Chocolate Pound Cake
Pound cake is wonderful. Chocolate cake is wonderful. Why is the combination so often a disappointment?
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 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.