Chocolate chip pound cakes - recipe

Ingredients

Recipe , Chocolate , Baileys , Cakes , Chip , Pound

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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
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
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

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
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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