Zutaten für Chocolate Cream Pound Cake
- Whipping Cream
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- Sugar
- Cocoa Powder
- 1 teaspoon baking powder
- ½ teaspoon salt
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Zubereitung von Chocolate Cream Pound Cake
- Preheat oven to 175°C (350°F).
- Grease and flour an 8 x 4 inch loaf pan. Dust with powdered sugar, tapping out the excess.
- In a large bowl, whip 1 cup heavy cream until stiff peaks form.
- Beat in 2 large eggs and 1 teaspoon vanilla extract.
- In a separate bowl, sift together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ cups granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, dust generously with powdered sugar. Store airtight in the refrigerator for up to a week.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
101g
Fat
37g
Carbs
15g
