CHOCOLATE POUND CAKE
Serves: 8
■ 1 cup (250 mL) all-purpose flour
■ 1 tsp (5 mL) salt
■ 3/4 cup (180 mL) Dutch-processed cocoa powder
■ 2 oz (56 g) milk chocolate, chopped fine
■ 1/3 cup (80 mL) boiling water
■ 1 cup (250 mL) unsalted butter, cut into 16 pieces and softened
■ 1 cup (250 mL) granulated sugar
■ 1/4 cup packed (60 mL) light brown sugar
■ 2 tsp (10 mL) vanilla extract
■ 5 large eggs, room temperature
1. Adjust oven rack to lowermiddle position and heat oven to 325 F (160 C). Grease and flour loaf pan that measures 8 1/2 by 4 1/2 inches (22 by 11 cm). Whisk flour and salt together in bowl. 2. Place cocoa and chocolate in bowl. Pour boiling water over cocoa mixture and stir until chocolate is melted and no dry streaks of cocoa remain. Let mixture cool for 5 minutes.
3. Using stand mixer fitted with paddle, beat butter, granulated sugar, brown sugar, vanilla and cocoa mixture on medium-high speed until fluffy, 2-3 minutes.
4. Add eggs, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, scraping down bowl as needed, until just combined (batter may look slightly curdled). Give batter final stir by hand.
5. Transfer batter to prepared pan and gently tap pan on counter to release air bubbles.
6. Bake until toothpick inserted in centre comes out clean, 1 hour to 1 hour 10 minutes, rotating pan halfway through baking.
7. Let cake cool in pan on wire rack for 10 minutes. Remove cake from pan and let cool completely on rack, about 2 hours. Serve. (Cake can be stored at room temperature for up to 3 days or frozen for up to 1 month; defrost cake at room temperature.)