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… read more..."
INGREDIENTS
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all-purpose flour
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salt
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boiling water
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Dutch-processed cocoa
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milk chocolate
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unsalted butter, softened
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granulated sugar
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light brown sugar
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vanilla extract
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large egg
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1 cup (5 ounces) all-purpose flour
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1 teaspoon salt
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1/3 cup boiling water
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3/4 cup (2 1/4 ounces) Dutch-processed cocoa
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2 ounces milk chocolate, chopped fine
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16 tablespoons unsalted butter, softened
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1 cup (7 ounces) granulated sugar
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1/4 cup packed (1 3/4 ounces) light brown sugar
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2 teaspoons vanilla extract
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5 large eggs, room temperature
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