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
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.