Chocolate Cream Pound Cake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 1 cup whipping cream
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/3 cup cocoa powder
• 2 teaspoons baking powder
• 3/4 teaspoon salt

Recipe

• 1 preheat oven to 175 c (350 f).
• 2 grease an 8 x 4 inch loaf pan and dust with powdered sugar, shaking off excess.
• 3 whip the cream until stiff; beat in eggs and vanilla.
• 4 sift together the remaining ingredients and add to the cream mixture.
• 5 stir to combine (the batter is quite stiff and sticky).
• 6 spoon batter into the prepared pan and bake in the preheated oven for 45-55 minutes, or until the cake just begins to pull from the edges of the pan.
• 7 cool the cake in the pan for 10 minutes before turning out on rack.
• 8 the cake will keep in the fridge for up to a week (if you can resist eating it, that is!) wrapped air-tightly in plastic wrap and foil.