I make my Pound Cakes using 125g of each Butter, Sugar, Eggs and Self-Raising Flour. When you add extra dry ingredients such as Cocoa Powder, I reduce the amount of Flour. However, I tend to use large Eggs, and 3 Eggs weigh about 150g. So, I used 150g each Butter, Caster Sugar, Eggs and ‘Self-Raising Flour + Cocoa Powder’ today.

Cake Tin

Standard Loaf Tin

Ingredients

125g Butter *cut into small pieces, softened at room temperature
125g (OR 1/2 cup) Caster Sugar
3 Eggs *about 125g, must be at room temperature
1/2 teaspoon Vanilla Extract *OR 1 tablespoon Brandy, Rum, etc.
110g Self-Raising Flour
3 tablespoons Cocoa Powder
*Note: Combined weight of Self-Raising Flour and Cocoa Powder is about 125g.
1/2 teaspoon Bi-carb Soda
*Note: If you use large Eggs, 3 Eggs weigh about 150g. Then you can use 150g each Butter, Caster Sugar, Eggs and ‘Self-Raising Flour + Cocoa Powder’.

Method
  1. Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
  2. Beat the softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and beat until creamy.
  3. Add Eggs, one at a time, beating well after each addition. If the Eggs are not warm enough, the mixture will curdle. If that happens, try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy.
  4. Add Brandy OR Rum (OR Vanilla) and mix well. Sift in Self-Raising Flour, Bi-carb Soda and Cocoa Powder, and gently mix with a spatula or large metal spoon until just combined.
  5. Spoon the mixture into the loaf tin and smooth the surface. *Note: Spread the middle part thinner and the edges thicker, so that you will have a nice centre crack.
  6. Bake in preheated oven for 30 to 35 minutes or until cooked through. Stand the cake in the tin for 5 minutes as it is very soft, then turn onto a wire rack to cool.