I like to believe that I’m a relatively self-aware person who has a good grasp on reality. Every now and then I get reminded that I really have no idea what’s going on. I made this cake because I thought it was pretty solid, a good, not-too-sweet chocolate cake to have in your profile to go with tea or coffee in the afternoon. Good, but not mind-blowing.
I made this cake and brought the leftovers to work as usual. I haven’t worked at my current location for terribly long, and a lot of people don’t know me and aren’t familiar with my baking repertoire. By the end of the day I had people coming up to me telling me this was the best cake they’d ever eaten. Really? Okay. Somebody even asked me how I got it in that neat shape. Friends, it’s called a bundt pan, and you need one.
This cake comes together quickly and easily. It’s a classic. No tricks. I topped mine with some white chocolate ganache, but any flavor of glaze or even a dash of powdered sugar would be just as excellent.
Sometimes you never know when a new star will break through. Keep it classic with Chocolate Pound Cake and everyone will think you’re awesome.
- 227 grams unsalted butter, softened
- 595 grams sugar
- 5 eggs
- 2 teaspoons vanilla extract
- 404 grams all-purpose flour
- 18 grams cocoa powder
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup milk
- Preheat your oven to 325 and butter and flour your 10-inch bundt pan. Set aside
- Cream together your butter and sugar in a large mixing bowl with an electric mixer until light and fluffy. Beat the eggs in one at a time and then mix in the vanilla extract. Scrape down the sides of your bowl and give it another mix to make sure everything's blended.
- Sift together your flour, cocoa powder, baking powder, and salt. Add a third of your dry ingredients, half of your milk, another third of the dry ingredients, the rest of the milk, and then the last of the dry ingredients, mixing each addition in completely before adding the next.
- Give your batter one last mix with a rubber spatula to make sure everything is evenly incorporated. Transfer your batter to your waiting bundt pan and make sure the batter is spread evenly.
- Bake for about an hour and 20 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then hold your breath while you turn your cake out onto your favorite cake plate. Top however you like and get out there and make an impression.
