Chocolate Pound Cake Recipe

"Always on the look out for new smoko (morning/afternoon tea) items for the DH that are freezable so he can have a variety to take to work (he does 12 shifts and they can be day or night) and this recipe fits the bill though when making it I would not do the icing as the DH prefers his cakes without icing. NOTE - times do not include cooling times."

Step by Step Method

Step 1

Preheat oven to 180°C/160°C fan-forced.

Step 2

Grease a 3cm-deep, 17.5cm x 27cm (base) slice pan and line base and sides with baking paper, allowing 3cm overhang at long ends.

Step 3

Combine sugar, butter, bicarbonate of soda, cocoa and 1 cup cold water in a saucepan over low heat and cook, stirring, for 5 minutes until sugar dissolves and bring to the boil, then reduce heat to medium and simmer for 2 minutes or until mixture doubles and transfer to a large bowl and cool for 15 minutes.

Step 4

Add flour and eggs and using an electric mixer, beat mixture until pale and smooth and pour mixture into prepared pan.

Step 5

Bake for 35 minutes or until a skewer inserted in centre comes out clean and then let stand in pan for 10 minutes and now turn, top side up, onto a wire rack to cool completely.

Step 6

Make frosting:- place butter, caster sugar and 2 tablespoons cold water in a saucepan over medium-high heat and bring to the boil and remove from heat.

Step 7

Sift icing sugar and cocoa into a bowl and gradually add butter mixture and stir to combine, cover and refrigerate for 30 minutes or until frosting thickens and beat with a wooden spoon until spreadable, spread cake with frosting and serve.

Step 8

NOTE -To freeze: Refrigerate cake until icing is firm and then wrap in plastic wrap, then foil and freeze for up to 3 months. To Serve: Stand at room temperature for 4 hours to thaw. Slice with a hot knife. As I will not be icing the cake I would slice and freeze in an air tight container or in freezer bags as it is usually not in the freezer for long.