Featured image of post Indulgent Chocolate Pound Cake: A Heavenly Soft Tea Cake Recipe

Indulgent Chocolate Pound Cake: A Heavenly Soft Tea Cake Recipe

Homemade Chicken Dinner Rolls


Indulge in the divine flavors of this moist and rich Chocolate Pound Soft Tea Cake. This delightful treat combines the goodness of chocolate with the comfort of a pound cake, making it the perfect companion to your afternoon tea or any special occasion. The best part? It’s incredibly easy to whip up! Let’s get started!


¾ cup (170g) of butter, softened A pinch of salt ½ tsp of vanilla essence 1 ¼ tsp of baking powder ¼ tsp of chocolate powder (unsweetened cocoa powder) 2 tbsp of powdered milk 3 eggs, at room temperature 200g powdered sugar 1 cup (120g) of all-purpose flour


Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter and lightly dust it with flour to prevent sticking. Sift the dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, and a pinch of salt. Add the chocolate powder and powdered milk to the sifted mixture, and gently whisk everything together until well combined. Set aside. Cream the butter and sugar: In a separate bowl, add the softened butter and powdered sugar. Use an electric mixer or a hand whisk to cream them together until the mixture is light and fluffy.

Add eggs and vanilla essence: Crack the eggs into the butter-sugar mixture one at a time, beating well after each addition. Stir in the vanilla essence and mix until the ingredients are fully incorporated.

Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients while mixing at low speed. Make sure to scrape down the sides of the bowl to ensure all ingredients are well combined and there are no lumps. Pour the batter: Pour the smooth cake batter into the prepared loaf pan and level the top with a spatula for even baking. Bake the cake: Place the pan in the preheated oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool and serve: Once the cake is baked to perfection, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before serving.

Enjoy your luscious Chocolate Pound Soft Tea Cake with a steaming cup of tea or coffee. This delightful treat will surely win the hearts of your family and guests alike! Happy baking!

To calculate the approximate number of calories in the Chocolate Pound Soft Tea Cake, we need to consider the caloric content of each ingredient and then sum them up.

Here’s an estimated breakdown of the calories based on the given ingredients:

Butter (¾ cup or 170g): 1530 calories

Salt (A pinch): Negligible calories (almost zero)

Vanilla Essence (½ tsp): Negligible calories (almost zero)

Baking Powder (1 ¼ tsp): Negligible calories (almost zero)

Chocolate Powder (¼ tsp): Negligible calories (almost zero)

Powdered Milk (2 tbsp): Approximately 42 calories

Eggs (3 large eggs): Approximately 210 calories (70 calories per large egg)

Powdered Sugar (200g): Approximately 770 calories

All-Purpose Flour (1 cup or 120g): Approximately 440 calories

Now, let’s add up the calories:

Total Calories = 1530 + 0 + 0 + 0 + 0 + 42 + 210 + 770 + 440 = 2992 calories

Please note that the above calculation is an estimate, and the actual caloric content may vary slightly depending on the brand and type of ingredients used. Additionally, the serving size and the number of servings you cut the cake into will also affect the total calories per serving.

Variations in this Recipe

Certainly! The Chocolate Pound Soft Tea Cake recipe can be quite versatile, and you can experiment with various ingredients to create exciting flavor variations. Here are some delicious options you can consider:

Chocolate Orange Pound Cake:

Add the zest of one orange to the batter to infuse it with a citrusy twist. The combination of chocolate and orange is delightful and adds a fresh, bright flavor to the cake.

Chocolate Almond Pound Cake:

Mix in ½ cup of finely chopped almonds to the batter before baking. The addition of almonds gives the cake a delightful nutty crunch, complementing the chocolate flavor beautifully.

Chocolate Raspberry Pound Cake:

Gently fold in 1 cup of fresh or frozen raspberries into the batter. The sweet-tart flavor of raspberries pairs wonderfully with chocolate, creating a burst of fruity goodness in every bite.

Mocha Chocolate Pound Cake:

Dissolve 1 tablespoon of instant coffee granules in 2 tablespoons of warm water and add it to the batter. This will create a mocha-flavored cake, combining the rich taste of chocolate with a hint of coffee.

Chocolate Coconut Pound Cake:

Mix in ½ cup of shredded coconut to the batter. The tropical twist of coconut enhances the chocolate flavor and gives the cake a delightful texture.

Chocolate Mint Pound Cake:

Add 1 teaspoon of peppermint extract to the batter for a refreshing minty flavor. The combination of chocolate and mint is a classic favorite for many.

Chocolate Peanut Butter Pound Cake:

Swirl ¼ cup of creamy peanut butter into the batter before baking. The creamy, nutty flavor of peanut butter complements the chocolate, creating a delectable combination.

Chocolate Cherry Pound Cake:

Fold in 1 cup of chopped fresh or frozen cherries into the batter. The sweet-tart cherries add a burst of flavor and vibrant color to the cake.

Triple Chocolate Pound Cake:

Add ½ cup of chocolate chips or chopped chocolate chunks to the batter. This will create pockets of gooey melted chocolate throughout the cake, making it a true chocolate lover’s dream.

White Chocolate and Raspberry Pound Cake: Replace the chocolate powder with white chocolate powder or use white chocolate chips. Add 1 cup of fresh or frozen raspberries to the batter for a delightful contrast of flavors.

Remember to adjust the sweetness and flavors according to your taste preferences. Have fun experimenting with these variations and creating your own unique Chocolate Pound Soft Tea Cake!

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