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!
- Cook Time
- Prep Time
- 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
- 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.
Lightly grease a loaf pan with canola oil and then dust it with cocoa powder.