[NEW] Super Soft Moist Chocolate Butter Cake | Chocolate Pound Cake 2020

Super Soft Moist Chocolate Butter Cake | Chocolate Pound Cake

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Moist Soft Chocolate Butter Cake | Chocolate Pound Cake – A lot of you might have known my butter cake video posted last year. Quite a number asked me about the chocolate version from time to time. Here you go, very moist and soft chocolate version. I believe I have shown clearer pictures compared to the butter video taken last year. I hope you’re inspired to bake this one, very easy if you follow each steps shown in the video. Enjoy!

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125g (1/4 cup) semi-sweet compound chocolate, melted
60ml (1/4 cup) whole milk, room temp
200g (1 ¾ cup) cake flour
30g (1/4 cup) cocoa powder
¾ tsp baking powder
½ tsp salt
250g (1 cup + 1 ½ tbsp) unsalted butter, softened
150g (3/4 cup) fine sugar
4 large eggs OR 5 medium eggs
1 tsp vanilla extract

1. Chop and melt the chocolate over a very hot water. Add milk and mix to combine. Set aside.
2. Sift all the dry ingredients. Set aside.
3. Cut butter into cubes. Place them into the mixing bowl. Once the butter is softened, add in the sugar. Begin mixing on low speed for a minute so that the sugar is well mixed in. Then increase to medium speed. Continue mixing for about 10 minutes until the mixture becomes creamy, fluffy and pale. This step is very important. If you’re patient, mix it couple minutes more to ensure the fluffiness of the batter.
4. Reduce to low speed while adding in the eggs. Add the egg one at a time. It’s normal the batter is curdling.
5. Add in the flour, spoon by spoon. Mix on low speed, do not over mix.
6. Add in the chocolate mixture and vanilla extract. Continue mixing for a few seconds. Do not over mix.
7. Switch to a spatula to manually mixing it to ensure everything is well combined.
8. Grease a 7×7-inch pan and line with parchment paper. Pour the batter into the pan.
9. Bake in preheated oven at 160°C/320°F for about 55-60 min. Or until the skewer inserted came out clean.
10. Cool on the cooling rack before cutting.
11. Cake is ready to serve.

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39 thoughts on “[NEW] Super Soft Moist Chocolate Butter Cake | Chocolate Pound Cake 2020

  1. Patricia O'Brien says:

    Hi Fiona made your supersoft moist butter cake today didn't turn out like the ones I made before I creamed the butter and suger the way you mentioned in your recipe after creaming the butter and suger it didn't seem as light and fluffy as before the eggs just sat on the mixture didn't seem to mix through it curdled and even after all the flour went in it still looked the same what do you think went wrong
    Patricia obrien

  2. Patricia O'Brien says:

    Hi Fiona thank you for all your beautiful recipes can I use all purpose flour in your supersoft chocolate cake is it unsweetened cocoa powder you are using in this recipe and does it matter what chocolate I use semisweet or dark chocolate every cake you make is perfect thank you so much for all those recipes
    Tricia obrien

  3. Vandana Singh says:

    Hi Fiona, I love your recipes & have actually tried a couple of then : butter cake & red velvet cake. Both came out excellent, specially since I learn baking only through YouTube.
    Just wanted to ask if there was a way of replacing eggs with some other ingredient? If yes, please let me know the product & the quality required for the above recipe.
    Thanks n keep up the great work!

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