Chocolate Pound Cake
June 25, 2021
"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."
- 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
Preheat oven to 180°C/160°C fan-forced.
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.
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.
Add flour and eggs and using an electric mixer, beat mixture until pale and smooth and pour mixture into prepared pan.
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.
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.
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.
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.