Ingrédients pour Chocolate Chip Pound Cake
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Comment préparer Chocolate Chip Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a small saucepan, whisk together ½ cup sugar and ¼ cup unsweetened cocoa powder.
- Stir in ½ cup water.
- Simmer over medium-low heat, stirring constantly, until smooth and glossy (about 3 minutes). Remove from heat and let cool completely.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter or margarine until light and fluffy.
- Beat in 1 ¾ cups granulated sugar and 4 large eggs, one at a time, until well combined.
- Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in 1 ½ cups chocolate chips.
- Pour one-third of the batter into the prepared loaf pan.
- In a medium bowl, combine the remaining one-third of the batter with the cooled cocoa mixture and ½ teaspoon baking soda. Mix until just combined.
- Spoon the cocoa batter over the batter in the pan.
- Top with the remaining batter.
- Bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
82 g
Sugar
1293g
Fat
403g
Carbs
162g
