No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chocolate Pound Cake

This chocolate pound cake recipe is courtesy of Emily Luchetti and should be used in her Chocolate Caramel Bread Pudding.

  • servings: 10

Ingredients

  • 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

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter a 10-inch bundt pan.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Bake until a cake tester inserted into the center comes out clean, about 50 minutes. Let cool to room temperature.

Source
The Martha Stewart Show, July Summer 2008