Chocolate chip pound cakes - recipe

Chocolate chip pound cakes

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For the icing

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  1. 1

    Preheat the oven to 180C (fan 160C, gas mark 4). In a bowl cream together the sugars, butter and vanilla extract either with a wooden spoon or an electric whisk until light and fluffy.

    For this step you'll need:

    • 150g Unrefined light muscovado sugar
    • 150g Unrefined golden caster sugar
    • 1½tsp Vanilla extract
  2. 2

    Gradually beat in the eggs, and fold in the flour, baking powder, cream and Baileys.

    For this step you'll need:

    • 3 Egg(s) (free range) large
    • 300g Self-raising white flour
    • ½tsp Baking powder
    • 150ml Single cream
    • 75ml Baileys
  3. 3

    Fold the chocolate chips through and divide evenly between 12 mini loaf cases (available from major supermarkets). To make it easier to fill the mini loaf cases use a piping bag for the filling.

    For this step you'll need:

    • 150g Milk chocolate chips
  4. 4

    Bake in the oven on a baking tray at least 1cm apart for 25 – 30 minutes until risen and golden and springy to the touch and cool on a wire rack.

  5. 5

    For the icing, mix the icing sugar with the Baileys and drizzle over the cooled cakes with a spoon and dust with a little cocoa powder.

    For this step you'll need:

    • 100g Unrefined golden icing sugar
    • 3 tbsp Baileys
    • Cocoa powder to dust

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