Weird Chocolate Pound Cake

Note 1: This is a spin-off of pound cake and chocolate sponge cake previously posted.

Note 2: The half-measured-cake really got me to start re-thinking my ratio for full cake.

Half measurement - suitable for a 6-inch cake

Part A

1 cup (200 gm) milk chocolate coin

1/2 cup (125 ml) full cream milk

2 tbsp (12gm) cocoa powder

2 tbsp (28gm) cooking oil

Part B

1/2 cup (125 gm) butter (65gm pure butter, 60gm Pelangi margarine)

1/2 cup (100gm) fine sugar

1 cap vanilla essence

3 eggs grade A

1 cup (120gm) all purpose flour

1 tsp baking powder

1/4 tsp baking soda

Part C (Glaze)

200gm milk chocolate coin

100gm full cream milk

1/4 cup (30gm) cocoa powder

3 tbsp (45 gm) pure butter

30gm canola oil

Steps:

1. Melt Part A until well combined but not too hot. Set aside.

2. To start Part B, cream butter and sugar until white and fluffy. Add in vanilla essence and mix until well blended.

3. Slowly drizzle in some parts of Part A into butter mixture. Mix until fluffy before each addition. Do not let the butter mixture collapse.

4. On a separate bowl, beat eggs until frothy and really aerated. Pour into butter mixture in three parts. In each addition, mix until fluffy before each addition so that the butter mixture do not collapse and continously aerated.

5. Add in baking powder and flour in three parts. Mix until well combined (until cannot see lumps or raw flour) and take care to not overbeat the batter or may end up with really dense chewy cake.

6. Bake in a deep 8" or 9" pan (greased with butter beforehand) for 45-50 minutes under 160°C. Slow bake will allow ample time for even cooking and signature pound cake crack on top of the cake. (Should we bake covered for 30 minutes and uncovered for 15 minutes?)

7. Let cool completely before pouring Part C chocolate glaze on top. Might take 30 minutes - 1 hour.

8. Part C - can use double boiler, or microwave 10 seconds burst, or direct heat with alternating on-and-off-fire every few seconds. Heat gently only enough to melt and mix. Pour on top of cake while still warm.

9. Slowly heat the glaze only enough to melt the mixture. Should not be too heaty on the fingers. Once well combined, adjust the thickness of glaze with more milk if needed. Check with spatula for the desired thickness. Add more butter if want more thick. Pour over a cooled cake. Serve.