Ingredients:
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Butter – 226 gr. (room temperature)
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Sugar – 500 gr.
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Vanilla Extract – 2 teaspoons
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5 eggs (room temperature)
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Cocoa – 88 gr.
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Flower – 280 gr.
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Baking Powder – 1 teaspoon
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Salt – half a teaspoon
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Sour Cream – 227 gr.
For. the glaze
– Powdered Sugar – 125 gr.
– Cocoa – 2 tablespoons (sifted)
– Milk or Coffee – 1-2 tablespoons (we used milk)
– Pecan Nuts – 100 gr.
Instructions for chocolate pound cake recipe :
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Preheat the oven at 160 degrees C.
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Oil with some butter and coat with some cocoa 2 long cake tins.
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Use the food processor to mix the butter and the sugar at medium speed until the butter turns light and fluffy (around 2 minutes). Add the vanilla essence and blitz again. Add the eggs, one at a time and mix again after each egg.
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Sift the cocoa, flower, salt and baking powder. Add half of this mix on top of the butter and blitz at small speed until it gets well incorporated. After this, add half of the sour cream and blitz again. Next, add the rest of the flour, cocoa, salt and baking powder mix and blitz again and then add in the rest of the sour cream and blitz one more time. Your dough is ready!
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Divide the dough in half between the 2 baking trays and bake for 40-50 minutes. Use the skewer test to see if the pound cake is cooked through.
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As soon as they are ready, take them out of the oven, let them cool for 10 minutes and then turn them over on a grill to allow them to cool evenly.
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For the glaze
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Mix all the ingredients in a kettle, on low heat, until they melt together and incorporate very well into each other forming a dense glaze. Pour it over the cooled cake and sprinkle the roughly chopped pecans on top of it.
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Preparation time chocolate pound cake recipe : 10 min
Total time: 1h 10 min – 1h 20 min
Note:
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This recipe is one of our favorites and it wasn’t just once that we decided to freeze one of the cakes. If that is what you wish to do, then let them cool down completely and wrap them tightly in plastic wrap and then in aluminum foil and put them in the freezer. It will last for up to 3 months! Thaw inside the fridge overnight.
Tip: In addition you can use walnuts instead of pecans!
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Enjoy! 🙂