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.

Photo by Andrei F.
Adapted from cookscountry.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cookscountry.com

Ingredients

  • 9 5-inch to 55

    (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

  • 1 1

    1 cup (5 ounces) all-purpose flour

  • 1 1

    1 teaspoon salt

  • 1/3 1/3

    1/3 cup boiling water

  • 3/4 3/4 1/4

    cup (2 1/4 ounces) Dutch-processed cocoa

  • 2 2

    2 ounces milk chocolate, chopped fine

  • 16 16

    16 tablespoons unsalted butter, softened

  • 1 1

    1 cup (7 ounces) granulated sugar

  • 1/4 1/4 3/4

    cup packed (1 3/4 ounces) light brown sugar

  • 2 2

    2 teaspoons vanilla extract

  • 5 5

    5 large eggs, room temperature

Directions

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease and flour 8½ by 4½-inch loaf pan. Combine flour and salt in bowl. Pour water over cocoa and chocolate in second bowl and stir until chocolate is melted and no dry streaks of cocoa remain. Let mixture cool 5 minutes. 2. Using stand mixer fitted with paddle, beat butter, cocoa-chocolate mixture, granulated sugar, brown sugar, and vanilla on medium-high speed until fluffy, 2 to 3 minutes. Add eggs, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, scraping down bowl as needed, until just combined. Give batter final stir by hand (it may look curdled). 3. Scrape batter into prepared pan and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in center comes out clean, 60 to 70 minutes. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan and cool for 2 hours. Serve.

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