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Chocolate Pound Cake: Preheat oven to
350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray
with a non stick vegetable spray, a loaf pan. Line the bottom of
the pan with parchment paper.
In a bowl
mix the cocoa powder into the boiling water until smooth. Let cool to room
temperature.
In a separate
bowl, sift the cake flour with the baking powder and salt.
In
the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and
beat until light and fluffy (2-3 minutes). Add the eggs, one at a time, beating
well after each addition. Scrape down the sides of the bowl as needed. Beat in
the vanilla extract and cooled cocoa mixture. With the mixer on low add the flour
mixture and mix
only until combined.
Scrape the batter
into the prepared pan and smooth the top with an offset spatula or the back of a
spoon. Bake for about 50
to 55
minutes or until a
toothpick inserted in the center comes out clean.
Remove the
cake from the oven and place on a wire rack to cool for about 10 minutes. Remove
the cake from the pan, re-invert, and cool completely on wire rack.
Will keep, well
wrapped, several days at room temperature or it can be frozen for a month or
two.
Makes one loaf.
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