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Ingredients
| light whipping cream (fluid): 1 cup |
| eggs: 2 |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| granulated sugar: 1 cup |
| unsweetened cocoa powder (sifted): 1/3 cup |
| baking powder: 2 tsp |
| salt: 3/4 tsp |
Chocolate Cream Pound Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
50 min -
Servings
1 serving(s)
Tags
- Preheat oven to 175 C (350 F).
- Grease an 8 x 4 inch loaf pan and dust with powdered sugar, shaking off excess.
- Whip the cream until stiff; beat in eggs and vanilla.
- Sift together the remaining ingredients and add to the cream mixture.
- Stir to combine (the batter is quite stiff and sticky).
- Spoon batter into the prepared pan and bake in the preheated oven for 45-55 minutes, or until the cake just begins to pull from the edges of the pan.
- Cool the cake in the pan for 10 minutes before turning out on rack.
- The cake will keep in the fridge for up to a week (if you can resist eating it, that is!) wrapped air-tightly in plastic wrap and foil.