Chocolate Layer Pound Cake

    35 minutes

    Lots of chocolaty flavours in one cake recipe. One half is straight chocolate chip, the other half is chocolate and chocolate chip.


    Victoria, Australia
    2 people made this

    Serves: 12 

    • Cake
    • 175g margarine or butter
    • 175g white caster sugar
    • 3 medium eggs
    • 140g self raising flour
    • 35g cocoa powder, sifted
    • 1/2 teaspoon baking powder
    • 2 handfuls of any choc chips
    • Icing
    • 220g soft butter
    • 450g icing sugar
    • cocoa powder, to taste
    • extra chocolate, to serve

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cake: Preheat oven to 180 degrees C. Grease two 20cm square cake tins with butter and lightly coat the inside with a bit of flour to prevent the cake sticking.
    2. Beat together the margarine and the caster sugar until fluffy, then combine the eggs. Add the flour, cocoa and baking powder then mix well.
    3. Spread half of the mixture into one of the tins. To the remaining cake mixture stir in the chocolate chips.
    4. Put the chocolate chip cake mix into the other tin then put them both in the oven. Check them after 20 minutes.
    5. When the cakes are cooked, let them rest for a while and loosen them on to a cooling rack and cool until they are completely cold.
    6. Icing: Beat the ingredients for the icing together to form an icing which is quite stiff but will spread onto the cake easily.
    7. To Arrange: When cool, spread some icing on top of the cake which you want on the bottom and put the other on top. Spread the icing around the sides first to avoid getting into a complete mess, then do the top. Curl or grate some chocolate over the top.
    8. Curl or grate some chocolate over the top.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)