Dark Chocolate Chip Cake ~ 黑巧克力蛋糕

 

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

1. Prepare and line a 8.5 x 4.5 inch loaf pan, set aside.
2. Pour milk and vinegar into a measuring cup to get 180 ml buttermilk, give it a stir and keep refrigerated.
3. Sift the plain flour, baking powder and salt, set aside.
4. Break up the dark chocolate into bits.
5. 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.
6. Add in the eggs one @ a time, mix well.  
7. Sift in the flour again, alternating with the buttermilk.  Start with flour and end with flour.  Add in the vanilla.
8. Fold in the dark chocolate bits, but do not overmix.
9. Pour the batter into the prepared loaf pan.  Smooth the top. 
10. 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.
11. Add in the eggs, one @ a time, beat well.  Add in the vanilla.