Include in Print View:

Chocolate Chip Pound Cake

Chocolate Chip Pound Cake recipe image
This Chocolate Chip Pound Cake is a decadent twist on the classic American favorite, offering a dense, moist crumb that feels incredibly indulgent. The secret lies in soaking dried currants in warm cognac, which plumps them up and infuses the cake with a sophisticated, fruity warmth. These are folded into a rich, buttery batter along with chunks of bittersweet chocolate, creating a delightful contrast between the chewy fruit and the melting chocolate. The subtle hint of cinnamon adds a cozy spice note that complements the vanilla and chocolate perfectly. Ideal for afternoon tea, holiday gatherings, or any occasion calling for a truly special dessert, this cake keeps well for days, allowing the flavors to meld and deepen. It's a comforting treat that feels both elegant and homey.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 208
Dietary: Vegetarian
Description
This Chocolate Chip Pound Cake is a decadent twist on the classic American favorite, offering a dense, moist crumb that feels incredibly indulgent. The secret lies in soaking dried currants in warm cognac, which plumps them up and infuses the cake with a sophisticated, fruity warmth. These are folded into a rich, buttery batter along with chunks of bittersweet chocolate, creating a delightful contrast between the chewy fruit and the melting chocolate. The subtle hint of cinnamon adds a cozy spice note that complements the vanilla and chocolate perfectly. Ideal for afternoon tea, holiday gatherings, or any occasion calling for a truly special dessert, this cake keeps well for days, allowing the flavors to meld and deepen. It's a comforting treat that feels both elegant and homey.
Ingredients
  • 3/4 cup Currants, dried
  • 3 tablespoon Cognac
  • 1 1/2 cup Flour
  • 1 1/2 teaspoon Baking powder
  • 1/2 teaspoon Cinnamon
  • 3/8 teaspoon Salt
  • 6 tablespoon Half and half
  • 1 teaspoon Vanilla
  • 5 ounce Chocolate, ex-bittersweet
  • 2 tablespoon Flour
  • 3/4 cup Butter; room temp
  • 1 cup Sugar
  • 3 Egg; room temp
Directions
  1. 1
    Place the dried currants and cognac in a small saucepan over low heat.
  2. 2
    Warm the mixture just until the liquid is hot, then remove from heat.
  3. 3
    Cover the saucepan and let the currants stand for 1 hour to plump up.
  4. 4
    Position a rack in the center of the oven and preheat to 350°F (175°C).
  5. 5
    Generously butter a 6-cup fluted tube cake pan or a 9x5-inch loaf pan.
  6. 6
    If using a loaf pan, line it with waxed paper and butter the paper as well.
  7. 7
    Dust the prepared pan with flour, tapping out any excess.
  8. 8
    Sift 1 1/2 cups of flour, baking powder, cinnamon, and salt into a medium bowl.
  9. 9
    Strain the soaking liquid from the currants into a small bowl containing the half and half.
  10. 10
    Stir the vanilla extract into the half and half mixture.
  11. 11
    Pat the soaked currants dry with a paper towel.
  12. 12
    Chop the bittersweet chocolate into small chunks.
  13. 13
    In a small bowl, combine the dried currants, chocolate chunks, and 2 tablespoons of flour.
  14. 14
    Using an electric mixer, cream the room-temperature butter in a large bowl until smooth.
  15. 15
    Add the sugar to the butter and beat until the mixture is light and fluffy.
  16. 16
    Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  17. 17
    Alternately add the dry flour mixture and the half and half mixture to the batter.
  18. 18
    Begin and end with the flour mixture, mixing on low speed until just combined.
  19. 19
    Using a spatula, gently fold in the chocolate and currant mixture.
  20. 20
    Spoon the batter into the prepared pan and smooth the top.
  21. 21
    Bake the cake until the center is springy to the touch and a toothpick inserted comes out clean, about 1 hour.
  22. 22
    Cool the cake in the pan on a wire rack for 15 minutes.
  23. 23
    Run a knife around the edge of the cake to loosen it from the pan.
  24. 24
    Invert the cake onto the wire rack.
  25. 25
    Peel off the waxed paper (if used) and allow the cake to cool completely.
  26. 26
    Dust with powdered sugar or drizzle with a simple glaze before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 208kcal
% Daily Value *
Total Fat 9.9g16%
Saturated Fat 6.0g30%
Cholesterol 13.4mg5%
Sodium 302.4mg13%
Total Carbohydrate 26.5g9%
Dietary Fiber 2.2g9%
Sugars 14.9g
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate chip pound cake, butter cake, cognac currants, bittersweet chocolate, holiday dessert, tea cake, moist cake, baking, comfort food, vanilla, cinnamon, loaf cake, rich dessert, fruit cake, afternoon tea, classic recipe, indulgent, homemade, special occasion, sweet treat
Read it online: https://www.chefs-mate.com/recipe/chocolate-chip-pound-cake-2/