Double Chocolate Pound Cake
Servings: 12
Calories: 466kcal
Ingredients
- 1 ¼ cup all purpose flour
- ⅔ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup superfine sugar (granulated is fine)
- ½ cup light brown sugar
- 2 eggs, room temperature
- ⅔ cup Almond Breeze unsweetened almond milk
- 1 ½ teaspoon pure vanilla extract
- ¾ cup bittersweet chocolate chips
orange-vanilla glaze
- zest and juice of 1 small orange
- ¼ cup Almond Breeze unsweetened almond milk
- ½ teaspoon pure vanilla extract
- 2 ½ to 3 cups sifted powdered sugar
Instructions
- Preheat oven to 325˚F.
- Place flour, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl and whisk together. Set aside.
- In another mixing bowl cream together butter and sugars until light and fluffy. Add eggs one at a time, scraping down the sides of the bowl after each addition. Stir in milk and vanilla until just combined.
- Pour dry mixture into wet mixture and stir together until fully combined. Fold in chocolate chips and pour batter into a well greased 9”x5” loaf pan.
- Bake pound cake for 1 hour 30 minutes to 1 hour 45 minutes or until a toothpick comes out clean when inserted into the center of the pound cake.
- Remove from the oven and allow the loaf to cool completely before removing from the loaf pan.
- For the glaze: In a small bowl, whisk together orange juice, milk and vanilla. Begin whisking in powdered sugar, 1/2 cup at a time, until all the sugar has been used and the glaze is thick and smooth. Fold in the zest until just combined.
- Pour the glaze over the pound cake and let it sit for about 20 minutes, to allow the glaze to harden. Slice and serve.
Notes
- Makes 1 (9 inch) loaf
Nutrition
Calories: 466kcal | Carbohydrates: 70g | Protein: 4g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 68mg | Sodium: 205mg | Potassium: 185mg | Fiber: 2g | Sugar: 54g | Vitamin A: 512IU | Calcium: 86mg | Iron: 2mg