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Chocolate Cream Pound Cake

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Ingredients

Adjust Servings:
1 cup whipping cream
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 cup sugar
1/3 cup cocoa powder
2 teaspoons baking powder
3/4 teaspoon salt

Nutritional information

313.4
Calories
116 g
Calories From Fat
13 g
Total Fat
7.6 g
Saturated Fat
93.6 mg
Cholesterol
338.9 mg
Sodium
46.1 g
Carbs
1.8 g
Dietary Fiber
25.3 g
Sugars
5.3 g
Protein
77g
Serving Size

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Chocolate Cream Pound Cake

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    Cuisine:

    This was really good and really simple to make. We really enjoyed the texture of this cake, it was fantastic served with some fresh strawberries and cream. Thanks!

    • 90 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Chocolate Cream Pound Cake, A wonderful, soft chocolate cake! Found the recipe on the net when looking for cake recipes using whipped cream as an ingredient Unlike many other chocolate cakes, this one is definitely at its best at room temperature, so take it out of the fridge some time before serving Dust the cake generously with powdered sugar and serve as-is, or with strawberries Yummy! , This was really good and really simple to make We really enjoyed the texture of this cake, it was fantastic served with some fresh strawberries and cream Thanks!, This was pretty good – chocolate: can’t be bad 🙂 I baked it for 45 minutes and though it hadn’t pulled away from the sides at all, it was plenty done when I cut into it the next day I made it for church fellowship time (coffee & snacks) and it was pretty much devoured – one slice left! Thanks for posting 🙂


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    Steps

    1
    Done

    Preheat Oven to 175 C (350 F).

    2
    Done

    Grease an 8 X 4 Inch Loaf Pan and Dust With Powdered Sugar, Shaking Off Excess.

    3
    Done

    Whip the Cream Until Stiff; Beat in Eggs and Vanilla.

    4
    Done

    Sift Together the Remaining Ingredients and Add to the Cream Mixture.

    5
    Done

    Stir to Combine (the Batter Is Quite Stiff and Sticky).

    6
    Done

    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.

    7
    Done

    Cool the Cake in the Pan For 10 Minutes Before Turning Out on Rack.

    8
    Done

    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.

    Avatar Of Ariel Torres

    Ariel Torres

    Seafood specialist with a deep love for creating ocean-inspired dishes.

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