poundcake

Описание: So moist to the extreme! This rich chocolate pound

cake is delicious

Extra Rich Chocolate Pound Cake

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This Very Chocolate Cake (Extra Rich Chocolate Pound Cake) is the moistest and most chocolatey pound cake I've ever made, so delicious that you'll want to close your eyes with every bite to savor it! The secret lies in using boiling water and coffee to enhance the aroma of the cocoa, plus homemade sour buttermilk, making the cake texture soft down to the last crumb. The recipe is super simple, just mix and you're done, a true blessing for chocolate lovers!

Ingredients +++

Chocolate Cake Batter

Milk 120g (warm)

Apple cider vinegar 1/2 tbsp

All-purpose flour 130g

White sugar 160g

Baking powder 1 tsp

Baking soda 1/2 tsp

Salt a pinch

Egg 1

Vegetable oil 65g

Cocoa powder 30g

Instant coffee powder 1-2 tsp

Boiling water 90g

Dark Chocolate Ganache

Dark chocolate 100g

Heavy cream (33-35%) 100g

Instructions

Making the Cake Batter

1. Add apple cider vinegar to warm milk, stir, and set aside (homemade sour buttermilk).

2. In another small bowl, mix cocoa powder and coffee powder with boiling water until smooth.

3. In a large bowl, combine all dry ingredients: flour, sugar, baking powder, baking soda, and salt.

4. Add egg, vegetable oil, and the prepared milk mixture, mix well with a whisk.

5. Finally, pour the hot cocoa mixture into the batter and mix again until well combined.

Baking and Decorating

1. Preheat the oven to 170-180°C. Prepare a pound cake mold (or other small-sized mold), grease and flour or line with parchment paper.

2. Pour the smooth batter into the mold.

3. Bake in the oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.

4. While baking, make the ganache: heat the heavy cream until almost boiling, remove from heat, and pour over the dark chocolate. Let sit for a minute, then stir until smooth and glossy.

5. Remove the baked cake, let it cool slightly, then pour the prepared ganache over it.

Tips Adding vinegar to the milk is to make homemade sour buttermilk, which reacts with the baking soda to make the cake texture softer and moister.

If the ganache separates after stirring, add 1-2 tbsp of warm milk and blend with a hand blender to restore smoothness.

This cake, made with oil and sour buttermilk, has excellent moisture retention, and the flavor is even better when sealed and stored until the next day! #dessertshealeverything

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