CHOCOLATE POUND CAKE

Ingredients:

1-1/4	cups (208 g)	PRINCESS CAKE FLOUR
1/3	cup (28 g)	cocoa powder
1/2	tsp (2.5 g)	iodized fine salt
1/2	tsp (2.4 g)	baking soda
1-1/2	cups (326 g)	chopped dark chocolate
1	tsp (0.9 g)	instant coffee
1/2	cup (120 g)	boiling water
1	tsp (4.3 g)	vanilla extract
1	bar (225 g)	MAGNOLIA GOLD BUTTER SALTED, melted
2	tbsp (28 g)	cooking oil
1	cup (200 g)	brown sugar
2	pc (100 g)	MAGNOLIA BROWN EGGS

Procedure:

1. Preheat oven to 350o F. Meanwhile, grease and line with wax or baking paper an 8x4x2-inch loaf pan. Set aside.

2. In a bowl, combine flour, cocoa, salt and baking soda. Blend well and set aside.

3. In another bowl, combine half of dark chocolate and instant coffee. Add hot water, and then stir in chocolate-coffee until chocolate has melted. Add vanilla, melted butter, cooking oil, sugar and eggs. Mix until smooth in consistency.

4. Fold in half of chocolate chips, and then pour into prepared pan.

5. Bake for 45 minutes or until toothpick inserted in the center comes out clean. Cool on rack before removing from pan.

Makes 12 servings.

(Yield: 1 loaf pan (12 slices)/1 slice per serving

Tip/s:

Pound cake can be baked ahead and will keep in the freezer for 1 month.
For a moist cake, brush with simple syrup (1:1 water and sugar) while warm, wrap and chill until use.
If adding nuts, add roasted nuts and not raw nuts.
If adding dried fruits, hydrate first in cold water for 2 hours

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CHOCOLATE POUND CAKE

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