Chocolate Pound Cake

Shouldn’t the cook get first dibs?  Nope, not in this house.

What you see pictured (above) is the very last chunk of cake.  That little scrap was all that remained after a day in the fridge.  Disappearing faster than the speed of light, why was this piece spared?  I was ordered to make an identical.  And, to guarantee that the duplicate would be absolutely identical, this scrap was left for testing purposes.

Given the large quantity of high quality cocoa powder, I was expecting a dark chocolate flavor.  But, that wasn’t the case.  This chocolate pound cake has a creamy milk chocolate-y flavor and a lovely classic pound cake texture that’s better on the second day.

Chocolate Pound Cake
makes 1 loaf

1 1/2 cups AP flour
1  Tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup Valrhona cocoa
1 1/4 cups sugar
2 sticks butter, soft
4 eggs
2 teaspoons vanilla extract
3/4 cup sour cream

Preheat oven to 350 degrees F.

In a small bowl, sift flour, cornstarch, baking powder and fine sea salt.  Set aside.

In a large bowl, cream butter, sugar, eggs, vanilla and sour cream.  Whip vigorously until light and fluffy.  Add cocoa.  Whip briefly to combine.  Then, gently stir in the flour mixture.  Pour batter into buttered loaf pan and bake at 350 degrees F for 60-70 minutes.

This pound cake might not be picture perfect.  But, it is perfectly delicious.