Chocolate Cranberry Pound Cake
An easy recipe for Chocolate cranberry pound cake.
Prep Time 10 minutes mins
Cook Time 55 minutes mins
Total Time 2 hours hrs
- 160 g flour
- 70 g cocoa powder
- 1 ½ tsp baking powder
- 90 g sour cream
- 230 g butter room temp
- 4 eggs room temp
- 210 g regular white sugar
- 1 tsp caramel syrup
- 1 tsp cinnamon
- a handful of dried cranberries
- 2 tbsps cranberry jam
- 150 ml whipped cream
- fresh cranberries on top
Preheat the oven to 160°C and prepare a pound cake form and a baking paper.
In a bowl, mix butter and regular white sugar on high speed for 4 minutes until fluffy. Add eggs and whip again until creamy.
Add cranberry jam, and caramel syrup and whip on medium speed for one minute. Pour sour cream into the bowl and mix well.
In another bowl whisk flour, cocoa powder and baking powder. Add slowly in small batches while mixing on medium-low speed. Mix until everything is well combined. In the end add dried cranberries.
Pour the mixture into the pound cake form and bake for 50-55 minutes or until the toothpick comes out clean. Take the pound cake out of the oven and let cool completely.
Whip the whipping cream on high speed - do not over-mix! Brush the pound cake with cranberry jam and put whipped cream on cool chocolate cranberry pound cake and put a few fresh cranberries on top. Keep in fridge!
Keyword chocolate, chocolate cake, pound cake