

Put the diced butter and the sugar in a the bowl of a mixer with the paddle attachment

Cream the butter and sugar for about 10 minutes until the mixture becomes light and airy

In the meantime, melt the chocolate on a bain marie...

...and cut the 150g coarsely (or use chocolate chips)

Wait for the chocolate to reach about 30° (i.e. it should be melted but not hot) and pour it in the bowl while mixing at slow speed

Add the honey, then the eggs (one at a time) and the milk in the end, while mixing continuously

Add the flour in 2 times, blending everything together with a spatula with an upward movement

Add the chocolate chunks/chips

Pour the batter in a poundcake mold and pass the tip of a knife in the middle longitudinally, to create the characteristic crack

Bake at 160° for about an hour or until a toothpick inserted in the cake comes out clean

Note

If you scale the recipe, you should change the baking time and temperature:
- Up to 300g of batter: bake at 180° for 30 minutes
- Up to 600g of batter: bake at 170° for at least 40 minutes
There are many liquid ingredients in the recipe: make sure you add them gradually without making the batter lumpy or too liquid