Chocolate Pound Cake

The pound cake is delicious, moist and buttery with just the right amount of coco powder and it can be baked and then stored in the freezer  for any time snacking. By doubling or tripling the quantity of ingredients, it is easy to make as many miniature-size or large pound cakes for special occasions as needed.
Ingredients:
2 tbs unsweetened coco powder
2 tbs boiling water
2 large eggs, room temperature
3/4 cup flour, sifted
1/2 tsp baking powder
1/2 cup sugar
1/2 stick butter, room temperature
3 tbs chia seeds gel
1 tsp vanilla
Pinch of salt

Directions:

Preheat oven to 350°. Spray a 9" x 4" x 3" loaf pan with vegetable oil and line the bottom with parchment paper.

In a small bowl, whisk coco powder with boiling water. Let it cool. Mix in the eggs and vanilla.

In another larger bowl, use a hand held mixer on low speed to combine flour, baking powder, salt and sugar by beating for 30 seconds.

Add butter and half of the coco-egg mixture at low speed and then increase to medium speed to aerate and develop the cake's structure.

Scrape down the side of the bowl. Gradually add the remaining egg mixture and beat for 30 second to incorporate the egg and strengthen the cake's structure.

Pour the batter onto the prepared loaf pan and smooth the top with the back of a spatula.

Bake for 40 minutes or until a toothache inserted into the center comes out clean. Check the pound cake in 20 minutes and cover loosely with foil to prevent from overbrowning.