Ingredients
Equipment
Method
- Bloom the Cocoa by mixing with Hot Milk. Add Instant Coffee to get a darker tint and to enhance the Chocolate flavor.
- Beat the Butter and Sugar till nicely creamed. Takes around 3minutes on low speed. Add the Eggs one at a time mixing for 30 secs for each egg. Add the vanilla extract.
- Sift the Flour, Baking powder and salt to the wet ingredients. Add Milk.
- Divide the batter. Add the cocoa mix to the remaining batter and beat till just incorporated.
- Transfer the cocoa and vanilla batter to piping bags for easy pouring to the tin. Alternate the batters and Layer them out. I used total 8 layers, 4 layers each of vanilla and chocolate.
- Bake in a Loaf Tin of 9 by 3.5inches at 180C for 60mins. Can be made in a round or square tin as well, baking time may vary.
- Allow to cool completely before demoulding it.
- Serve it warm. I always microwave the slices for a few seconds and they become very soft.
Video
Notes
Tips: Blooming the cocoa with hot milk or water is essential to keep the cocoa from sucking all the moisture from the batter. Adding coffee gives a darker tint and also enhances the cocoa taste.
Cream the butter and Sugar for atleast 3mins on low speed. It helps to give a tender crumb.
Keep watching after 50-55mins of baking time as the top can get burnt if kept even for a few mins longer. Slight cracks at the top is normal for a pound cake.
Do not overmix the batter while adding the dry ingredients.