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Chocolate Pound Cake with Almonds

This is another recipe from my friend Ina, I did swap out a few ingredients but this is a heavenly cake. Okay it's a bundt, and I do have Ina's bundt pans but so good - Enjoy


1 cup of unbleached flour

1 cup of unsalted butter at room temp

1 1/4 cups of raw sugar

1/2 cup of cocoa powder

1/3 cup of creme fraiche

4 eggs

1 1/2 tablespoon of cornstarch

1 tablespoon of dark rum

3/4 teaspoon of baking powder

1/2 teaspoon of salt

Powder Sugar


1 1/4 cups of powdered sugar

1/4 cup of cocoa powder

2 tablespoons of creme fraiche

1 tablespoon of dark rum

Sliced toasted Almonds


Preheat the oven to 350 degrees

Grease a bundt pan with butter and dust with powder sugar.

Whisk together the flour, salt, baking powder, and cocoa powder and set aside.

In the stand mixer cream together the butter and the raw sugar until creamy and light. Then add one egg at a time, beating well between additions. Add rum.

Lower the speed of the mixer and alternate with the flour and the creme fraiche until combined.

Pour into the prepared bundt pan, level, and bake for about 55 to 65 minutes or until a toothpick comes out clean. Transfer to a cooling rack for about 45 minutes, then turn out to finish cooling.

While the cake is cooling make the glaze, place ingredients in a bowl, and using a hand mixer blend until smooth, you may need to add more rum if not syrupy enough. Pour over cooled cake and sprinkle with almonds. Let sit for 25 minutes before serving.

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