Welcome to my blog, a place to share my culinary adventures.
And what better way to celebrate my first post than with a celebratory chocolate cake! And this is not just any ordinary chocolate cake … it is a rich, moist and dense Chocolate Pound Cake adapted from a recipe by Marlene Matar from “Marlene’s Best Recipes From East and West”.
I first came across this recipe on a food forum from another avid foodie who calls herself “SamIam”, who swore that this recipe was one of her absolute favourites when it came to chocolate cake. Prior to trying this recipe, I was a rather faithful follower of Nigella Lawson’s Old-Fashioned Chocolate Cake from Feast and also her Chocolate Fudge Cake from Nigella Bites. Both recipes produce a two-tier chocolate cake covered in a rich and thick chocolate icing, and which (for me) have been the ultimate in chocolate cakes.
So I was hesitant to try a new chocolate cake recipe, but this Chocolate Pound Cake is gorgeous for being au natural. Un-iced and un-adorned, this cake is just beautiful on its own. But served with some homemade custard with vanilla and rum – and also raspberries alongside – it makes for the perfect pudding.
And whilst the recipe itself is a clear contender for the Chocolate Cake Hall of Fame, I must admit that my fancy cake tin (though much neglected in recent years) did most of the hard work in transforming a plain chocolate cake into something more elegant.
So welcome to my blog!
- 1 cup plain flour
- ⅔ cup good quality cocoa, sifted
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 170 g unsalted butter, softened
- 1 cup plus ⅓ cup caster sugar
- 1 teaspoon vanilla extract
- 1½ teaspoon instant coffee powder
- 2½ eggs
- ⅔ cup natural yoghurt
- Preheat the oven to 165°C.
- Dissolve the instant coffee powder in about 10 ml of hot water.
- Measure the flour, cocoa, baking powder, baking soda and salt into a mixing bowl and whisk everything together to aerate the mixture. Alternatively, sift these ingredients.
- Using the KitchenAid, beat together the butter and sugar until light and fluffy and doubled in volume. Beat in the vanilla extract and coffee.
- Add one egg at a time, together with a tablespoon of the dry ingredients. Beat until well incorporated before adding the next egg.
- Add the rest of the dry ingredients together with the natural yoghurt. Beat until you have a thick and smooth mixture and everything is well incorporated.
- Butter and flour a 7-cup capacity cake tin (the batter is only about 5 cups). Fill the tin with the batter and bake for 50-60 minutes. Check with a skewer to make sure the centre is cooked.
- Leave the cake to cool on a cooling rack for about 5 minutes before carefully removing the cake from the tin. Leave to cool completely.
- Note: For half an egg, simply beat a whole egg in a small bowl or cup and only use half of the beaten egg in the recipe.
Share your photos!
If you have made this dish, I would love to hear how it turned out! Please leave a comment below and share your photos on Instagram, Facebook or Twitter using #eatlittlebird