I use 125g of each ingredients instead of 1 pound (454g) each to make my ‘Basic Pound Cake’. I added 125g melted Dark Chocolate to it to make this chocolate cake, but the recipe has been altered slightly. Now I am happy to share this recipe. Icing is optional but it makes the cake look great and yummy.

Cake Tin

Standard Loaf Tin


1/3 cup Self-Raising Flour
1/2 cup Almond Meal
*Note: Flour & Almond Meal weigh 125g in total
1 tablespoon Cocoa Powder *optional, depending on Dark Chocolate’s cocoa content
125g Butter *cut into small pieces, softened at room temperature
125g (OR 1/2 cup) Caster Sugar
125g Dark Chocolate *melted
1 teaspoon Vanilla Extract
3 Egg Yolks
3 Egg Whites *Note: Eggs should be at room temperature

1/2 cup Icing Sugar
2 teaspoons Milk

  1. Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
  2. Combine Self-Raising Flour, Almond Meal and Cocoa Powder in a bowl and set aside.
  3. Beat the softened Butter in a mixing bowl with a whisk until smooth. Add 1/4 cup Sugar and beat until creamy. Add Egg Yolks and mix well. Add melted Chocolate and mix well.
  4. Beat Egg Whites until soft peaks form. Gradually add 1/4 cup Caster Sugar and beat until combined well and glossy.
  5. Add the flour mixture to the chocolate mixture and mix well. Then gently fold in the Egg Whites mixture. DO NOT over-mix it.
  6. Pour the mixture into the loaf tin and bake for 40 minutes or until cooked through.
  7. Stand the cake in the tin for 5 minutes as it is quite soft, then turn onto a wire rack to cool.
  8. To make the icing, combine Icing Sugar and Milk in a bowl and mix well until smooth. If you need to make it softer, add extra Milk, but only a small mount at a time. Spread the icing over the cooled Chocolate Cake.