chocolate pound cake
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Chocolate cake for breakfast - a bonkers idea! There are some things that can be eaten at any time of day (erm - toasted cheese sandwich? spaghetti?) but nine people out of ten would probably say chocolate cake isn't one of them. There's all-day breakfast, but there isn't all-day dessert.
It isn't quite logical because if you think about it heavy, calorific sugary foods should be eaten early in the day so that the body has a chance of burning it off, or some of it at least. I find I can get away with cake eaten in the morning and I get severely punished by my bathroom scales for evening cake. Weight loss is partly about when you eat, as much as what you eat.
Nutrition-wise though it's a different story I guess - I'm not an expert ( unlike on weight loss, particularly my own). Cake may not be empty calories but definitely not choc-full of nutrients. On the other hand neither are Coco Pops - go figure... So on one hand you may have burned those calories throughout the day but it doesn't mean you won't be hungry way before lunchtime. Can't win.
The key thing is, chocolate cake does not seem an appealing breakfast fodder because it's usually sickly, fudgey and often frosted with buttercream. Doesn’t seem right first thing.
This is different. This is a chocolate cake that you might actually find appetising first thing (and of course as appetising for dessert or afternoon tea) because it's a/ not sickly, b/ not creamy and c/ has nice crunchy streusel. With a large mug of milky coffee it will go down a treat even at half past seven in the morning.
The recipe courtesy Melissa Clark of NY Times Cooking.
chocolate pound cakeServings: one loaf cakeTime: 2 hours
- For the streusel:
- 60g (½ cup) plain flour
- 45g (3 tbsp.) caster sugar
- 1 ½ tbsp. cocoa powder
- ½ tsp fine salt
- 64g (4 ½ tbsp.) softened butter
- 60g (1/3 cup) good quality milk chocolate chips
- For the cake:
- 85g (3oz.) dark cooking, good quality chocolate (70 percent), chopped
- 185g (1 1/3 cup) plain flour
- 90g (¾ cup) cocoa powder
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 110g (1 stick) butter, melted
- 200g (1 cup) caster sugar
- 100g (½ cup) dark brown sugar
- ½ tsp fine salt
- 1 large egg
- 2 tsp vanilla extract
- 120ml (½ cup) plain Greek yogurt
- 120ml (½ cup) whole milk
Preheat the oven to 180C/350F/gas 4. Butter and line with parchment a 9x5 inch loaf tin, leave the parchment overhanging on the sides in order to lift the cake out of the tin when baked. Butter the parchment on the bottom of the tin. Melt the chocolate in the microwave or over bain-marie and leave to cool.
To make the streusel, mix the flour, sugar, cocoa and salt in a bowl, dice in the butter and mash up with a fork until it’s combined and forms moist crumbs. Stir in the milk chocolate chips.
Sprinkle half the streusel over the bottom of the tin and bake for 15 minutes. Remove from the oven and cool at least slightly.
Mix the flour, cocoa, baking powder, soda and salt in a bowl. In another bowl, or in the standing mixer bowl, beat the melted butter with the sugars until smooth. Beat in the egg, vanilla extract, yoghurt and milk and the melted chocolate. Fold in the dry ingredients until combined.
Pour the batter into the tin over the streusel at the bottom and sprinkle the remaining streusel on top. Bake for 1 ¼ - 1 ½ hour until a skewer inserted in the middle of the cake comes out only a little sticky.
Cool in the tin, then pull it out by the overhanging parchment, peel it off, slice the cake and serve – it's gorgeous with sliced strawberries.