Eclair Pound Cake
Ingredients
- 1 1/4 cups all-purpose flour ⓘ
- 3 tablespoons custard powder ⓘ
- 3/4 teaspoon baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar ⓘ
- 3 eggs ⓘ
- 2 teaspoons vanilla extract ⓘ
- 3/4 cup sweetened condensed milk
- 1 cup chopped dark chocolate (or chocolate chips) ⓘ
- 1/2 cup heavy cream ⓘ
- 1/4 teaspoon espresso powder (optional) ⓘ
Instructions
- Preheat the oven to 350° F. Grease a 9" x 5" loaf pan (you can also line it with parchment paper and then grease the parchment).
- Whisk together the flour, custard powder, baking powder, and salt.
- In the bowl of stand mixer (or in a large bowl with an electric handheld mixer), cream together the butter and sugar until pale in color and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Add the sweetened condensed milk and vanilla, alternating with the dry ingredients, in two parts, and mix until the batter just comes together.
- Pour the batter into the loaf pan and bake for about 60 minutes, or until a tester inserted into the center comes out clean. Let the cake cool for at least 20 minutes before turning it out of the pan to finish cooling completely before glazing.
- To make the glaze: Heat the chocolate with the cream in the microwave in 30-second increments, stirring between each until smooth and melted. Add the espresso powder, if using. Pour over the cooled cake.
Nutrition & Diet Analysis (per serving)
857
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).