A classic chocolate pound cake that might be the best cake they’ve ever eaten.
Total Time:1 hour 40 minutes
Yield:10 servings 1x
227 grams unsalted butter, softened
595 grams sugar
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.
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