Chocolate Pound Cake

Total Time: 3 hrs 16 mins Preparation Time: 1 hr 35 mins Cook Time: 1 hr 41 mins

Ingredients

• Servings: 1
• 3 tablespoons unsweetened dutch cocoa
• 1 1/2 teaspoons unsweetened dutch cocoa
• 3 tablespoons boiling water
• 1 1/2 teaspoons vanilla
• 3 large eggs
• 1 1/4 cups cake flour, sifted
• 3/4 cup sugar
• 2 tablespoons sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 13 tablespoons unsalted butter, softened

Recipe

• 1 preheat oven to 350°f.
• 2 use a 8 x 4 x 2 1/2" loaf pan, (4 cups) or any 6 cup loaf pan or fluted tube pan, greased and floured.
• 3 in a medium mixing bowl whisk together the cocoa and water until smooth.
• 4 allow to cool to room temperature and lightly whisk in the vanilla and eggs.
• 5 in a large mixing bowl combine the remaining dry ingredients and mix on low speed for 30 seconds to blend.
• 6 add 1/2 the chocolate mixture and the butter.
• 7 mix on low speed until the dry ingredients are moistened.
• 8 increase to medium speed and beat for 1 minute to develop the cake's structure. scrape down the sides.
• 9 gradually add the remaining chocolate mixture in 2 batches, beating 20 seconds after each addition to incorporate the ingredients and strengthen the structure. scrape down the sides.
• 10 scrape the batter into the prepared pan and smooth the surface with a spatula.
• 11 the batter will be almost 1/2 inch from the top of a 4-cup pan.
• 12 (if your pan is slightly smaller, use any excess batter for cupcakes.) bake for 50 to 60 minutes, (40 to 50 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean.
• 13 place loosely with buttered foil over the cake after 20 minutes to prevent over browning.
• 14 the cake should start to shrink away from the sides of the pan only after removal from the oven.
• 15 let the cake cool in the pan on a rack for 10 minutes.
• 16 loosen the sides with a metal spatula and invert onto a greased wire rack.
• 17 if baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight.
• 18 topping: this is for extra moistness and gives a subtle coffee accent.
• 19 in a small pan, stir together 1/4 cup water and 2 tbsp sugar.
• 20 bring to a full rolling boil.
• 21 cover and remove from heat. when cool, add 1 tbsp kahlua.
• 22 when cake is baked, brush half the syrup onto the top.
• 23 cool the cake 10 minutes and invert it onto a lightly greased rack.
• 24 brush the bottom and sides with remaining syrup.
• 25 reinvert onto rack, top side up, to finish cooling.