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Name: Chocolate Pound Cake for loaf pan
Prep time: 1 h 10 min
Total time: 1 h 30 min
Yield: 1
Cuisine: American-South
Ingredients: 1 cup All purpose flour; 1 teaspoon salt; 1/3 cup boiling water; 3/4 cup dutch-processed cocoa; 2 ounces milk chocolate chopped fine; 16 tablespoon unsalted butter softened; 1 cup granulated sugar; 1/4 cup light brown sugar packed; 2 teaspoons Vanilla extract; 5 eggs large

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INGREDIENTS

1 cup All purpose flour
1 teaspoon salt
1/3 cup boiling water
3/4 cup dutch-processed cocoa
2 ounces milk chocolate ; chopped fine
16 tablespoon unsalted butter ; softened
1 cup granulated sugar
1/4 cup light brown sugar ; packed
2 teaspoons Vanilla extract
5 eggs ; large

Servings

INSTRUCTIONS

Adjust oven rack to lower-middle position and heat oven to 325 degrees.

Grease and flour loaf pan. Combine flour and salt in bowl. Pour water over cocoa and chocolate in second bowl and stir until chocolate is melted and no dry streaks of cocoa remain. Let mixture cool 5 minutes.

Using stand mixer fitted with paddle, beat butter, cocoa-chocolate mixture, granulated sugar, brown sugar, and vanilla on medium-high speed until fluffy, 2 to 3 minutes. 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. Give batter final stir by hand (it may look curdled).

Make sure if you are using standard loaf pan to start checking doneness at 55 minutes.

Scrape batter into prepared pan and gently tap on counter to release air bubbles. Bake until toothpick inserted in center comes out clean, 60 to 70 minutes. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan and cool for 2 hours. Serve

NOTES

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Chocolate Pound Cake for loaf pan

1 cup All purpose flour 
1 teaspoon salt 
1/3 cup boiling water 
3/4 cup dutch-processed cocoa 
2 ounces milk chocolate chopped fine
16 tablespoon unsalted butter softened
1 cup granulated sugar 
1/4 cup light brown sugar packed
2 teaspoons Vanilla extract 
5  eggs large

Adjust oven rack to lower-middle position and heat oven to 325 degrees.

Grease and flour loaf pan.  Combine flour and salt in bowl.  Pour water over cocoa and chocolate in second bowl and stir until chocolate is melted and no dry streaks of cocoa remain.  Let mixture cool 5 minutes.

Using stand mixer fitted with paddle, beat butter, cocoa-chocolate mixture, granulated sugar, brown sugar, and vanilla on medium-high speed until fluffy, 2 to 3 minutes.  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.  Give batter final stir by hand (it may look curdled).

Make sure if you are using standard loaf pan to start checking doneness at 55 minutes.

Scrape batter into prepared pan and gently tap on counter to release air bubbles.  Bake until toothpick inserted in center comes out clean, 60 to 70 minutes.  Cool cake in pan on wire rack for 10 minutes.  Remove cake from pan and cool for 2 hours.  Serve

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Nutrition

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Serving Size: 1 Serving (969g)
Recipe Makes: 1 Servings

Calories: 3417
Calories from Fat: 2404 (70%)

Amt Per Serving		% DV

	Total Fat 267.1g	356 %
	Saturated Fat 159.3g	796 %
	Monounsaturated Fat 72g
	Polyunsanturated Fat 12.9g
Cholesterol 1521.8mg		468 %
Sodium 549.9mg		19 %
Potassium 2011.7mg		53 %
Total Carbohydrate 228.9g		67 %
	Dietary Fiber 26.8g	107 %
	Sugars, other 202g
Protein 63.1g		90 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3417

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