• The best ever chocolate pound cake

Hello! Chocolate Pound Cake Anyone?

Yes, you heard right – the world’s BEST chocolate pound cake is here people, only this time, it’s been pimped!
Now, firstly I must be honest, this didn’t work out exactly how I thought it would – I now know that if a recipe says to use a certain width parchment paper to drizzle melted chocolate on and pop in the fridge then one should use the correct size and not “makeshift” it up with two pieces of reusable baking parchment clipped together or you will end up with a wobbly lopsided cake! Did you know that already? Why didn’t you tell me then?!

Ok, I forgive you – let me take you back to the beginning… …You see, it’s been an eventful week – I just passed my medical school finals against all the odds due to my poor dad being taken to hospital 6 weeks ago seriously ill. He’s still very ill but he’s still here and that’s all I need right now.

Second, this is my first ever blog post on my very own, brand spanking new blog! So I knew I had to celebrate and I also knew I had to do it with a fabulous cake in an extra fabulous way. And of course, I had to reach out to my friend Sam (aka The Muffin Mistress and fantastic recipe finder extraordinaire!) for the raw material – Marlene Matar’s Best Ever Chocolate Pound Cake. If you have a similar happy occasion to celebrate (like, it’s Tuesday and you need something to get you through the week!) then this is what you’ll need:

I also had a quick trip to Costco this weekend and whilst browsing the cake books I came across a cake decorated *just* (in the loose and fast sense of the word) as I’ve done here and I just knew I had to give it a go.  So recipe – check; decoration – check. How to make it EXTRA special? Make it chocolate MINT flavoured, through and through!

Oh yeah baby – this is like an After Eight Mint in cake form droooool! Now, as I just can’t help myself when it comes to recipe fiddling, I made a couple of changes to with Sam’s version of the recipe – I used less butter, Greek instead of natural yogurt and changed the sugars for half soft brown and half dark brown muscavado sugar along with some peppermint extract in this case.

Now, just a word about why this is the best ever cake of it’s kind – it’s deep, it’s dark, it’s delicious. It uses an almost illegal amount of cocoa to achieve this. Oh, and espresso powder. It brings out the chocolate in a rather spectacular way. Its crumb is super soft and tender from all that rich tangy yogurt and it only improves as the cake ages – I once had it a week and it was better every day I had it.  I would recommend waiting at least a day before carving out a slab if you can bare it.  The addition of the brown sugars also gives it the depth and dampness of a homemade gingerbread.  Normally, this is a “plain” cake i.e. without frosting or other adornment but I’m here for indulgent over the top madness, so… …I filled and frosted it with my other good friend Cucina’s Extremely Naughty Fudge Frosting (which will so be making future appearances watch this space!). Then once the cake was suitably covered in fudge (drool!) I got out the aforementioned reusable baking parchment and drizzle-drizzle-drizzled equal quantities of melted dark choc and white choc with added mint extract in a zigzag manner then left for 5 HOURS (it’s totally roasting here today) to set – it was too long to fit in my dinky fridge lol!

Let me just take a moment here to introduce you to someone very special in my life before I finally finish this post.  This is Broo the Baker monkey and he’s my little buddy, especially when I’m baking cakes.

And that is really it – I rolled the just soft, striped chocolate collar around the frosted cake which was topped with chocolate buttons and left it in the fridge for an hour to set. There you have it folks, the very first bake of my brand new blog. They say nothing succeeds like excess… ;)

The Best Ever Chocolate Pound Cake
Servings: 10
: 585 kcal
Author: Just Jo
Ingredients
  • 2 cups plain flour
  • 1 cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1/2 tsp salt
  • 300 g soft butter
  • cups dark brown sugar
  • cups soft light brown sugar
  • 2 tsp vanilla extract
  • 1 tbsp espresso powder dissolved in 1 tbsp boiling water
  • 5 large eggs
  • cups greek yogurt
Instructions
  1. Cream the butter and sugars for about 10 minutes until the sugar has dissolved and it has become super Iight and much paler in colour.
  2. Sift your flour, cocoa, raising agents and salt together twice – believe me, this does make a HUGE difference to the lightness of the cake.
  3. Now stop the mixer and crack in one egg with a third of the flour mix – beat in gently stopping before all the flour has been incorporated.
  4. Repeat with two eggs and a second third of the flour.
  5. Then finally add the last two eggs and the flour.
  6. Lightly whisk the yogurt and vanilla to slacken the yogurt and gently mix this into the batter as the last flecks of flour from the final addition become incorporated.
  7. Now pour your batter gently into greased and/or lined tins (obviously you can’t line a Bundt pan so just rub with butter or spray with oil and dust liberally with extra cocoa first).
  8. Bake in a preheated oven at 170°C until well risen and springs back to the touch – about 1 hour for a Bundt and about 25 minutes for a batch of cupcakes.
Recipe Notes

Note – this makes one very large bundt (12 cup capacity), two deep 8 inch round cakes (don’t use sandwich tins), 24 good sized cupcakes or three loaf cakes so far in my experience! If you use a different tin, leave a comment to leave me know how you get on.

Adapted from a recipe by Marlene Matar

Nutrition Facts
The Best Ever Chocolate Pound Cake
Amount Per Serving
Calories 585 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 16g 80%
Cholesterol 147mg 49%
Sodium 452mg 19%
Potassium 371mg 11%
Total Carbohydrates 79g 26%
Dietary Fiber 3g 12%
Sugars 54g
Protein 9g 18%
Vitamin A 17.4%
Calcium 12.9%
Iron 17.7%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links, meaning I will earn a little commission if you chose to buy items I’ve advertised, helping me to bring you all these recipes for free!

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25 Comments

  1. Nicola 12/07/2011 at 23:11 - Reply

    Oh my word Jo, that cake looks and sounds amazing!! I wrote the recipe down ages ago but I haven’t made it yet..I think I need to soon! Great first post – I love your writing style! Looking forward to reading your future posts :-)

    • jobakes 13/07/2011 at 00:05 - Reply

      Thanks Nic! I’m so excited to finally get started! Just think of all the Dorie recipes I now have a “reason” to bake ;)

  2. Carrie 12/07/2011 at 23:11 - Reply

    AbSOLUTELY FABULOUS WAY TO ENTER the cyber food world! What a cake! What a pimped up version!! Gorgeous, congratulations and more please!! lots and lots more!!!

    • jobakes 13/07/2011 at 00:07 - Reply

      Thank you Mrs Patterned Plate (love it by the way!;)!) I am the queen of pastry pimping ;)

  3. eatlittlebird 12/07/2011 at 23:23 - Reply

    Wonderful first post, Jo!!! And what a lovely coincidence that we both used Marlene Matar’s chocolate pound cake for our first posts!! I love the sound of an after-dinner mint in cake form too! A stunning cake and a stunning blog :-) And congratulations too for passing your exams – what a major relief that must be so enjoy the celebrations!!

    • jobakes 13/07/2011 at 00:10 - Reply

      Creme! Hiya hunny! I totally didn’t realise until I posted that this was your debut cake too, I’m sorry – a total accident! Now I’ve unveiled the site I can comment on yours without fear of letting my blog name outta the bag hahaha :D

      • eatlittlebird 13/07/2011 at 00:13 - Reply

        No need to apologise at all!! SamIam will be thrilled! I look forward to seeing more posts!

  4. Sarah Kerr 12/07/2011 at 23:28 - Reply

    Awesomely amazing

  5. jennifer doyle flynn 12/07/2011 at 23:50 - Reply

    Excellent,well done!!

  6. Cucina Italiana 13/07/2011 at 06:55 - Reply

    Oh my God Jo, what an amazing way to fire up your new venture and what a stunning cake!

    As a total coincidence, I happened to be chatting with a friend last night and mentioned I have the urge to bake today, she happened to be filling her face with this cake at the time and was making me drool with her comments, so I am totally going to make this cake yet again later this morning!

    I love how you have pimped it and the idea of turning it into a mint choc cake is fantastic.

    Congratulations on a brilliant opener – long may it continue!

    Claudine (aka Cucina)

    • jobakes 13/07/2011 at 07:29 - Reply

      Yay world – this is Cucina of the Fudge Frosting Fame! She is an amazing baker and soooo could do this cake justice ;). Thank you hunny – I can’t wait to see how your cake turns out too :) xxx

  7. At Anna's kitchen table 13/07/2011 at 10:40 - Reply

    Yay!! Your blog’s arrived. Well done!
    And what a great first post. I sooooo need a slice of that cake.
    I’ll put you on my google reader so I can keep up to date!

  8. Fantastic Jo, I was really looking forward to this blog and you have not dissappointed! Cant wait to see more!!

    • jobakes 13/07/2011 at 13:25 - Reply

      Yay Mo! You found me! Glad you like :D

  9. Simon Ashley 13/07/2011 at 13:01 - Reply

    Jodie regularlt visits us in work and brings us cakes. It brightens up our day and boy are they scumptious. Si xxxx

    • jobakes 13/07/2011 at 13:27 - Reply

      Hey Si! You’ll be getting half of this cake tomorrow ;D

      • Teresa Lam-chops 13/07/2011 at 18:42 - Reply

        Si, u are very lucky!

  10. Markella 13/07/2011 at 14:13 - Reply

    Beautifully written. I caould almost “hear” you chatting away as I read it. Lovely. Congratus and looking forward to many many more posts.

    Oh by the way – can you post liks to the recipes? I don’t think I’ve made this cake before and now I am just going to have to!!!

  11. Lorna Buffey 13/07/2011 at 19:16 - Reply

    jo the cake was worth waiting to see and the blog was great,good to see your perky self on here lots of love lorna xx

    • jobakes 14/07/2011 at 06:54 - Reply

      Aw Lorna you were very patient with me waiting for this! Me, Julia and Neil had big fat slices and it was absolutely divine – such fantastic recipes for cake and frosting with only the addition of mint on my part. Might have to have a piece for breakfast now ;)

  12. […] form of it, I like to think . It is none other than the Best Ever Chocolate Pound Cake of my very first blog post, only this time, I’m actually going to give you the recipe (why did I just take a tiny photo […]

  13. […] it baked in a beautiful shaped tin, Meenakshi of Masala Art followed suit with added almonds, Jodie made it with dark sugars and it has appeared in gothic Nordicware tins, square tins, muffin tins, loaf tins and long slabs […]

  14. akshata 27/01/2014 at 09:58 - Reply

    New to your blog..
    Keep up the good work.. will go through the whole blog

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