If you want an elegant dessert, this Chocolate Pound Cake is an absolute masterpiece. This beginner-friendly recipe without requiring yeast fermentation. Additionally, we reduced the sugar content to 80 grams to highlight rich cocoa notes. As a result, every slice offers a balanced sweetness with vibrant citrus peel. In fact, this fruit-filled cake makes a magnificent centerpiece for holiday gatherings and special gifts.
Chocolate Pound Cake Recipe
Course: DessertCuisine: WesternDifficulty: IntermediateServings
6
servingsPrep time
30
minutesCooking time
40
minutesCalories
280
kcalIngredients
- For the Pound Cake Batter:
Unsalted Butter: 85g (softened at room temperature)
Fine Granulated Sugar: 80g
Whole Eggs: 70g (approx. 1.5 medium eggs, at room temperature)
Cake Flour: 80g
Pure Cocoa Powder: 18g
Baking Powder: 3g
Mixed Dried Fruits: 60g (finely chopped)
Candied Orange Peel: 35g (finely chopped)
- For the Chocolate Coating & Garnish:
Sweet Couverture Chocolate: 100g
Sesame Oil (or neutral vegetable oil): 5g (approx. 1 tsp)
Mixed Nuts (Pistachios, Walnuts, Almonds): Whole/chopped, toasted (as needed)
Optional Finishers: Pink peppercorns, edible gold leaf, extra dried fruits
Directions
- Preparations
- Sift the cake flour, cocoa powder, and baking powder together twice into a bowl. Reserve 1 tablespoon of this flour mixture in a small cup. Ensure the butter and eggs are completely at room temperature. Coat the interior of your 14cm Gugelhupf mold with a thin layer of softened butter (extra) and cooking spray. Preheat your oven to 160°C (320°F).
- Creaming the Batter
- Place softened butter in a bowl and beat with a hand mixer until smooth and creamy.
Add the 80g of granulated sugar and whip on high speed until the mixture becomes pale, light, and fluffy. Add the beaten eggs a little at a time in 3 separate additions, whipping thoroughly after each addition to prevent the fat from separating. - Folding & Assembly
- dd the majority of the sifted flour mixture. Use a rubber spatula to fold gently using a cutting motion until the batter turns glossy. Toss the chopped mixed fruits and orange peel with the reserved 1 tablespoon of flour until coated. Fold the fruit mixture into the main batter until evenly distributed. Spoon the batter into your prepared Gugelhupf mold, smoothing the top surface evenly.
- Baking & Glazing
- Bake in the preheated oven at 160°C (320°F) for 40 minutes. (Optionally brush with simple sugar syrup right out of the oven for extra moisture). Unmold the cake onto a wire rack and let it cool completely. Melt the couverture chocolate over a hot water bath (double boiler), then stir in the 5g of neutral oil until smooth and glossy. Pour the chocolate glaze over the cooled cake. Before the chocolate sets, decorate the top with toasted nuts, pink peppercorns, and edible gold leaf. Allow to set before serving.
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