recipe

Soft, Delicious and Quick Chocolate Bar Pound Cake

Name: Soft, Delicious and Quick Chocolate Bar Pound Cake
Total time: 45 min
Yield: 8-10
Ingredients: eggs, 3; Condensed milk, 380g; vanilla extract, 1/2 tsp; flour, 250g (2 cups); butter, 100g; dark chocolate bars, 2

Total time: 45 mins.

Difficulty: Low

Serves: 8-10

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By Jennifer Philipp

If you would like to spruce up traditional pound cake, you will love this chocolate bar pound cake. It involves layering pound cake batter into a loaf pan with chocolate bars which then melts into a wonderful chocolate layer. Served with coffee or tea, this cake makes a wonderful dessert to have as an afternoon snack or after a special dinner.

To make the chocolate bar pound cake, you begin by beating eggs with condensed milk, vanilla, butter, and flour to make a creamy batter. Then, it gets layered with chocolate bars so that there is a chocolate layer in the middle and a layer of chocolate on top. After being baked in the oven, the chocolate then becomes melted and oozy, which is wonderful against the fluffy cake.

What is a Chocolate Bar Pound Cake?

Chocolate bar pound cake is a pound cake that is layered with dark chocolate bars. Pound cake is a cake with English origins that typically contains a pound each of flour, butter, eggs, and sugar. This version is a little different as it uses sweetened condensed milk instead, which adds sweetness to the cake without the need to add granulated sugar.

Pro Tips

If you don’t have hand beaters, you could mix the cake batter with a stand mixer instead.
Sift the dry ingredients into the wet ingredients so that you don’t get any lumps.
You will know your cake has finished baking when it has risen and is light golden on top. Additionally, if you insert a skewer into its center, it should come out clean.
If you don’t love dark chocolate, you could replace it with milk chocolate or semi-sweet chocolate instead.

Frequently Asked Questions

What are Some Common Mistakes to Avoid When Making Pound Cake?

One of the most significant mistakes that people make when making pound cake is not measuring their ingredients correctly. The best method is to weigh your ingredients on a kitchen scale for the most accuracy. Another mistake that people make is baking the cake for too long; when it is done, it should spring back when pressed in its centre with your finger. Additionally, when tested with a skewer, the skewer should come out clean or with just a few dry crumbs or melted chocolate on it.

What is the Secret to a Good Pound Cake?

The secret to a good pound cake is getting the batter nice and smooth, and lump-free by taking care in each and every step. For example, when you beat the eggs with the condensed milk, use hand beaters to help break up the yolks from the whites so that they incorporate with the milk into a homogenous mixture. Additionally, you should sift the flour mixture into the wet mixture which will remove any pre-existing lumps in the flour.

What is the Best Flour to Use for Pound Cake?

This recipe calls for standard all-purpose flour although some recipes will use cake flour instead.

How to Store Chocolate Bar Pound Cake

Leftover chocolate bar pound cake can be tightly covered and stored at room temperature. If it is well covered, it should stay fresh for up to 3 to 4 days. You can then warm up slices of the cake if you would like the chocolate to have a gooey and melted texture.