Do you remember the simple pound cake recipe that I offered you some time ago? Now it is time to show you its cocoa style recipe. The recipe of cocoa pound cake is as simple as the pound cake recipe, but, in my opinion, the cocoa pound cake is even more delicious.
There’s not a big difference between the simple pound cake and the cocoa pound cake. Practically, you need to use less flour and replace the quantity of flour with cocoa. However, when you do this, you need to keep account that cocoa’s density is higher than the density of flour. So, you’ll need to reduce the flour quantity, and together the flour with the cocoa won’t be the same quantity as that of flour’s in the simple pound cake recipe.
The preparation method is the same for both recipes. You separate yolks from the whites and you whisk them separately. You whisk whites with sugar and yolks with the oil, and then you mix them together. It sounds simple, doesn’t it?
Cocoa pound cake. The simplest recipe
Preparation time: 15 minutes
Baking time: 40 minutes
Total time: 55 minutes
Recipe type: dessert
Serves: one portion
- 6 medium eggs
- 5 spoons of oil
- 25 grams cocoa
- 175 grams white flour
- 150 grams sugar
- A teaspoon baking soda
- A teaspoon vanilla essence
- A bit of salt
Preparation method for cocoa pound cake
- Get the eggs out from the freezer and let them achieve the room’s temperature.
- Get a 30/12 cm tray ready with baking paper.
- Set the oven to 180 degrees.
- Separate yolks from whites.
- Whisk the whites with the mixer. When they start getting white, add the salt, the vanilla, and the sugar. Continue mixing until the whites stay firm, as they should be for marshmallows (if you turn the bowl upside down, the whites shouldn’t fall off the bowl).
- Meanwhile, mix the yolks with the oil, exactly as you would do for mayonnaise.
- Sieve the flour with the baking soda and the cocoa.
- After you finish whisking the whites, put the mixer away and add the composition you got from the yolks. Incorporate it with the help of a whisk.
- Gradually add the mix of flour with cocoa, using soft movements, from the bottom up, so you don’t lose any of the aeration you’ve initially gotten, when you whisked the whites.
- Pour the composition into the tray and put it to the oven. After 40 minutes, you should do the toothpick test, to ensure the cocoa pound cake is baked. The test supposes that you stick the toothpick into the pound cake and if it remains clean, un-sticky when you get it out, then the cocoa pound cake is ready.
- Remove the cocoa pound cake from the oven and the tray, remove the baking paper and place the cocoa pound cake on a grill to let it cold. Then slice it and serve it.
Tips and tricks:
Don’t let the cocoa pound cake in the tray, because condensation will form and it will dampen. Remove it from the tray immediately, while it is still hot, and remove the baking paper, so the cocoa pound cake can “breathe”.