Friday 23 January 2015

Double Chocolate Pound Cake with Peanut Butter Glaze

Double Chocolate Pound Cake with Peanut Butter Glaze
Apart from our favourite chiffon cakes, pound cake is another choice which often appears on our baking list. Although most pound cake recipes called for an equal amount of butter, sugar and flour in “1 : 1 : 1” ratio, this recipe is slightly different because more butter is being used than usual.

(with peanut butter glaze)

Double Chocolate Pound Cake
Overall this chocolate pound cake is moist and full of chocolate taste on it own but you can still dust it with icing sugar or pour over some peanut butter glaze to boost up the taste and appearance.  By the way, we love the savory taste of the glaze which blends well with the chocolate and it is definitely a good pick for coffee break.

(Yield: 2 Small Loaf | Preparation: 10 minutes | Baking: 50 minutes)

  • 145g All-purpose Plain Flour
  • 60g Unsweetened Cocoa Powder
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Sea Salt
  • 225g Unsalted Butter, soften
  • 200g Caster Sugar
  • 1/2 Teaspoon Vanilla Extract
  • 5 (55g each) Eggs
  • 50g 70% Dark Chocolate (optional)

  • Glaze:
  • 1/2 Cup Icing Sugar
  • 1/4 Cup Peanut Butter
  • 5-6 Tablespoons Fresh Milk

1. Preheat oven to 175°C / 347°F. Grease and flour two small loaf pan (3  x 6" each).

2. Add butter into the mixing bowl of MaxxiMUM (MUMXL40G) stand mixer fitted with a paddle attachment.

3. Beat butter on low heat on Setting 2 for 1 minute before adding sugar in a steady stream at the side of the bowl.

4. Increase the mixer speed to Setting 5 and beat for 6-7 minutes until pale and creamy. Reduce speed to low and add in vanilla extract.

5. Next add one egg at a time and beat on medium speed till well mix.

6. Lower speed to Setting 2 and gradually spoon in sifted flour mixture (flour, cocoa powder and baking powder, salt) in a few batches until just incorporate.

7. Lastly using a spatula, stir in chocolate (break into bite size pieces) if using then divide batter into greased tins, smooth top and bake in preheated oven (2nd rack from the bottom) for about 50 minutes or until a skewer inserted in the center and comes out clean.

8. Cool cake in the pan on the cooling rack for 15 minutes before removing it to cool completely on rack.

Ingredients for Peanut Butter Glaze

9. Peanut Butter Glaze: sift icing sugar into a mixing bowl; stir in peanut butter and 2 tablespoons of milk to form a thick mixture. Keep stirring in with 1/2 tablespoon of milk at a time until mixture reaches your desire consistency.

10. Drizzle glaze over cooled cake and wait for at least 15 minutes for it to set before serving.

* Leftover cake can be freeze up to a month in the freezer by wrapping individual slice in clingwrap then place inside freezerware to retain it's freshness. To consume; remove cake from freezer and thaw to room temperature (this make it a good tea-snack to bring along for school or work).

巧克力磅蛋糕 - Double Chocolate Pound Cake
磅蛋糕 (Pound Cake) 又称做奶油蛋糕是一种常见的蛋糕。据说磅蛋糕的来源是用相同的份量(皆一磅)做出浓郁口味的奶油蛋糕。这个蛋糕的做法其实比海绵蛋糕容易,只须按照順序一樣一樣的將材料加入攪拌均勻即可。而且现在的磅蛋糕口味多样化再也不只是从前的普通奶油口味。


材料:(两个3 x 6" 烘盘)
50克 70%黑巧克力


1. 先将烤箱预热到175摄氏度并在两个 3"× 6"长方形烘盘四周刷上油后扑好烘焙纸,备用。

2. 将微软的牛油放进 MaxxiMUM (MUMXL40G)的搅拌碗里,安装好打蛋器并把速度设置在2然后搅拌1分钟。



5. 把速度调置在2然后分3-4次将过筛后的粉类拉(面粉,可可粉,发粉 和盐)加入并混匀才关搅拌器。

6. 跟着用翻拌的方式轻轻拌入巧克力块后才把面糊倒入准备好的烘盘。

7. 抹平面糊表面之后,放入预热的烤箱烤大约50分钟

8. 取出后蛋糕先等10分钟才从烤盘转到冷却架降温。 备用。

9. 花生酱糖霜:把糖粉过筛到碗中;拌入花生酱和2汤匙牛奶然后搅拌均匀。接着再分次慢慢拌入其余的牛奶(每次1/2汤匙)继续搅拌到您要的浓稠度。


Lastly if  you do try out this cake please drop me your feedback too. And remember for a good quality of pound cake, getting a good quality of butter as well as cocoa powder (i used Valrhona Dutch processed cocoa powder) is essential for this recipe.

1 comment:

  1. Hi Ellena

    Thank you for sharing the recipe.

    I intend to half the recipe and wish to add in 2 mashed bananas into the chocolate pound cake, how should I go about it?

    Please advise.
    Thank you.


Dear All,

Thanks for leaving down your comments. I do value each and every of your suggestion(s) or comment(s) so if you are signing off as Anonymous, please kindly leave your Name so that I could address you. Thanks

Lastly, please DO NOT SPAM as Spam comments will be deleted immediately.

Ellena (Cuisine Paradise)