CHOCOLATE POUND CAKE
MAKES 1 (9-INCH) CAKE
Starting this pound cake in a cold oven makes it rise higher with a delightfully crispy crust.
3 tablespoons hot water
2 teaspoons espresso powder
1 cup unsalted butter, softened
3 cups sugar
6 large eggs
1½ teaspoons vanilla extract
3 cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon kosher salt
¼ teaspoon baking powder
¾ cup heavy whipping cream
1½ cups semisweet chocolate chunks
Sweetened whipped cream, sliced fresh strawberries, to serve
1. Spray a 9-inch tube pan with baking spray with flour.
2. In a small bowl, stir together 3 tablespoons hot water and espresso powder. Let stand for 5 minutes.
3. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
4. In a medium bowl, whisk together flour, cocoa, salt, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture alternately with cream and espresso mixture, beginning and ending with flour mixture, beating just until combined after each addition. Stir in chocolate chunks. Pour batter into prepared pan.
5. Place in a cold oven. Bake at 325° until a wooden pick inserted near center comes out clean, about 1 hour and 40 minutes. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Serve with whipped cream and strawberries, if desired.
BUTTERMILK POUND CAKE
MAKES 1 (9X5-INCH) LOAF
The tang of buttermilk adds flavor and tenderness to classic pound cake.
POUND CAKE
¾ cup unsalted butter, softened
1½ cups sugar
3 large eggs, room temperature
1½ cups all-purpose flour, sifted
½ teaspoon kosher
