Parve chocolate pound cake is like a dream come true. Don’t go another meal without a slice of rich, delicious kosher chocolate cake. We cannot have a meal in our house without chocolate. I wrote this recipe years ago when I was looking for a good parve pound cake.
I wanted a simple presentation that did not require lots of fuss-but still delivered the big chocolate flavor I was looking for. Attention home cooks: there is no margarine in this recipe because you can still have your cake and eat it too—even parve!
Chocolate Pound Cake
Servings
8 Servings
Ingredients
- 1 cup all-purpose flour
- ½ cup best quality cocoa powder I only use Valrhona
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 ounces bittersweet chocolate I only use Callebaut 71%, melted
- 3 eggs
- ½ cup brewed coffee
- 1½ cups brown sugar
- ½ cup canola oil
- 2 teaspoons vanilla extract
Instructions
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large mixing bowl. Set aside.
- Preheat oven to 325℉.
- Mix the chocolate, eggs, coffee, brown sugar and vanilla together in a small mixing bowl.
- Mix the wet ingredients into the dry ingredients. Be careful not to over mix or the cake will be tough.
- Pour the batter into the prepared loaf pan and bake in a preheated oven for 50-60 minutes until a toothpick can be inserted and will have moist crumbs on it.
- Place the cake pan on a cooling rack and allow to cool for 1 hour. Run a knife around the edge of the cake and unmold onto a plate. Dust with powdered sugar.
Tips
- Lightly grease a loaf pan with canola oil and then dust it with cocoa powder.
“I only use Callebaut 71%” – WHOOPY!!! you are privileged but those of us overseas are not so privileged. Again, “I only use Valrhona” is overpriced in the overseas markets and not so readily available.
So sorry, thanks, Laura told me it is 325 and I added it.
And after all that, you STILL did not post the oven temperature
hannah – try it before you trash it.
i am sorry this recipe was trouble for you.
the recipes does say to grease the pan with oil and then with cocoa powder.
canola oil is an ingredient and is a WET ingredient. therefore, mix wet (including the oil) into the dry ingredients.
the recipe also says to mix the sugar with the chocolate, eggs, coffee and vanilla.
not sure where the problems with this are, but i am sorry.
you can email me directly anytime you are cooking and i will probably respond, unless i am sleeping, it is Shabbat or i am in the middle of a dinner service at work.
[email protected]
i recommend sitting on the couch before cooking a new recipe and reading the recipe straight through like a story. try and visualize each step and then go in the kitchen and start cooking.
have fun!
This recipe has multiple problems. It doesn’t say the oven temperature; it doesn’t say how to prepare the pan, which folks might not know if they can’t use butter i.e. will olive oil impart flavor? It doesn’t specify that brown sugar is not a dry ingredient, which most cooks wouldn’t know and most importantly it lists canola oil as an ingredient and doesn’t say when to use it or how! I chose this recipe in a hurry to make a dessert for Shabbat because I figured Laura Frankel, whose cookbooks I know, would be trustworthy and because Joy of Kosher is everywhere. After this, I really don’t know why or how — although I’ll give Laura another chance probably.