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Imperial Sugar
Imperial Sugar

Triple Chocolate Pound Cake

Triple Chocolate Pound Cake imperial

Ingredients

Chocolate Pound Cake

  • 2 cups all-purpose flour*
  • 1/3 cup Dutch process cocoa
  • 2 teaspoons baking powder
  • 3 large eggs
  • 3/4 cup orange juice
  • 1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1 cup oil
  • 1 teaspoon salt
  • 1 cup chocolate chips (50-60% cocoa)

Topping

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. Preheat oven to 325°F. Line a 9x5-inch loaf pan with parchment paper or butter and flour loaf pan and set aside. Do not use baking spray.
  2. Sift together flour, cocoa, and baking powder. Set aside.
  3. Using a whip attachment, mix eggs until completely smooth. Add sugar and mix on high until mixture is mousse-like and has gained 50% in volume.
  4. Gradually while mixing on very low add oil and salt.
  5. Alternately add flour and orange juice in 5 steps, starting with and ending with flour. Scrape well in between. Add chocolate chips.
  6. Scrape batter into prepared pan and place in oven. Pan should be filled a maximum of 3/4 full. If needed, any extra batter can be baked into muffin cups after the large cake is baked.
  7. Bake until an inserted toothpick comes out clean, about 1 hour and 10 minutes.
  8. Remove from oven and let cool for 5 minutes before removing from pan
  9. Once cake is nearly cool, prepare glaze, or if made in advance slightly reheat it to make it smooth and fluid. Pour over cake and retain extra ganache when serving cake.  
  10. If desired, sprinkle with cocoa nibs.
Imperial Sugar Insight

NOTE: Select flour with 3 grams/protein on nutrition facts label.