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This pound cake with chocolate tastes heavenly fluffy, soft and moist at the same time. You can enjoy it during the week or serve it for a special occasion. The fluffy chocolate pound cake is quick and easy to make using common ingredients. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
Fluffy chocolate pound cake with which chocolate?
Dark chocolate with a high cocoa content and little sugar is best for this recipe, similar to the zucchini brownies or the chocolate pear cake. It makes the cake taste particularly chocolaty and not too sweet.
I used dark chocolate with a 70% cocoa content. Depending on how sweet your chocolate is, you can adjust the amount of sugar in the recipe.
It is also important that you use good quality, delicious chocolate, just like for the chocolate number cake with shortcrust pastry or the vegan chocolate mousse. Because it determines the taste of the cake.
Use unsweetened baking cocoa
Make the fluffy chocolate pound cake exclusively with unsweetened baking cocoa, just like the vegan chocolate cake, the chocolate pryaniki or the mini chocolate sponge cakes. It should be of high quality and without additives.
After all, the cocoa powder is the most important ingredient in the recipe alongside chocolate. It enhances the chocolate flavor of the cake.
Fluffy chocolate pound cake with glaze or chocolate drops
My fluffy chocolate pound cake is covered with chocolate glaze. I made it with cream and dark chocolate. The glaze intensifies the chocolatey taste and makes the cake look prettier.
Alternatively, you can sprinkle the chocolate cake with chocolate drops or chopped chocolate before baking, as I did with my chocolate banana bread. This also makes it even more chocolatey.
Alternative baking tins
I baked the chocolate cake in a Ø 24 cm springform tin. You can use a loaf tin or a bundt tin instead. However, you would then have to convert the quantities of ingredients.
Please note that the baking time can vary greatly depending on the size of your baking tin. The higher the cake, the more time it will need in the oven. It is important not to overbake it so that it tastes moist and not dry. It is similar with the flourless chocolate cake.
How to serve and store
Just like the strawberry chocolate muffins or the vegan chocolate cake with buckwheat flour, my fluffy chocolate pound cake with glaze is very easy and quick to prepare. Then just put it in the oven.
So you can surprise your loved ones with this chocolate cake during the week. The recipe is also perfect for an unexpected visit at the weekend. The cake is also perfect for a party.
Store the leftovers in an airtight container, for example in a food storage box, in the fridge. The cake will taste even moister over the next few days than on the day it was made. You can store it for about 5 days.
This chocolate cake is
- very fluffy,
- chocolaty,
- airy,
- moist,
- soft,
- incredibly delicious,
- with cream,
- with chocolate and cocoa,
- with chocolate glaze,
- round,
- easy and quick to make,
- ideal for afternoon coffee or for a special occasion,
- perfect for all chocolate lovers.
How to make fluffy chocolate pound cake: tips and tricks
- Use high-quality dark chocolate with a high cocoa content for the recipe.
- Only use unsweetened baking cocoa for the chocolate cake.
- You can adjust the amount of sugar to taste, depending on how sweet the chocolate used for the recipe is.
- Only stir the batter briefly until it reaches a homogeneous consistency and never for too long when folding in the flour mixture. Otherwise the cake could taste rubbery and not fluffy.
- You can sprinkle the cake with chopped chocolate or chocolate drops before baking. Then you don’t need to cover it with the chocolate glaze.
- Do not bake the cake longer than necessary so that it tastes fluffy and moist. Test with a toothpick to check whether it is done.
Fluffy chocolate pound cake video recipe
You can find a short video for this fluffy chocolate pound cake on my Youtube channel. There you can see exactly how to make it at home. If you don’t want to miss any more videos from me, please subscribe to my channel.
Did you make the fluffy pound cake with chocolate using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Try out these other chocolatey recipes:
- Chocolate cream cake – easy chocolate cake recipe
- Chocolate kartoshka – Russian chocolate potato cake
- Chocolate zucchini bread vegan – so moist and so chocolaty
Fluffy chocolate pound cake
Equipment
- Ø 24 cm springform tin
Ingredients
- 200 ml cream
- 230 g sugar
- 2 eggs
- 70 g butter
- 70 ml vegetable oil
- 50 g dark chocolate
- 50 g cocoa powder
- 230 g flour
- 10 g baking powder
- 1 pinch of salt
- butter to grease the baking tin
for the chocolate glaze
- 100 g cream
- 80 g dark chocolate
Instructions
- Line the base of the springform tin with baking paper and grease the sides with butter.
- Slowly melt dark chocolate and butter together and leave to cool slightly.
- Beat eggs, sugar and salt until light and fluffy.
- Pour in cream, vegetable oil and the chocolate butter mixture and mix carefully and briefly.
- Mix flour with cocoa powder and baking powder and fold into the liquid chocolate mixture to create a thick batter.
- Pour the chocolate batter into the baking tin, smooth it out and bake the cake in a preheated oven at 338 °F (170 °C) for approx. 35 minutes.
- Leave the chocolate cake to cool briefly in the baking tin, then take it out and leave it to cool completely.
Preparation of the chocolate glaze
- Break dark chocolate into pieces.
- Heat (do not boil!) cream and remove from the heat.
- Add the chocolate pieces to the hot cream and stir until the chocolate has melted and the glaze is smooth.
- Pour the glaze over the chocolate pound cake and leave to dry.
Notes
- Use high-quality dark chocolate with a high cocoa content.
- Only use unsweetened baking cocoa for the chocolate cake.
- You can adjust the amount of sugar to taste, depending on how sweet the chocolate is.
- Only stir the batter briefly until it reaches a homogeneous consistency and never for too long when folding in the flour mixture. Otherwise the cake could taste rubbery and not fluffy.
- You can sprinkle the cake with chopped chocolate or chocolate drops before baking. Then you don't need to cover it with the chocolate glaze.
- Do not bake the cake longer than necessary so that it tastes fluffy and moist. Test with a toothpick to check whether it is done.
- The time for cooling the cake is not included in the preparation time.
- Note the detailed tips and tricks for making the fluffy chocolate pound cake at the top of the article.
If you are using Pinterest, you can pin the following picture: