DOUBLE CHOCOLATE POUND CAKE
Recipe fits 6 cup bundt pan
Ingredients
6 ounces sweet butter, softened
1 1/4 cups sugar
1 tsp water, room temperature
2 tsp espresso powder
3 large eggs, at room temperature
1 cup unbleached all-purpose flour
1/2 cup unsifted dark Dutch-process cocoa powder
1/4 tsp baking powder
Pinch of salt
1/2 cup whole milk (or buttermilk), room temperature
1/2 cup dark chocolate chips
Powdered sugar (optional)
Directions
Preheat oven to 350°F.
Spray bundt pan with non-stick cooking spray.
Cream butter and sugar in bowl of stand mixer on medium-high until light – almost white - in color, 7-8 minutes. Scrape down sides of the bowl with spatula.
In small bowl, stir together water and espresso powder until smooth. Add eggs into bowl and whisk to blend. With mixer running on medium, add eggs to butter mixture a few Tbsp at time, allowing each addition to completely blend in before adding next.
About halfway through, turn off mixer and scrape down sides of bowl, then continue adding eggs. Scrape down bowl again.
With fine-mesh strainer, sift flour, cocoa powder, baking powder, and salt into medium bowl and whisk to blend. With mixer running on low, add flour mixture and milk or buttermilk alternately, beginning with one-third of flour mixture and half of the buttermilk; repeat, then finish with flour mixture. Scrape down bowl and finish blending batter by hand if necessary.
Fold in chocolate chips.
Put batter into prepared pan and smooth top.
Bake for 45 to 55 minutes, until firm to touch and toothpick inserted into center comes out clean.
Transfer to rack to cool completely.
Optional: Sprinkle with powdered sugar.
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