CHOCOLATE-SOUR CREAM POUND CAKE

This dense, buttery, deeply chocolaty snack cake will appeal to true chocolate lovers as well as those like Roman, who admits she’s “not that into chocolate.” Demerara is a coarse-grain sugar often used to garnish baked goods. If you don’t have it, or don’t want to track it down, just use regular granulated sugar. Store this cake, tightly wrapped in plastic wrap, up to five days at room temperature, or up to 1 month in the freezer.

Preheat oven to 350°F. Line a 9 × 4-inch loaf pan with parchment paper.

In a medium bowl, whisk 1¼ cups all-purpose flour, ¾ cup cocoa powder,

1¾ tsp kosher salt and 1½ tsp baking powder.

In large bowl, beat 6 oz (1½ sticks) unsalted butter, at room temperature, 1½ cups granulated sugar and 1 tsp vanilla extract 4-5 minutes or until extremely pale and fluffy. Scrape down sides. Add 2 large eggs and 2 large egg yolks, one at a time, beating after each to incorporate. Continue beating 2-3 minutes or until mixture is smooth, fluffy and well incorporated.

With mixer on low, add about half the flour mixture, followed by 1 cup sour cream or whole-milk yogurt, followed by remaining flour mixture. Just before everything is incorporated, add three-quarters of 8–10 oz chocolate, chips or

chopped-up bars (optional).

Scrape batter into prepared pan. Sprinkle with remaining chocolate (if using) and 3 Tbsp demerara sugar. Bake 65-'5 minutes or until cake is puffed, considerably taller and pulling away from the sides of the pan. Cool entirely before removing from pan. Serves 8-10.