Spiced Chocolate Pound Cake
The aroma of spices blends with the bitterness of chocolate, creating a light and moist texture.
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Estimated Time
- Preparing 15 min
- Cooking 50 min
Nutritions / Serving
-
Energy285 kCal
-
Carbs35 g
-
Protein4 g
-
Fat15 g
Serves 10.
Ingredients
Dry Ingredients
- All-purpose Flour 180 g
- Cocoa Powder 30 g
- Bitter-sweet Chocolate Chip 80 g
- Salt 2 g
- Pumpkin Spice 9 g
- Baking Powder 5 g
Wet Ingredients
- Granulated Sugar 150 g
- Egg 2 pc
- Whole Milk 130 g
- Vanilla Extract 10 g
- Cooking Oil 75 g
- Unsalted Butter 40 g
Preheat oven to 180°C (350°F). Prepare a loaf pan (20 cm long, 10 cm wide, 7 cm high) by lining it with parchment paper.
In a mixing bowl, combine all dry ingredients except the chocolate chips and mix well with a whisk.
Heat milk with butter in the microwave (700 W) for about 30 seconds until butter is melted.
In another bowl, add granulated sugar. Separate the eggs, adding the yolks to the sugar. Pour in the warmed milk and butter, and mix well. Add vanilla extract and oil, stirring until fully combined.
Add the dry ingredients all at once and whisk until the batter is smooth with no dry flour spots.
Beat the egg whites with an electric mixer on medium speed until fluffy, then fold into the batter until well incorporated.
Add the chocolate chips and mix evenly. Pour the batter into the prepared pan, smoothing the surface, and sprinkle extra chocolate chips on top if desired. Bake in the preheated oven for about 50 minutes.
After baking, let the cake sit in the pan for 5 minutes, then remove and cool completely before serving.