cakepia recipe japanese      
Chocolate Pound Cake  

Moist, light and not-too-sweet chocolate pound cake. Add a little more cocoa powder if you like a richer flavor. If you want to make it less sweet, use 70g of sugar instead of 80g.
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●Preparation Tip

Photo #1

Photo #2

Photo #3

Photo #4
Allow butter to soften at room temperature. Combine the butter and sugar in a bowl and cream together.

Mix in eggs, one at a time.

Melt chocolate over low heat or by double boiling. Combine the melted chocolate with the egg mixture. (Photo #1)

Add “hot cake” mix (pancake mix) and cocoa powder. Blend. (Photo #2)

Transfer the batter into a square pan, up to 4/5 full. (Photo #3)

Bake in a preheated toaster oven at 160 °C (320 °F) for about 15 to 20 minutes until brown. If the surface is brown but the center is still not done, cover with foil and continue baking. (Photo #4)

After cooling, cut into 1.5cm X 7cm bars.

Servings per Recipe Calories per Serving Ready In
three 12cm X 15cm pans  347kcal 45 minutes
butter 100g 
sugar 80g 
whole eggs 150g 
chocolate 80g 
“hot cake” mix (pancake mix) 90g 
cocoa powder 10g 
- Melt chocolate.
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