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Chocolate Pound Cake

From

December/January 2012

Chocolate Pound Cake

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.

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

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