I have baked a broken hearted cake lol! I guess the pan is too small, I should have just adjust to 100g instead of 150g; then perhaps it wouldn't crack. Nevertheless, the cake is delicious and I would definitely bake this again.
Vanilla/Chocolate Pound Cake
Serves: 10 (58g) 230 calories based on a 2000 calories diet
1. Pre-heat oven to 150C and grease and lightly dust flour an 6" pan. Line the bottom if you wish.
2. Sift flour and baking powder twice. Set aside.
3. Cream butter and sugar together until light and creamy. Add vanilla extract.
4. Add beaten eggs slowly until well combined. I usually let the mixer run on low and slowly pour it in.
5. Fold in the sifted flour in 3 addition. You can either fold in with a spatula or let the mixer run on low and slowly add in the flour. Mix until just combined. Do not over work the batter.
6. Pour 2/3 of batter into prepared pan and smooth it out. Add chocolate powder and milk into remaining 1/3 and mix well. Pour gently over the vanilla batter and spread out evenly. Tap gently on the counter top to remove any trapped bubbles.
7. Bake for 20 minutes at 150C and another 30-40 minutes at 160C or until an inserted skewer comes out clean. Cool in pan for 10 minutes before ummoulding and leaving on the rack to continue cooling.
To make it moist, wrap the cake in cling film while still warm or you can spray a mist of water on top of the cake immediately upon removing from oven.
Variation 1: Grind 5g of black tea leaves and add to the sifted flour.
Variation 2: Add zest of 1 lemon after beating in the eggs
