Chocolate Pound Cake

Chocolate Pound Cake

Ingredients

3 large eggs, room temperature

3 tablespoons milk, room temperature

1 ½ teaspoons pure vanilla extract

1 ½ cups (150 grams) sifted cake flour

1 teaspoon baking powder

¼ teaspoon salt

¾ cup (150 grams) granulated white sugar +3 tablespoons

3 tablespoons cocoa powder

185 grams unsalted butter, room temperature

Ganache: Use equal amounts of cream and dark chocolate (about 1 cup each)

Directions

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non-stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan or a 9 x 2 inch round pan. Line the bottom of the pan with parchment paper and butter or spray the paper.

In a medium bowl, whisk together the eggs, milk, and vanilla extract. In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, cocoa powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure. 

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 the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

Ganache: Chop the chocolate into small pieces so it will melt easily and evenly. Pour nearly boiling double cream onto the chocolate.

Stir until melted and smooth. When the cake is cool, pour ganache on top of it and spread. Cool down completely before slicing.

Makes one 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf or a 9 x 2 inch round cake pan.