This dark chocolate chip pound cake is soft and spongy with a tender texture. As I used 70% cocoa Lindt dark chocolate, the cake is not too sweet and the slight bitterness of the dark chocolate complements well with the sweetness of the cake. This cake has a combination of butter, oil and buttermilk hence it gives a better crumb and not heavy. The oil keeps it moist and fluffy. Enjoy it with a cup of hot coffee or tea.
Dark Chocolate Chip Cake 黑巧克力蛋糕
Ingredients
- 210 gm plain flour
- 1.1/2 tsp baking powder
- 55 gm unsalted butter
- 1/4 cup or 60 ml vegetable oil
- 130 gm caster sugar
- 2 'L' eggs
- 1 tsp vanilla
- 180 ml buttermilk
- 100 gm dark chocolate or semi-sweet chocolate buttons
- 1/4 Tbsp vinegar to make buttermilk
- Pinch of salt
Method
- Prepare and line a 8.5 x 4.5 inch loaf pan, set aside.
- Pour milk and vinegar into a measuring cup to get 180 ml buttermilk, give it a stir and keep refrigerated.
- Sift the plain flour, baking powder and salt, set aside.
- Break up the dark chocolate into bits.
- In a mixing bowl, cream the butter, oil and sugar on medium speed till light and creamy. Scrape down the sides of the bowl, occasionally.
- Add in the eggs one @ a time, mix well.
- Sift in the flour again, alternating with the buttermilk. Start with flour and end with flour. Add in the vanilla.
- Fold in the dark chocolate bits, but do not overmix.
- Pour the batter into the prepared loaf pan. Smooth the top.
- Bake in a preheated oven @ 180 deg.C for about 40 to 45 mins. till golden brown. Test with a skewer till it comes out clean. Remove from the oven and let cool in the pan for about 10 mins. before umoulding and letting it cool completely on a wire rack.
- Add in the eggs, one @ a time, beat well. Add in the vanilla.
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