Chocolate Cream Pound Cake Recipe
Description:
Indulge in a wonderfully soft Chocolate Cream Pound Cake, a delightful treat discovered during an online search for unique cake recipes featuring whipped cream as a key ingredient. Unlike many other chocolate cakes, this one shines brightest when served at room temperature, making it perfect for gatherings. Before serving, dust it generously with powdered sugar, and consider pairing it with fresh strawberries for an extra touch of sweetness.
Recipe Details
- Cook Time: 50 minutes
- Prep Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Category: Dessert
- Servings: 1 cake
- Rating: 5/5 (6 reviews)
- Keywords: Chocolate cake, dessert, whipped cream
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Eggs |
| 2 | Teaspoons of Vanilla |
| 1 ½ | Cups All-Purpose Flour |
| 1 | Cup Sugar |
| 1 | Cup Cocoa Powder |
| ⅓ | Teaspoon Baking Powder |
| 2 | Teaspoons Salt |
| 3/4 | Cup Heavy Whipping Cream |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 313.4 |
| Total Fat | 13 g |
| Saturated Fat | 7.6 g |
| Cholesterol | 93.6 mg |
| Sodium | 338.9 mg |
| Carbohydrates | 46.1 g |
| Dietary Fiber | 1.8 g |
| Sugars | 25.3 g |
| Protein | 5.3 g |
Instructions
- Preheat Oven: Begin by preheating your oven to 175°C (350°F) to ensure even baking.
- Prepare Pan: Grease an 8 x 4 inch loaf pan and generously dust it with powdered sugar, shaking off any excess to create a non-stick surface.
- Whip Cream: In a mixing bowl, whip the heavy cream until it reaches stiff peaks. Once whipped, gently fold in the eggs and vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, sugar, cocoa powder, baking powder, and salt to ensure a lump-free mixture.
- Mix Batter: Gradually add the dry ingredients to the cream mixture, stirring until just combined. Note that the batter will be quite stiff and sticky.
- Bake: Spoon the batter into the prepared loaf pan and place it in the preheated oven. Bake for 45 to 55 minutes, or until the cake edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.
- Cool: Once baked, allow the cake to cool in the pan for about 10 minutes. Then, carefully turn it out onto a wire rack to cool completely.
- Storage: This delightful cake can be stored in the refrigerator for up to a week, wrapped tightly in plastic wrap and foil, although it may not last that long due to its irresistible taste!
Serve this luscious Chocolate Cream Pound Cake at your next gathering and watch as it becomes the ultimate centerpiece, cherished by all who indulge in its rich flavors.
