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The Best Ever Chocolate Pound Cake
Servings: 10
: 585 kcal
Author: Just Jo
  • 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
  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