Chocolate Cream Pound Cake - cooking recipe

Ingredients

1 cup whipping cream
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 cup sugar
1/3 cup cocoa powder
2 teaspoons baking powder
3/4 teaspoon salt

Preparation

Preheat oven to 175 C (350 F).
Grease an 8 x 4 inch loaf pan and dust with powdered sugar, shaking off excess.
Whip the cream until stiff; beat in eggs and vanilla.
Sift together the remaining ingredients and add to the cream mixture.
Stir to combine (the batter is quite stiff and sticky).
Spoon batter into the prepared pan and bake in the preheated oven for 45-55 minutes, or until the cake just begins to pull from the edges of the pan.
Cool the cake in the pan for 10 minutes before turning out on rack.
The cake will keep in the fridge for up to a week (if you can resist eating it, that is!) wrapped air-tightly in plastic wrap and foil.