Chocolate Cream Pound Cake

1. 1

   Preheat oven to 175 C (350 F).

2. 2

   Grease an 8 x 4 inch loaf pan and dust with powdered sugar, shaking off excess.

3. 3

   Whip the cream until stiff; beat in eggs and vanilla.

4. 4

   Sift together the remaining ingredients and add to the cream mixture.

5. 5

   Stir to combine (the batter is quite stiff and sticky).

6. 6

   Spoon batter into the prepared pan and bake in the preheated oven for 45-55 minutes, or until the cake just begins to pull from the edges of the pan.

7. 7

   Cool the cake in the pan for 10 minutes before turning out on rack.

8. 8

   The cake will keep in the fridge for up to a week (if you can resist eating it, that is!) wrapped air-tightly in plastic wrap and foil.

* Per serving · 4 servings · Values may vary.

No additional tips available.