Yummy Traditional : Baking

Chocolate Pound Cake Recipe ( Pound Cake )

Chocolate Pound Cake || Chocolate Cake Slice || How to make a chocolate pound cake with step-by-step photos

Chocolate pound cake is soft, moist, and buttery with a rich chocolate flavor. Melt in your mouth and delicious. This is the best homemade recipe for chocolate lovers.

This cake doesn’t need any frosting at all. Even then, you can do a shiny chocolate glaze over the top. But I love to have it plain with a hot cup of tea or coffee.

This is one of my favorite chocolate cake slices. It is made with cocoa powder, dark chocolate, butter, milk, and coffee granules to give it the richest chocolate flavor. Every bite is a chocolatey dream come true!

How to Store Homemade Pound Cake?

Store leftover pound cake in an airtight container or resealable bag at room temperature. It will stay fresh for about three days. If you want to store it for longer, transfer it to the fridge after day 3 and enjoy it within a week.

For the best result, follow my detailed step-by-step photo

instructions and tips below the recipe card

Tips for the best chocolate pound cake:

Don’t omit the coffee; it plays an important role in this recipe
Let the chocolate mixture cool down completely first, then use it. Don’t use a warm chocolate mixture; it will make your cake hard.
I used dark cooking chocolate in this recipe instead of cocoa powder. It will enhance the chocolaty flavor.
Using more eggs makes your cake super soft, but most people avoid using/having eggs. So you can use condensed milk instead of eggs.
I also used dry fruits to make a more delicious cake, which added almonds, walnuts, and pistachio. You can skip this as well.
Believe it or not, this pound cake tastes even better the day after you make it. Save a few servings and see for yourself!
Make your pound cake even more heavenly by topping it with my Pourable Chocolate Ganache!
Serve your chocolate pound cake with a scoop of creamy vanilla ice cream for the ultimate summer dessert.

For more Similar Recipes:

Chocolate muffins

Fudgy brownies

Vanilla tea cake

Chocolate brownie with vanilla ice cream

Orange cake

Vanilla chocolate cake

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Melt the crushed chocolate and butter in the milk over a low-medium flame.

Once the chocolate mixture is done, let it cool down completely.set aside

Sift the all-purpose flour, cocoa powder, baking powder, and salt in the bowl.

Stir to combine well.

Mix the dry flour is ready. Preheat the oven to 180 C or 350 F

Grease the baking pan and line the baking paper.

Dissolve the instant coffee with 2 tbsp hot water. When dissolved, stir in the chocolate mixture.

In a mixing bowl, crack the eggs one by one and whisk for a minute. Next, add sugar and then whisk with the electric mixer on high speed.

Until light and fluffy

Start adding the mixed flour little by little and fold. Scraping the sides of the bowl as necessary

After cooling down, add chocolate essence and half-chopped almonds, pistachio, and walnuts to the chocolate mixture. Stir to mix well. Add 4-5 tbsp prepared cake batter to the chocolate mixture.

Stir to combine very well. Now add the chocolate mixture back to the remaining cake batter.

Give it a good stir.

Pour the cake batter into the prepared cake pan. Sprinkle some crushed dry fruits. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.n

Chocolate pound cake is baked. Allow the cake to cool in the pan for 10 minutes. Then loosen the cake from the sides of the pan using a butter knife.

Invert the cake onto a wire rack or any flat pan to cool it completely.

Once cooled, cut into slices.s

Serve the cake with tea or coffee.

Keema Naan Recipe ( Tandoori Qeema Naan )

qeema naan recipe with step by step photos

Keema Naan | Qeema Naan || How to make stuffed keema naan with step-by-step photos

Stuffed keema naan is a popular type of bread from Pakistani cuisine. It is such a delicious and spiced stuffed bread and is mostly enjoyed with different variations of veggies, daal, or meat of their choice.

Keema naan is an absolutely delicious recipe. This is something I cook perhaps once or twice a year, but whenever I do, it’s an absolute treat. Keema Naan wins major points because it is a complete meal in itself. However, it is totally elevated when served alongside green chutney or onion salad.

If you’re feeling fancy, serve it with some fat potato chips and an ice-cold Coke and call it a day.

The recipe for the keema I am using for this is pretty much the same as my chapli kabab keema mixture. I find this recipe has the perfect balance of spices and didn’t need any improvements. If you want a spin on things, feel free to add some chopped mint or any additional spice you would usually use in your own family's standard keema recipe.

Usually, people use cooked mince for stuffing naan, but here I had an experiment before the month of Ramadan to make naan with raw marinated mince; trust me, I have never had such a juicy and mouthwatering naan in my life. I don’t understand why I am praising myself with my tongue.

I am telling you the outcome that I got after preparing keema naan. You will also feel like that; thus, you need to try it according to my recipe.

It doesn’t make a difference whether you are making naan in the oven or on a tawa or using both methods (tawa + oven), but if your naan dough or filling isn't prepared very well, your naan won’t give you a desirable taste.

This keema stuffing can be used in samosas, sandwiches, or spaghetti; you can check out the naan dough recipe on my blog.

Should You Use an Oven or Pan for Cooking Naan?

Traditionally, naan is baked in a super hot clay oven. Obviously, we don’t have access to those (if you do, lucky you! Use that!); therefore, we’re left with two options: our regular home oven or our stovetop.
Typically, recipes ask you to first cook your naan in a pan on the stovetop and once it has cooked from the bottom, transfer it to the oven. The oven method leads to more even browning – I’ve used this method for the photographs taken in this post.
If you don’t have an oven, though, it’s totally fine to cook your Naan entirely in a pan on top of your stovetop. You can essentially cook it the way you’d cook a roti, on your tawa. Cooking in the pan leads to less even browning, but it is quicker and more efficient than the oven method.
In terms of flavor, I’m inclined to say there isn’t much of a difference between the two.

For more similar recipes:

Stuffed chicken bread

Afghani fateer

Garlic bread

Calzone

Stuffed mince bun burger

If you have tried this Keema Naan Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

Recipe Tips:

To make the perfect soft naan, first we require soft dough
The softer the dough, the more you knead it, the more you get the perfect naan
The mince should be dry; moist minced can tear your naan or may turn soggy
Each naan dough ball weight should be between 150-200 because less than 150g of dough makes your naan stiff
The filling quantity should be 25% less, as more filling may come out of the dough due to overfilling
If you are cooking the naan just in the oven, take care of the timing to bake the naan, as keeping it in the oven for a long time will make your naan hard

To make this recipe, firstly we will need to prepare naan dough. You can follow my naan dough recipe, or the dough can be kneaded using your method.

Peel the onions and finely grate them, em then squeeze them by keeping them in the muslin cloth.

Chop coriander and green chilies as well.

Collect all whole spices for roasting.

Put the coriander seeds, pomegranate seeds, cumin seeds, black peppercorn, and fennel seeds in the pan and dry roast them together on low flame for a minute, then coarsely grind them in the grinder or mortar.

Whisk the egg yolk and milk together for washing on top of the naan; set aside.

Add crushed red chili flakes, salt, and roasted and ground masala powder along with garam masala. Mix them together and set aside.

Take the mixing bowl and put the mince in the bowl

Next, combine ginger garlic paste, lemon juice, keema masala powder, grated and squeezed onion, chopped coriander leaves, and green chilies. Stir to combine them well with fingers. Knead the mince into dough.

Leave it in the refrigerator for 2 hours.

Punch the dough again for a minute to remove excess air. Dust the working slab with flour. Next, shift the dough onto the working slab.

Divide the naan dough into 4 portions.

Shape the dough balls of each portion;n rest the dough balls by covering with a damp cloth for 30 minutes.

Grease the working surface with drops of oil, then.

Dough balls are ready to roll out.

Mix keema filling again before stuffing.

Take one portion and roll it out till it’s about the size of your hand

Using a spoon, load in the keema filling. Spread the filling over the rolled dough ball, leaving around the ½-inch edges

Using your fingers, begin to pinch the sides of the dough towards the center whilst at the same time pinching all the sides together at the center, as shown in the images below

Seal the Naan dough using a combination of pinching and flattening pressure from the palm of your hand.

Give it a naan shape by pressing with a light hand until your desired size. Try to avoid having the keema rip through the dough. If small holes appear, you can cover them by using some additional dough.