Chocolate Pound Cake
makes one 9-inch bundt pan
Note: Cake is always better if made the day before
12 oz (3 sticks) unsalted butter at room temperature
3 cups granulated sugar
5 extra large eggs at room temperature
3 cups unbleached all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 teaspoons pure vanilla extract
1 cup whole milk at room temperature
Preheat the oven to 325º F. Spray a 9-inch bundt pan with non-stick baking spray.
In a bowl, sift together the flour, cocoa powder, baking powder and salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy and light in color. One at time, add the eggs to the creamed mixture, beating well after each addition. Scraped down the sides and bottom of the bowl with a spatula. Add the vanilla and beat again until blended.
Add the dry ingredients in thirds alternating with the milk. Scrape the sides and bottom of the bowl and blend.
Pour the batter into the prepared bundt pan and smooth the top. Bake for 1 1/2 hours. Remove from the oven and allow the cake to rest in the pan for 10 minutes. Carefully invert the cake onto a wire rack to cool completely. Enjoy!
Printed from thegalleygourmet.net
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