Chocolate Pound Cake
This chocolate pound cake recipe is courtesy of Emily Luchetti and should be used in her Chocolate Caramel Bread Pudding.
- 12 tablespoons unsalted butter, at room temperature, plus more for pan
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1/2 cup milk
- 1/2 teaspoon freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 1 1/2 cups granulated sugar
- 3 large eggs
Preheat oven to 350 degrees. Butter a 10-inch bundt pan.
Sift together flour, cocoa powder, and baking powder onto a piece of parchment paper or into a bowl. Add salt and set aside. In a small bowl or measuring cup, stir together milk, lemon juice, vanilla, and 2 tablespoons water; set aside.
Combine butter and sugar in the bowl of an electric mixer fitted with a paddle attachment and beat on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add flour mixture in 3 additions, alternating with the milk mixture and ending with the flour mixture, mixing well after each addition. Pour into prepared pan.
Bake until a cake tester inserted into the center comes out clean, about 50 minutes. Let cool to room temperature.