Chocolate Pound Cake
Makes a 9x5-inch cake or 7x7-inch cake
Dry Ingredients
  • 280 grams plain flour (2¼ cups)
  • 1 teaspoon baking powder
  • ½ teaspoon table salt
  • ¼ teaspoon baking soda
Wet Ingredients
  • 125 ml cream (1/2 cup)
  • 125 ml milk (1/2 cup)
  • 85 grams honey (1/4 cup)
Cocoa Mixture
  • 30 grams cocoa powder, sifted (1/4 cup)
  • 2 tablespoons boiling water
  • 115 grams unsalted butter, at room temperature (1/2 cup)
  • 115 grams caster sugar (1/2 cup)
  • 50 grams brown sugar (1/4 cup)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla
  • 2 to 3 tablespoons almond flakes
  1. Preheat oven to 175 degrees Celsius. Butter an 9x5-inch loaf tin or 7x7-inch cake tin (3-inch in height) and line the bottom with parchment paper. Set aside.
  2. In a medium bowl, whisk together flour, baking powder, salt and baking soda. Set aside.
  3. In a separate bowl, whisk together cream, milk and honey. Let the mixture come to room temperature. Set aside.
  4. In another small bowl, combine cocoa powder and hot water together. Set aside.
  5. In a large mixing bowl, combine butter, caster sugar and brown sugar. Beat with an electric mixer until pale and fluffy, scrapping down the sides occasionally. Add in the eggs, one at a time, beating well after each addition. Beat in the vanilla and the cocoa mixture.
  6. Sift in ⅓ of the flour mixture and beat in on low speed until incorporated. With the mixer running on low speed, drizzle in ½ of the liquid mixture until incorporated. Sift in ½ of the remaining flour mixture and beat it in. Beat in the remaining liquid mixture and finally the flour mixture.
  7. Transfer the batter into the loaf tin. Smooth the top and sprinkle the almond flakes all over. Bake for 1h 30 minutes, tenting the top after 1 hour to prevent the top from getting too browned. Let the cake cool in the tin for 15 minutes. Turn it out and let it cool completely on a wire rack. Slice and serve with tea / coffee.
Naggy Notes
adapted from Bon Appetit's Deep Chocolate Pound Cake
Recipe by Foodie Baker at