CHOCOLATE POUND CAKE

I had a good handful of the chocolate eggs that I wanted to use up in one fell swoop so they wouldn’t hang around and be tempting. Luckily, I found this recipe for chocolate pound cake, that didn’t use sour cream or yogurt, or other milk products. The butter was substituted for good ‘ole Becel and it came out lovely, moist, and super chocolatey.

If you need a recipe to use up the last bits of Easter candy, and you have a Hubby who loves chocolate as much as mine, this is a must!

I wasn’t sure how the eggs would do if they were baked the full length of time or if they would even stay on top. So I baked it for 40 minutes first, then quickly put the egg pieces on top. I did make little cuts to shove the eggs into.

The recipe I found for chocolate pound cake did have a glaze, but I found it wasn’t needed.

Print

Chocolate Pound Cake

Ingredients

• 1/8 cup red cocoa
• 1/8 cup unsweetened Dutch-processed cocoa powder
• 2 teaspoons espresso powder
• 1/4 cup boiling water
• 1 1/2 cups cake flour
• 1 teaspoon baking powder
• 1 cup Becel margarine (or 1 cup unsalted butter)
• 1 1/4 cups white sugar
• 1 1/2 teaspoons vanilla extract
• 4 large eggs (room temperature)
• 2 tablespoons chocolate almond milk
• 1/2 cup chocolate eggs (cut in half lengthwise)
• 1/2 cup chocolate chips

Instructions

• Preheat the oven to 350F. Baking spray a 9x5 loaf pan, line with a sheet of parchment paper (so you can lift it out easily). Give the parchment paper a light spray as well.
• Combine the espresso powder, cocoa's, and boiling water, set aside to cool.
• Using a paddle attachment on a stand mixer, give the margarine a brief whip. Add the sugar and vanilla extract, and beat until smooth.
• Add the chocolate mix and the eggs - one at a time, mixing in between to incorporate.
• In a small bowl, combine the flour and baking powder. Add half the flour mix to the wet mix and mix until just blended. Scrape down the sides as needed.
• Add the remaining flour and almond milk and again mix until just blended.
• Fold in the chocolate egg pieces and chips. 
• Scrape the batter into the loaf pan. Bake for 40 minutes, then pull out of the oven to quickly decorate with the egg pieces. Pop back into the oven and bake for another 10-15 minutes until an inserted toothpick comes out clean. Let cool completely before cutting.

Notes

Original recipe from Joy of Baking.

If you don't have cake flour, place 2 tablespoons of corn starch in the bottom of a 1 cup measuring cup, then fill it with regular flour. For 1 1/2 cups cake flour, do 2 tablespoons in a cup measurement, then 1 tablespoon of cornstarch in a 1/2 cup measurement.

If using unsalted butter, add 1/4 teaspoon of salt to the dry ingredients.

I cut the chocolate eggs in half lengthwise, setting the nicer pieces aside to decorate the top. I put the little bits into a 1/2 cup measuring cup, then filled it up the rest of the way with chocolate chips.