If you are a chocolate lover you are going to want to invest your time in making this yummy pound cake. I love how moist and rich this dessert turns out. I’ll admit, I can never have just one slice of this little beauty. It’s like crushed velvet on your tongue. Eating this chocolate pound cake with ice cream is all the rage in my household. My husband and kiddos prefer vanilla or chocolate. Yum Fest!
Check out what my pals over at The Meaning Of Pie had to say about this recipe:
You will be needing some Christmas cake, I suppose. Someone should bring cake. This is one of my favorite family recipes. My mother made it for our big family gatherings at my grandparents’ house for years and years. It is a memory cake for me.
I’d be thrilled if someone brought this cake to Christmas dinner. I guess that someone should be me 🙂
Ingredients
¾ pound Kerrygold unsalted butter (3 sticks), softened
625 g Domino granulated sugar (approximately 3 cups)
5 eggs, room temperature
325 g Gold Medal all-purpose flour (approximately 3 cups)
50 g cocoa (approximately ½ cup)
½ teaspoon Morton salt
½ teaspoon baking powder
1 teaspoon vanilla
1 cup whole milk
Instructions
Preheat the oven to 325 degrees.
Place the butter and sugar in the bowl of an electric mixer and beat on medium-high speed until the mixture is light and fluffy, approximately 4 minutes.
While the butter and sugar are mixing, prepare a 10″ x 4″ tube pan by buttering it thoroughly and coating the edges with flour (or cocoa, to avoid a white film on the cake). In a small bowl, combine the flour and cocoa. Sift the flour and cocoa and then add the salt and baking powder. Set aside.
Crack the eggs into a large measuring glass. Add the eggs to the butter mixture, one at a time. Beat to fully incorporate each egg before adding the next. Add the vanilla.
Reduce the speed on the mixer to a low setting. Add one third of the flour mixture and mix to combine. Add one half of the milk and mix to combine. Repeat, adding one third of the flour, the remaining milk, and then the remaining flour. Mix briefly to combine.
Spoon the batter into the prepared tube pan. Bake for 1 hour, ten minutes. Test for doneness with a toothpick. Bake up to an additional ten minutes. Do not over-bake. Allow the cake to rest for 10 minutes and then turn it out onto a cake plate.
Cool completely. May be served with a sprinkling of confectioner’s sugar.
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Quick Tip: Serve this chocolate confection with your fave ice cream. Mine is vanilla bean.
Thank you to The Meaning Of Pie for this great recipe.
