Chocolate Pound Cake

Recipe by Carole Reu
READY IN: 3hrs 16mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Use a 8 x 4 x 2 1/2" loaf pan, (4 cups) or any 6 cup loaf pan or fluted tube pan, greased and floured.
  • In a medium mixing bowl whisk together the cocoa and water until smooth.
  • Allow to cool to room temperature and lightly whisk in the vanilla and eggs.
  • In a large mixing bowl combine the remaining dry ingredients and mix on low speed for 30 seconds to blend.
  • Add 1/2 the chocolate mixture and the butter.
  • Mix on low speed until the dry ingredients are moistened.
  • Increase to medium speed and beat for 1 minute to develop the cake's structure. Scrape down the sides.
  • Gradually add the remaining chocolate mixture in 2 batches, beating 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
  • Scrape the batter into the prepared pan and smooth the surface with a spatula.
  • The batter will be almost 1/2 inch from the top of a 4-cup pan.
  • (if your pan is slightly smaller, use any excess batter for cupcakes.) Bake for 50 to 60 minutes, (40 to 50 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean.
  • Place loosely with buttered foil over the cake after 20 minutes to prevent over browning.
  • The cake should start to shrink away from the sides of the pan only after removal from the oven.
  • Let the cake cool in the pan on a rack for 10 minutes.
  • Loosen the sides with a metal spatula and invert onto a greased wire rack.
  • If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight.
  • TOPPING: This is for extra moistness and gives a subtle coffee accent.
  • In a small pan, stir together 1/4 cup water and 2 Tbsp sugar.
  • Bring to a full rolling boil.
  • Cover and remove from heat. When cool, add 1 tbsp Kahlua.
  • When cake is baked, brush half the syrup onto the top.
  • Cool the cake 10 minutes and invert it onto a lightly greased rack.
  • Brush the bottom and sides with remaining syrup.
  • Reinvert onto rack, top side up, to finish cooling.
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