Chocolate Pound Cake

From Cook's Country | December/January 2012

Why this recipe works:

We retooled the classic pound cake recipe to make it plush and ultra-chocolaty. We did away with the need for chemical leaveners by properly creaming the butter and sugar. We found that room-temperature eggs worked best because they didn’t deflate the batter as they were added. Finally, for… read more

We retooled the classic pound cake recipe to make it plush and ultra-chocolaty. We did away with the need for chemical leaveners by properly creaming the butter and sugar. We found that room-temperature eggs worked best because they didn’t deflate the batter as they were added. Finally, for chocolate flavor we used two types of chocolate: Dutch-processed cocoa powder and milk chocolate. By blooming both in hot water, we got big chocolate flavor without the harshness of just plain cocoa powder.

less

Serves 8

Our favorite loaf pan (Williams-Sonoma Goldtouch Nonstick) is slightly smaller than a standard 9 by 5-inch pan. If you’re using a standard pan, begin to check the cake for doneness after 55 minutes.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection