Chocolate Pound Cake

5 from 2 reviews

A luscious and moist Chocolate Pound Cake which is perfect unadorned. A hint of coffee makes this cake extra chocolatey! Bake it in a bundt tin to make it extra special. Recipe adapted from “Marlene’s Best Recipes from East and West” by Marlene Matar



  1. Preheat the oven to 165°C (330°F).
  2. Dissolve the instant coffee powder in the hot water.
  3. 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.
  4. Using the KitchenAid, beat together the butter and sugar until light and fluffy and doubled in volume. Beat in the vanilla extract and coffee.
  5. Add one egg at a time, together with a tablespoon of the dry ingredients. Beat until well incorporated before adding the next egg.
  6. 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.
  7. Butter and flour a cake tin. If you are using a bundt tin, I recommend using a non-stick baking spray, followed by a light dusting of flour.
  8. Fill the tin with the batter and bake for 50-60 minutes, or until a skewer inserted in the middle of the cake comes out clean.
  9. Leave the cake to cool on a cooling rack for about 5 minutes before carefully removing the cake from the tin.
  10. Leave the cake on the wire rack to cool completely.

Kitchen Notes

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.

This cake keeps really well for several days. In fact, it seems to improve the longer it stands! I keep it on a cake stand with a glass lid.

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.