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Chocolate pound cake

  • 2:20 Prep
  • 0:42 Cook
  • 12 Servings


  • 2 tablespoons NESTLÉ BAKERS' CHOICE Cocoa
  • 1 1/2 cups caster sugar
  • 150g butter, chopped
  • 1/2 teaspoon bicarbonate of soda, sifted
  • 1 1/2 cups self-raising flour
  • 2 eggs

Chocolate frosting

  • 50g butter, chopped
  • 1/4 cup caster sugar
  • 3/4 cup icing sugar mixture
  • 1/4 cup cocoa powder


  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 17.5cm x 27cm (base) slice pan. Line base and sides with baking paper, allowing 3cm overhang at long ends.
  • 2
    Combine sugar, butter, bicarbonate of soda, cocoa and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes until sugar dissolves. Bring to the boil. Reduce heat to medium. Simmer for 2 minutes or until mixture doubles. Transfer to a large bowl. Cool for 15 minutes.
  • 3
    Add flour and eggs. Using an electric mixer, beat mixture until pale and smooth. Pour mixture into prepared pan.
  • 4
    Bake for 35 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn, top side up, onto a wire rack to cool completely.
  • 5
    Make frosting: Place butter, caster sugar and 2 tablespoons cold water in a saucepan over medium-high heat. Bring to the boil. Remove from heat. Sift icing sugar and cocoa into a bowl. Gradually add butter mixture. Stir to combine. Cover. Refrigerate for 30 minutes or until frosting thickens. Beat with a wooden spoon until spreadable. Spread cake with frosting. Serve.

Source: taste.com.au


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