Moist Soft Chocolate Butter Cake | Chocolate Pound Cake – A lot of you might have known my butter cake video posted last year. Quite a number asked me about the chocolate version from time to time. Here you go, very moist and soft chocolate version. I believe I have shown clearer pictures compared to the butter video taken last year. I hope you’re inspired to bake this one, very easy if you follow each steps shown in the video. Enjoy! FOR FULL RECIPE, please visit my blog at
Ingredients:
125g (1/4 cup) semi-sweet compound chocolate, melted
60ml (1/4 cup) whole milk, room temp
200g (1 ¾ cup) cake flour
30g (1/4 cup) cocoa powder
¾ tsp baking powder
½ tsp salt
250g (1 cup + 1 ½ tbsp) unsalted butter, softened
150g (3/4 cup) fine sugar
4 large eggs OR 5 medium eggs
1 tsp vanilla extract
Instructions:
1. Chop and melt the chocolate over a very hot water. Add milk and mix to combine. Set aside.
2. Sift all the dry ingredients. Set aside.
3. Cut butter into cubes. Place them into the mixing bowl. Once the butter is softened, add in the sugar. Begin mixing on low speed for a minute so that the sugar is well mixed in. Then increase to medium speed. Continue mixing for about 10 minutes until the mixture becomes creamy, fluffy and pale. This step is very important. If you’re patient, mix it couple minutes more to ensure the fluffiness of the batter.
4. Reduce to low speed while adding in the eggs. Add the egg one at a time. It’s normal the batter is curdling.
5. Add in the flour, spoon by spoon. Mix on low speed, do not over mix.
6. Add in the chocolate mixture and vanilla extract. Continue mixing for a few seconds. Do not over mix.
7. Switch to a spatula to manually mixing it to ensure everything is well combined.
8. Grease a 7x7-inch pan and line with parchment paper. Pour the batter into the pan.
9. Bake in preheated oven at 160°C/320°F for about 55-60 min. Or until the skewer inserted came out clean.
10. Cool on the cooling rack before cutting.
11. Cake is ready to serve.
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