Chocolate Pound Cake Recipe
A really great pound cake should have an even crumb with a melt-in-your-mouth texture. This is a really great pound cake with a big chocolate flavor!
slices
Ingredients
- 3 large eggs (room temp)
- 4 egg yolks (room temp)
- 1 teaspoon vanilla extract
- 2 oz whole milk (¼ cup, divided)
- 6 oz cake flour (1 ½ cups, see note)
- 2 oz Dutch process cocoa powder (½ cup)
- ¼ teaspoon table salt
- 1 teaspoon baking powder
- 1 tablespoon instant espresso powder (optional)
- 10 oz granulated sugar (1 ¼ cups)
- 9 oz unsalted butter (room temp)
Instructions
- Preheat the oven to at 350 °F. Butter and flour a 9"x5" loaf pan or Bundt pan.
- Combine 3 large eggs, 4 egg yolks, 1 teaspoon vanilla extract and half the milk in a small bowl, whisk to combine and set aside.
- Sift together 6 oz cake flour, 2 oz Dutch process cocoa powder, ¼ teaspoon table salt, 1 teaspoon baking powder and 1 tablespoon instant espresso powder in a mixing bowl. Add 10 oz granulated sugar to the flour and mix at low speed for 30 seconds. Add 9 oz unsalted butter to the flour and mix until combined. Add the other ½ of the milk and increase the speed to medium high. Mix for a full 2-3 minutes. The batter will lighten in color and texture. If your using a hand mixer add another minute or two to the mixing time.
- Scrape the bowl and paddle thoroughly. On low speed, add the egg mixture in 3 increments, scraping the bowl after each addition. Mix just until the eggs are incorporated.
- Pour the batter into the prepared pan and smooth to an even layer. Bake until a toothpick inserted in the middle comes out clean (about 55 minutes).
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!