Chocolate Pound Cake And What's The Difference Between Pound Cake And Cake

What's The Difference Between Pound Cake And Cake?

One of the biggest differences between the two cakes is that originally the pound cake was made with a pound of each of its main ingredients. that would be a pound of flour, butter, eggs, and sugar with an addition of some type of leavening added (either baking powder or baking soda).

What Is The Secret To A Good Pound Cake?

"pound cake should be light, with a finely textured, moist, and even crumb," says claire saffitz, ba's associate food editor and baker extraordinaire. she has created, tested, and made dozens of pound cakes, plus she's well-versed in the science of baking (yep, it's a science).

What Is A Chocolate Pound Cake?

It's made with cocoa powder and coffee granules to give it the richest chocolate flavor. every bite is a chocolatey dream come true! this pound cake is made in a bundt pan, so it looks pretty before it's even decorated. you can leave it plain or add a fun topping like ganache or powdered sugar.

Is There Chocolate Pound Cake?

This incredible chocolate pound cake is deliciously moist, perfectly fudgy and oozing with deep, rich, chocolate flavor! the perfect cake for chocolate lovers! i've topped it with a glorious chocolate ganache glaze that takes this chocolate pound cake recipe from fabulous to unforgettable.

Ingredients

180 gr butter
3 whole eggs
2 egg yolks
170 gr fine granulated sugar
70 gr chocolate liquid milk
2 tbsp lemon juice

Dry Ingredients (Sifter Jd 1)

150 gr low pro flour
40 gr cocoa powder
tsp BP
Sufficient salt and vanilla powder

How to make

1. Ready kn tulban pan diameter size 20 or 21. Spread with thin margarine and sprinkle with a little flour until smooth, set aside. Also preheat the oven to 170⁰.
2. Prepare the basin. Mix butter and sugar on medium speed until fluffy and light. Then enter the eggs 1 by 1, with a time lag of 1 minute.
3. After all the eggs are mixed. Lower the mixer speed. Add part of the dry ingredients flour sifter and lemon juice. Momentary mixer. Then add the remaining flour and milk again. Mixer until all mixed
4. Turn off the mixer, then stir until blended using a spatula. Pour into the tin, then gently tap.
5. Bake until cooked about 40-45 minutes. ( ACCORDING TO EACH OVEN ). Remove cake from pan. Cool down to room temperature. Can be decorated with sprinkled chocolate jam.