{"id":1076,"date":"2013-03-20T23:30:09","date_gmt":"2013-03-20T22:30:09","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=1076"},"modified":"2013-03-20T23:38:38","modified_gmt":"2013-03-20T22:38:38","slug":"chocolate-pound-cake","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/cakes\/chocolate-pound-cake","title":{"rendered":"Chocolate pound cake"},"content":{"rendered":"

In my endless search for a breakfast treat<\/strong>, I came across this recipe on my book by Iginio Massari<\/strong><\/a>: a chocolate pound cake<\/strong>.<\/p>\n

\"Chocolate<\/a><\/p>\n

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

\"Chocolate<\/a><\/p>\n

What I liked about this recipe is the texture<\/strong>: a very soft and spongy cake<\/strong> with somewhat crunchy chocolate chunks<\/strong> (I think I could eat everything with chocolate chunks!). \ud83d\ude1b<\/p>\n

 <\/p>\n

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Chocolate poundcake<\/h2>\n
\n \n \"\"Print recipe<\/a>\n