Chocolate Cream Pound Cake

Directions

1. 1
   Preheat oven to 175 C (350 F).
2. 2
   Grease an 8 x 4 inch loaf pan and dust with powdered sugar, shaking off excess.
3. 3
   Whip the cream until stiff; beat in eggs and vanilla.
4. 4
   Sift together the remaining ingredients and add to the cream mixture.
5. 5
   Stir to combine (the batter is quite stiff and sticky).
6. 6
   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.
7. 7
   Cool the cake in the pan for 10 minutes before turning out on rack.
8. 8
   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.