Chocolate Pound Cake

Ingredients:

450g self-raising flour
3 tbsp cocoa powder
½ tsp baking powder
½ tsp baking soda
2 tbsp instant coffee
120ml milk
60ml yoghurt
2 tsp vanilla extract
2 whole eggs
4 egg whites
180g butter
380g sugar

Method:

Pre-heat your oven to 180°C (350°F/Gas Mark 4) and prepare a cake tin, laying greased waxed paper on its base. Then sift together the flour, cocoa powder, baking powder and baking soda. In a mug, mix together the coffee, warm water, milk, yoghurt and vanilla extract. Also, whisk together the eggs. When this is done, cut the butter into small chunks and mix in a large bowl until it is soft, then add the sugar and mix until light and fluffy.

Dribble in the egg, beating constantly until it is all mixed in. Then fold in a third of the flour mixture, adding half the liquid. Mix thoroughly and add in a further third of the flour mix and the remainder of the liquid. When this is done, add-in the remainder of the flour mixture.

Pour the mixture into the cake tin, levelling-off the top. Place on a shelf in the lower third of the oven and bake until it bounces back when pushed, and a wooden skewer can prick it cleanly. This should take about 45 minutes. When ready take out of the oven, and allow to cool for 10 minutes. Release from the pan by running a blunt knife around the edge.

The left-over egg yolks can be used for further recipes, such as Créme Anglaise.

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