Chocolate Pound Cake and an Interview

This is a simple, yet delicious little cake. Perfect with a glass of ice cold milk.

Chocolate Pound Cake
recipe adapted from Williams-Sonoma Essentials of Baking

1 2/3 cups flour
1/3 cup Dutch process cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, at room temperature
1 3/4 cups sugar
3 large eggs
1 tsp vanilla
1/4 cup whole milk
1 T powdered sugar mixed with 1 T Dutch process cocoa powder for dusting

Position a rack in the middle of the oven, and preheat to 325 degrees. Butter the bottom and sides of a 9 x 5 inch loaf pan. Line the bottom with parchment paper cut to fit. Butter the paper.

In a medium bowl, combine flour, cocoa powder, baking powder and salt with a whisk. Set aside.

In a large bowl combine the butter and sugar. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat on medium-high speed until the mixture is light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, beating well after each addition. Mix in the vanilla. Remove bowl from mixer.

Using a rubber spatula, gently fold in one-half of the dry ingredients until almost fully incorporated. Fold in the milk, followed by the remaining dry ingredients, again until just incorporated. Don't mix too vigorously or the cake will be tough.

Pour the batter into the prepared pan and smooth the top with the rubber spatula. Bake the cake until a toothpick inserted into the center comes out clean, about 70 minutes. Carefully watch the time at the end so that the cake does not overbake.

Let the cake cool in the pan on a wire rack for 5 minutes. Place the rack on top of the cooled cake and invert them together. Lift off the pan and peel off the parchment. Turn the cake domed side up and let cool completely on the rack. Cover the cake with a clean, slightly damp kitchen towel so that the outside does not dry out as it cools.

Using a fine-mesh sieve, liberally dust the top of the cooled cake with the confectioners sugar-cocoa mixture, then transfer to a serving plate.

I did an interview with Laura at The Purse Blogger. If you're not already bored of me and all my yapping, check it out.


Andrea the Kitchen Witch said...

Wow this looks incredible!! I've never tried to make a pound cake, I've only eaten them :) Bookmarking this recipe - I'll be making it soon!

Lindsey Jaye Parry said...

An interview?! You are like famous. Don't forget us little people when you go big time.

Summer also knows as the krazy cake lady said...

Wow sounds DECADENT! Congrats on the interview, I'll check it out!

Jenny said...

Found you from the purse blogger...everything looks so yummy! I love those PB cups...I think they would be gone in a day in my house!

Lily Dawn said...

Just looking at all these pictures makes me seriously hungry!! I loved your answers over at the Purseblogger~ I feel the same way about the way I feed my boys... they eat what we eat: whole grain breads/pastas, fresh fruits and veggies... they absolutely love home-made guacamole because they have always eaten it with us. Everyone thinks that's weird, but it's normal around here =)

Anonymous said...

This looks great! I stinken LOVE pound cake, and with chocolate, well of course that makes it even better!

Katie said...

YUM! It looks wonderful dense yet tender and oh so chocolaty

Heather said...

I really shouldn't look at your blog when I'm hungry. It usually doesn't end well. :)

Anonymous said...


I wonder if this will make a good MINI 3 tier cake for a birthday? Ive been looking for a perfect child-friendly (no caffeine) rich chocolate pound cake.