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:    

1. Don’t omit the coffee; it plays an important role in this recipe
2. Let the chocolate mixture cool down completely first, then use it. Don’t use a warm chocolate mixture; it will make your cake hard.
3. I used dark cooking chocolate in this recipe instead of cocoa powder. It will enhance the chocolaty flavor.
4. Using more eggs makes your cake super soft, but most people avoid using/having eggs. So you can use condensed milk instead of eggs.
5. I also used dry fruits to make a more delicious cake, which added almonds, walnuts, and pistachio. You can skip this as well.
6. Believe it or not, this pound cake tastes even better the day after you make it. Save a few servings and see for yourself!
7. Make your pound cake even more heavenly by topping it with my Pourable Chocolate Ganache!
8. 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.

                                          

Box Patties Recipe ( Mince Patties )

Chicken Box Patties | Keema Box Patties | How to Make Keema Box Patties with step-by-step photos 

Keema Box Patties are prepared with manda Patti (samosa sheet), which you can fill with any type of stuffing, whether they be potato, chicken, egg, or only veggies, depending on your choice.

These box patties contain one very flaky, crunchy, and crispy layer alongside inside stuffing; a very tasty and mouth-watering evening snack. I have already shared my homemade Manda Patti in my previous post, which you can follow; additionally can be used as a store-bought samosa sheet.t

Here is  the recipe step-by-step demonstration of mince box patties

But you can make them with any filling as I mentioned above here I am using mutton mince, This mince mixture can be used in any recipe such as paratha keema, rolls, samosa, baked buns, sandwiches, rolls, cutlets, or even with macaroni and pasta, You can reserve cooked mince mixture in the fridge for use later in different recipes.

                            

The mince mixture is prepared with just a few ingredients easily and quickly, so let’s begin...

Tips:

To prepare this recipe, it's important to remember that the filling should be dry. Avoid adding water or oil to the stuffing, as this will make the patties soggy or oily inside.

 

If you are using stale Manda Patti, whether store-bought or homemade, take them out of the refrigerator 1-2 hours before you start, allowing them to come to room temperature.

 

When frying the patties, use oil that is neither too hot nor too cool. Oil that is too hot will burn the patties instantly on the outside, while oil that is too cool will make the patties greasy and heavy. Fry the patties in medium-hot oil over medium heat.

 

After frying, place the patties on a paper towel or brown paper to absorb any excess oil.

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Take all ingredients and prepare them. 

In a small bowl, put some tbsp flour with water and prepare a bit of runny flour batter for binding. 

                   

Heat the oil in a pan,n then add ginger-garlic paste; just sauté for a minute.e

             

Add the mince, stir to mix it on medium-low flame until water dries up completely, then add powdered spices to the mince.

                    

Constantly keep mixing by adding chopped veggies.

                

Towards the end add crushed black pepper powder mix well further and allow to cook it another 5 minutes on low-medium-flame

Mince filling is ready; shift it to a bowl and let it cool down completely. Keep it aside.
                      

Take out samosa sheet on board surface if the sheet is square shape then just cut it into 3 rectangle wide strips, separate one strip in two parts, place one strip then apply flour batter in the medium of the stri.p      

Then the second strip is placed on top of it like a direction sign as shown in the picture below. It will allow it to stick firmly together and won’t break up when deep frying or baking. Put 1 tbsp filling in the center of .it

                                

Fold the right side first so that it covers the filling properly. Apply flour paste.

                        

Fold from the upward side so that it overlaps the right side and sticks to it; apply flour paste again.

                     

Then fold the left side and apply flour paste, fold from the downward side, box patty is ready, repeat the same way with all remaining manda Patt.  i 

                      

Now at this stage, they are ready to freeze.
                          

At this stage, if you want to serve/eat immediately,y then take a deep frying pan and pour oil to heat .it 

               

Slide 1-2 patties in one batch or according to your wok or patty size 

              

Deep fry box patties on a medium flame for about 3 minutes on each side or until nicely golden brown from both sides

Place on a paper towel fto removeexcess oil  

Ready-to-serve box patties, with tomato ketchup, sauce, and tea

                        

Dal Kachori Recipe

 
                                               

Dal Kachori || Stuffed Kachori  || How to make dal kachori with step-by-step photos...

Personally, I find that dal kachori with aloo tarkari is a more flavorful and delicious fried snack than samosas or pakoras. I love pairing dal kachori with aloo chana tarkari as it is a common and tasty snack. 

This highly sought-after snack can be easily prepared at home using readily available ingredients. Despite its seemingly complex appearance, it is actually a simple dish to make, making it a great option for unexpected guests or when you don't feel like cooking something extravagant.
                                                    

                                                                             

 

It is served with Aloo chana tarkari, achar, and raita. My All-time favorite food of most people is dal kachori, which can be made with chana dal or moong dal. I make it with chana dal. I have already given aloo chana tarkari masala and tarkari recipes in my previous post. You can click the links given below, too. Here I will tell the step-by-step kachori process, so let's begin.     

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In a pan/pot,t add lentils along with spic,, es bring them to a boil, and cover them until they are soft
Note: There should be no remaining water in the dal. If you see water remaining in it, then dry it on a high flame first. Now let it cool down.     

Grind them in a chopper machine till they turn into a fine dal mixture.

Shift the ground dal to the bowl and keep it aside.    

Take a bowl and add all-purpose flour with spices and mix them well until a crumbly texture. Start kneading the dough by adding water little by little.

Knead the dough to smooth and super soft for around 10-15 minutes; you can see the photo below.

                                          

Cover it with cling wrap, and set aside to rest for around 15 minutes.
      

Take the dough out, punch it again for 5 minutes, and apply oil all over the kachori dough.

Cut the dough in half.

Divide the dough into equal portions, make smooth balls, and flatten them between your palms.       

Cover the dough portions with a kitchen towel to prevent dryness. 

        

Before you start filling the wok with oil on the stove over a low-medium flame

Take one flattened ball at a time, then roll it 1.5 inches in a round shape. Place 1 portion of dal stuffing in the centre.r

Gather the edges and pinch them into the center. Seal them tightly and flatten them by pressing very gently. Press the kachori gently with an oily hand.

Note: Don't use flour at the time of stuffing or pressing kachoris because they become hard and won't puff up.  

Repeat the same process with the other dough balls.

In the hot oil, put the kachoris. I turn the flame down to low-medium, medium, and press them with a scoop.

Fry each side till it turns a nice golden brown color from both sides; now drain them from the oil.  

                            

Place all kachoris on the kitchen towel to remove excess oil. 

                                                    

Your crispy kachori is now ready to serve with raita, achar, and aloo chana Sarkari.