Sophisticated Chocolate Pound Cake Made With Pancake Mix
- 130 grams Pancake mix
- 25 grams Cocoa powder (unsweetened)
- 1 bar Milk chocolate
- 2 Eggs (L)
- 50 grams Sugar
- 60 grams Margarine
- 3 tbsp Milk
- 1 tsp Instant coffee
- 1 tbsp Boiling water
- 45 grams Rum raisins (drain well)
- Bring the margarine, eggs, and milk to room temperature.
- Sift together the dry ingredients and set aside.
- Dissolve the instant coffee into the boiling water and cool it down.
- Coarsely chop the chocolate with a knife.
- Line the pound cake mold with parchment paper.
- When the above preparations are all completed, preheat the oven to 180C.
- Use a whisk to cream together the softened margarine and granulated sugar until light and fluffy.
- Pour egg, milk and coffee and mix well.
- Add one egg at a time and mix well each time.
- It will look like this after the ingredients from Step 6 are all combined.
- It's OK if it looks different from the photo.
- Use a rubber spatula to fold the dry ingredients into the batter.
- Mix the batter just until incorporated.
- Add the Step 3 chocolate and rum raisins.
- Mix it quickly and evenly.
- Pour batter into the prepared mold from Step 4.
- Lightly tap the mold onto the counter a few times to let the trapped air come out.
- Bake it in the preheated oven for 35 minutes.
- If the top gets too hot and is about to scorch, cover it with aluminum foil.
- If a skewer inserted into the middle comes out clean, it's done baking!
- Remove from the oven and cool on a rack.
- It will taste even better if you leave it for half a day or overnight.
- Keep it cool in the refrigerator during warm weather.
- I used Ghana Milk Chocolate this time.
pancake mix, cocoa, milk chocolate, eggs, sugar, margarine, milk, coffee, boiling water, raisins
Taken from cookpad.com/us/recipes/171176-sophisticated-chocolate-pound-cake-made-with-pancake-mix (may not work)