CHOCOLATE POUND CAKE
Two 9 × 5-inch loaves or one 9- or 10-inch tube cake; about 16 servings
Have all ingredients at room temperature, about 70°F. Preheat the oven to 325°F.
Mix together into a paste in a small bowl:
- 2 tablespoons (30g) unsalted butter, softened
- 2 tablespoons (10g) cocoa powder
Use this mixture to grease two 9 × 5-inch loaf pans or one 9- or 10-inch tube pan. Whisk together in a medium bowl:
- 2 ½ cups sifted (250g) cake flour
- ¾ cup (60g) unsweetened natural or Dutch-process cocoa powder
- 1 teaspoon salt
Set aside. Have ready:
- 8 ounces (225g) bittersweet chocolate, melted and cooled to about 80°F
Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy:
- 3 sticks (12 oz or 340g) unsalted butter, softened
Gradually add and beat until light and fluffy, 5 to 7 minutes:
- 2 ¼ cups (450g) sugar
Beat in:
- 2 teaspoons vanilla
Beat in the melted chocolate until combined. Beat in one at a time until combined, scraping down the sides of the bowl frequently:
- 8 large eggs
Gently mix in the flour mixture in 3 parts, alternating with:
- 1 cup (240g) sour cream
in 2 parts. Mix just until combined. Scrape the batter into the prepared pan(s). Bake until a toothpick inserted in the center comes out clean, about 1 hour for the loaf pans, about 15 minutes longer for the tube pan.
Let loaves cool in the pans on a rack for 10 minutes; a tube pan for 15 minutes. Turn the cake(s) out of the pan(s). Turn loaves right side up to cool. Let a tube cake cool upside down.