Chocolate Chip Pound Cake Recipe – Know the Secret Tips:- Baked in about sixty minutes, Chocolate Chip Pound Cake is the ideal combination of buttery, creamy, and soft pound cake with sweet chocolate chips. It does not require any other ingredients. You will also enjoy these recipes for Vanilla Pound Cake, Banana Bread, Yellow Cake, and Chocolate Cake if you are seeking for traditional cakes to bake in the kitchen or even if you are just looking for simple cake recipes.
Chocolate Chip Pound Cake Recipe – Know the Secret Tips
Chocolate Chip Pound Cake in the Form of a Loaf Chocolate Chip Pound Cake is the ideal dessert to enjoy throughout the week because it is very simple to portion out and incorporate into your lunch. This is especially helpful for me when I have a packed schedule. There are slivers of warm, melted chocolate scattered throughout the entire loaf, making it the ideal combination of soft and sweet features.
Ingredients
- 12 tablespoons unsalted butter
- 1 cup sugar
- 1 tablespoon vanilla
- 4 large eggs
- 1/4 cup whole milk
- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups mini semi-sweet chocolate chips
Instructions
Preheat the oven to 180 degrees Celsius or 160 degrees Celsius with a fan, or 356 degrees Fahrenheit or 320 degrees Fahrenheit with a fan. Line a loaf pan that measures 8 1/2 inches by 4 1/2 inches by 2 3/4 inches high and has a capacity of 1 pound with baking paper and grease it with butter.
The loaf pan should be 22 centimeters by 11 centimeters by 7 centimeters and have a capacity of 450 grams.
The bowl of an electric mixer should be filled with butter that has been softened and caster sugar. Mix for one minute until the mixture is light and creamy.
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After adding the eggs and vanilla, whisk the mixture for thirty seconds on medium-high speed until it becomes fluffy and light. To the egg mixture, add dry ingredients like as flour, baking powder, salt, and chocolate chips. Mix the dry ingredients into the wet ones in a gentle manner using a spoon made of silicone until the ingredients are almost completely blended and all of the dry flour has been integrated.
The cake batter should be spooned into the prepared tin. In an oven that has been prepared, place the cake on the center rack and bake it for approximately 55 to 60 minutes, or until it is golden brown, has risen, and is cooked through the middle.
The cake should be left to rest in the heated oven for two to three minutes after the oven has been turned off.
Take out of the oven and allow to cool completely in the tin as well. Cut and savor the meal. In a cool part of the kitchen, cake can be stored in a jar with a lid for two days during the summer and for four days during the winter.
It can be stored in the refrigerator for about two weeks without going bad. In addition, it can be cut into slices, wrapped in baking paper, placed in freezer-safe bags, and stored in the freezer for up to a month.
Nutrition
- Calories: 362kcal
- Carbohydrates: 37g
- Protein: 5g
- Fat: 22g
- Saturated Fat: 15g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5g
- Trans Fat: 1g
- Cholesterol: 95mg
- Sodium: 220mg
- Potassium: 142mg
- Fiber: 1g
- Sugar: 22g
- Vitamin A: 553IU
- Vitamin C: 0.1mg
- Calcium: 82mg
- Iron: 1mg
Notes
I use cups and spoons that are made in Australia for measurements. Both an Australian cup, which has a capacity of 250 milliliters, and an Australian tablespoon, which has a volume of 20 milliliters, are larger.
Flour: For this recipe, using plain flour is recommended. In addition to being an item that is easily accessible, plain flour is a robust flour that will be able to sustain the dense batter created by this cake.
Powder for baking – Check to see that your powder for baking is still fresh.
