Chocolate Pound Cake Recipe:
1/4 cup (25 grams) unsweetened Dutch-processed cocoa powder
1/4 cup (60 ml) boiling hot water
1 1/2 cups (180 grams) cake flour
1 teaspoon (4 grams) baking powder
1/2 teaspoon (2 grams) salt
1 cup (225 grams) unsalted butter, at room temperature
1 1/4 cups (250 grams) granulated white sugar
1 1/2 teaspoons (6 grams) pure vanilla extract
4 large eggs, at room temperature
2 tablespoons milk, at room temperature
3 ounces (90 grams) semi sweet chocolate, coarsely chopped
2 tablespoons (25 grams) butter, diced
1 tablespoon honey (or light corn syrup, golden syrup, agave, brown rice syrup or liquid glucose)
Chocolate Pound Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 5 inch (23 x 13 cm) loaf pan. Line the bottom of the pan with a piece of parchment paper.
In a small bowl mix the cocoa powder into the boiling water until the cocoa powder has dissolved and is smooth. Let cool to room temperature.
In a separate bowl, sift or whisk the cake flour with the baking powder and salt.
In the bowl of your electric mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and vanilla extract and beat, on medium high speed, until light and fluffy (about 5 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of your bowl as needed. Beat in the cooled cocoa mixture. With the mixer on low speed, add the flour mixture (in two additions) along with the milk (in one addition) and mix only until combined.
Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until a toothpick inserted into the center of the cake just comes out clean.
Remove the cake from the oven and place on a wire rack to cool for about 15-20 minutes. Run a spatula or knife around the inside of the pan and then remove the cake from the pan, peel off the parchment paper, re-invert, and cool completely on a wire rack.
Chocolate Glaze: Melt the chocolate, butter, and honey in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool until it thickens to pouring consistency. Pour the glaze over the top of the cooled cake, letting the glaze flow down the sides. Well wrapped, this cake will keep four to five days at room temperature or it can be frozen for a couple of months.
Makes one loaf.
This Chocolate Pound Cake is rich and buttery with a mild chocolate flavor. It has a fine crumb and a dense texture. While this cake doesn't really need a frosting, I couldn't resist pouring a shiny chocolate glaze over the top. The name 'pound' (in France this type of cake is known as quatre quarts) was given to this type of cake because traditionally it was made with one pound (450 grams) each of butter, sugar, eggs, and flour. An easy formula to remember and quite an easy cake to make.
This Chocolate Pound Cake gets its chocolate flavor from unsweetened cocoa powder. When adding the cocoa powder to the cake batter, we first dissolve it in boiling water to bring out its full flavor. Now, there are two types of unsweetened cocoa powder: natural and Dutch-processed. For this recipe we are using Dutch-Processed or Alkalized Unsweetened Cocoa Powder which is treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it is used in recipes that contain baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids. And remember, just like chocolate, each brand of Dutch processed cocoa powder has its own unique flavor which will affect the flavor of your pound cake.