This mini pound cake is buttery, dense and fragrant and with the addition of cocoa powder enhances the flavour. Alternatively, you can layer the cocoa batter or just swirl it in for a marbling effect. This is an easy to follow recipe and perfectly serves 3-4 people topped with a scoop of chocolate ice cream especially for kids or, a hot pot of coffee for anytime of the day.
Author: Anncoo Journal
Unsweetened Cocoa Powder
or Hershey Cocoa Powder
Line a small loaf pan all sides up.
Butter (2/3 cup)
Caster Sugar (1/2 cup)
till light and fluffy with an electric mixer. Gradually add the
Small Eggs (2)
Yolk into it, followed by
Vanilla Extract (1 tsp)
and mix well.
All-Purpose Flour (1 cup)
Baking Powder (1 tsp)
. Fold well with a rubber spatula. Take out a third of the batter into a bowl and fold well with the
Unsweetened Cocoa Powder (2 1/2 Tbsp)
Milk (1 1/2 Tbsp)
Layer the plain and chocolate batter (3 each) alternately into prepared pan or lightly swirl the batters with a fork to create marbling effects.
Bake in preheated oven at 180 degrees C (350 degrees F) for 15 minutes.
Lower temperature to 160 degrees C (325 degrees F) for another 20-25 minutes. Leave cake in pan until completely cool before slicing. Enjoy!
Nutrition Per Serving
You're one smart cookie! 🍪
on our website.
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.