Hi, this is Lisa
Let’s make a chocolate pound cake today
Soft and moist cake texture
with rich chocolate and butter fragrance
Aromatic smell comes from the oven as the bread bakes
All ingredients used in the pound cake shall be at room temperature
Use 3 eggs of about 50 grams each(with shell), soak in hot water (60-70 degrees) for 15-20 minutes
Cut the butter into cubes
Soften the butter at room temperature, use a spatula to flatten
Mix on low speed until softened completely
Pour the icing sugar in several batches
Incorporate the icing sugar with butter to keep the icing sugar from going everywhere
Mix on medium speed to trap the air in
Mix until no lumps are visible before next addition
The butter becomes creamy, light and fluffy gradually
Stir it well and turn it into a pale yellow color
Preheat the oven to 165C/330F
The temperature of soaked egg is between 25-30 degrees
If the temperature of the egg is too low, it is easy to cause the separation of oil and water after the egg and butter are mixed.
Pour the egg in 10 batches
After pouring a little at a time, mix on medium speed until the egg and butter are completely combined
In the end, the butter became very fluffy and light
If separation of oil and water occurs, heat in a microwaver for 5 seconds and continue to mix for a while
There is no more separation of oil and water
Mix the sifted flour in 2 batches, plain flour can be replaced as well
Fold the flour in and don't stir in a circle
Then add baking powder
Mix Until no flour lumps are visible
Melt the chocolate chips with cream in a bain marie
After the chocolate chips are melted completely, add the cocoa powder
Mix into a chocolate paste
Combine the chocolate paste and cake batter well
Become relatively thick chocolate cake batter
Grease the inside of the tin with softened butter
The conversion of the mold size can be calculated by the volume （length*width*height) of the mold you are using
Divide by the mold volume I use and multiply the outcome and the amount in the recipe
Smooth the surface
Squeeze a line of softened butter on the surface
and a perfect crack will appear while baking
Put it at the bottom of the oven and bake at 165C/330F for 50-55 minutes
You can adjust the temperature and baking time according to your own oven
Insert a skewer in the middle of the cake to check if it is well baked
If it comes out clean, it means the cake is well baked
remove the mold
and let it cool until body temperature
Wrap the cake and store at room temperature overnight
Serve on the next day can maximize the moisture of the pound cake
with rich butter and chocolate flavour
It is very nice option to be served with tea or coffee
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See you next time