Chocolate Chip Pound Cake

I love pound cakes, they are so rich and dense, it's an old fashioned traditional cake where a pound of each ingredient is used to bake the cake. If you notice the ingredients of a pound cake, there is no 'liquid' ingredient added other than the butter and eggs, unlike other cakes where we add milk, buttermilk, yogurt, sour cream, water, fruit juice etc so this cake this a very dense cake and not a moist one and the batter is also a thick one. Also traditionally the pound cake is baked it a loaf pan or a bundt pan and when baked in a loaf pan, it cracks right on top!

I baked this cake for one of my cousin's birthday and this was well received by everyone. Although it's dense, the taste is awesome and the chocolate chips add to the crunch and taste of the cake. What everybody loved about this cake is the beautiful brown crust it forms, simply delicious! 

CHOCOLATE CHIP POUND CAKE
Preparation time 10 mins | Baking time 50-60 mins | Makes - 1 loaf
Recipe source - here

Ingredients

• All purpose flour (maida) - 2 cups (240 gms)
• Baking powder - 1 tsp
• Butter - 225 gms / 1 cup / 2 sticks
• Granulated sugar - 1 cup (200 gms)
• Eggs - 4 large
• Vanilla extract - 2 tsp
• Salt - 3/4 tsp
• Chocolate Chips - 2/3 cup (I used 1 cup)

Watch the video

Method

1. Pre heat the oven to 180 C/350 F. Grease and line a 9*5*3 loaf pan. Dust the chocolate chips with a tbsp of flour and set aside.

2. In a bowl, beat the butter until it's light, then add the sugar and beat again.

3. Add the eggs one at a time, along with vanilla and beat again. Scrape the bowl after each addition.

4. Sift in the flour, baking powder and salt. Or pre sift and add. Add little by little and fold gently. The batter will be very thick, that's how pound cake batter's are.

5. Add the chocolate chips and fold again gently. Transfer the batter to the loaf pan and bake for 50 - 60 minutes.

6. The cake is done when a tooth pick or skewer comes out clean. Cool in the pan for 15 minutes and then remove to a cooling rack.

Notes

1. Keep an eye on the baking time. If you let the cake bake longer, then the cake will become dry.

2. Do not use a smaller loaf pan than 9*5*3. The batter will overflow if you use a smaller pan. Or use any other suitable round or square or bundt pan.

Until next time,

Beulah

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