Chocolate Almond Pound Cake: I Found My Favourite Chocolate Cake Recipe!

There are certain things every woman needs.

The perfect LBD.

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The absolute hold-all that is both classy and  convenient.

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Your 2 am best friend who will pick up the phone no matter what. (Ok I used to read Cosmo and feel all wonderful about being a 2am philosopher and guide to my girlfriends, but once I got married and had a child, this ‘need’ just tumbled off my list. I need my sleep. My friends need theirs. Unless you are seriously in a scrape, you should not be calling anyone at 2am, no matter what time zone they are in.)

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More importantly, you also need a perfect chocolate chip cookie recipe, and a fail-safe/go-to chocolate cake recipe.

I know I need these almost as much as I need water.

And after my last bad attempt at chocolate cake, I searched and sifted; tried and tested; and I found my fail-safe/go-to/favourite chocolate cake recipe.

Surprise surprise, it’s from Thanh again!

How can anyone not want to try something that’s called a chocolate pound cake? I know I did.

I made a few tweaks, slipping in a bar of chocolate to make the batter more decadent.

And some almonds, because almonds are another way to add decadence.

And it’s altogether overall oh-so-darn good. Moist and crumbly; smooth and velvety once it’s in your mouth.

CHOCOLATE ALMOND POUND CAKE (Adapted with minimal changes from Eat, Little Bird.)


  • 1 cup plain flour
  • 2/3 cup cocoa powder, sifted
  • 100 grams almonds, coarsely pounded (according to some conversion calculators, this works out to about 7/8 cup…I guess you could use anywhere between 1/2 cup to 1 cup, depending on how crunchy you want the cake to be and how much you like almonds!)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup unsalted butter
  • 1 cup + 1/3 cup castor sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon instant coffee powder
  • 2 1/2 eggs
  • 2/3 cup vanilla yogurt (I used Danone vanilla yogurt…the small pack is 100 grams, I used about 3/4 of that pack.)
  • 1/4 cup milk chocolate pieces (I used good old Cadbury’s Dairy Milk)


  • Pre-heat the oven to 165 C
  • Sift together the flour, cocoa powder, baking powder, baking soda, salt and crushed almonds and keep aside.
  • In a small bowl, dissolve the coffee powder in  10 ml of hot water, and add in the chocolate pieces to make a thick chocolatey sauce.
  • In a large bowl, beat the sugar and butter together until light and fluffy. Add the vanilla extract + the chocolate coffee sauce and beat some more.
  • Add a third of the egg mixture at a time, along with a tablespoon each of the dry ingredients, and incorporate well.
  • Next, add what’s left of the dry ingredients and the yogurt. Make sure everything is well combined.
  • Pour into a greased and floured baking dish and bake at 165C for about an hour. These ingredients yield ample batter- I poured mine into a 1.5 litre capacity fluted baking dish, and had a little leftover, which I poured  into 2 babycake tins!

I added some slivered almonds atop the babycakes and they were so pretty. The cake is glossy on top and rich and velvety inside; the almonds just add a lovely little textural disruption.

(That line sounded quite prissy, almost Nigella-like. Sorry folks. But this cake is fiiiine.)