Bring the margarine, eggs, and milk to room temperature. Sift together the ★ dry ingredients and set aside.
Dissolve the ☆ instant coffee into the boiling water and cool it down.
Coarsely chop the chocolate with a knife.
Line the pound cake mold with parchment paper.
When the above preparations are all completed, preheat the oven to 180°C.
Use a whisk to cream together the softened margarine and granulated sugar until light and fluffy.
Pour egg, milk and coffee and mix well.
Add one egg at a time and mix well each time.
It will look like this after the ingredients from Step 6 are all combined. It's OK if it looks different from the photo.
Use a rubber spatula to fold the ★ dry ingredients into the batter.
Mix the batter just until incorporated. Add the Step 3 chocolate and rum raisins.
Mix it quickly and evenly.
Pour batter into the prepared mold from Step 4. Lightly tap the mold onto the counter a few times to let the trapped air come out. Bake it in the preheated oven for 35 minutes.
If the top gets too hot and is about to scorch, cover it with aluminum foil.
If a skewer inserted into the middle comes out clean, it's done baking! Remove from the oven and cool on a rack.
It will taste even better if you leave it for half a day or overnight. Keep it cool in the refrigerator during warm weather.
I used Ghana Milk Chocolate this time.
Story Behind this Recipe
By using pancake mix, it's easy and foolproof even for a beginner! I made this chocolate pound cake that is perfect for Valentine's Day!
Adjust the baking time according to your oven. You can add a small amount of rum to add more flavor (about 1 teaspoon or to your preference). Once the cake is cooled, wrap tightly with plastic wrap to store it.