Chocolate Pound Cake


For the Cake

Ingredients Preparation
  • 37g
  • 75g
    Heavy Cream
  • 137g
  • 75g
    Granulated Sugar
  • 12g
    Cacao Barry Extra Brute Cocoa Powder
  • 4g
    Baking Powder
  • 33g
  • 50g
    Cacao Barry Dark Chocolate Extra Bitter Guayaquil, 64%
  • 62g
    Cake Flour
  1. Warm the cream and honey.
  2. Combine the eggs and the sugar (do not whip).
  3. Add in the heavy cream.
  4. Sift the dry ingredients and add those in.
  5. Melt the chocolate and butter together to 50 degrees Celsius and mix in.
  6. Bake the pound cakes at 320 degrees F for appx. 40 minutes or until a cake tester comes out clean.

*Note: Chocolate and cocoa powder listed are Chef suggestions for best results. Another chocolate or cocoa powder may be substituted.

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Maureen Shanahan
  • Artisans & Chefs

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903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528