Chocolate Pound Cake
Originally made with a pound of each main ingredient, this recipe reduces the amount of sugar and adds chocolate for a dense buttery cake. This can be served as a loaf cake, or sliced horizontally and filled as a European-style layer cake.
Serves: 12Hands-on: 25 minutesTotal: 1 hour 25 minutesDifficulty: Easy
- 8 oz. semisweet chocolate, finely chopped
- 1 lb. butter, softened
- 1 cup sugar
- 6 large eggs, at room temperature
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- Preheat the oven to 350°F. Line the bottom of a loaf pan (9 by 5 by 3 inches) with parchment paper. Lightly coat the sides of the pan with butter and flour.
- Melt the chocolate in the top of a double boiler over hot, not simmering, water, stirring continuously. Set aside to cool.
- Cream together the butter and sugar, using an electric mixer on a medium-high speed, until light and fluffy. Adjust your mixer to a medium speed and add the eggs, one at a time, beating until thoroughly blended. Adjust your mixer to a low speed and blend in the vanilla and melted chocolate. Fold in the flour a little at a time.
- Pour into the prepared pan and bake for 1 hour, or until a toothpick comes out clean when inserted in the center of the cake. Cool on a wire rack.