Chocolate Pound Cake

12
Servings
30m
Prep Time
40m
Cook Time
1h 10m
Ready In


"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."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (116.7 g)
  • Calories 397.1
  • Total Fat - 18.1 g
  • Saturated Fat - 10 g
  • Cholesterol - 186.5 mg
  • Sodium - 230 mg
  • Total Carbohydrate - 54.3 g
  • Dietary Fiber - 2.4 g
  • Sugars - 41.8 g
  • Protein - 7.7 g
  • Calcium - 34.5 mg
  • Iron - 1.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

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.

Tips & Variations


No special items needed.

Tags : Desserts

Related

ellie

Very good -- we skipped the frosting as we wanted to make a flag cake for the 4th of July. So instead of the frosting we used cool whip and strawberries and blueberries. Also making this is the pan specified (I used a 7 x 11 cake pan) was perfect for the flag cake! Delish! thanks for sharing.

review by:
(3 Jul 2021)