advertisement

advertisement

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.

Double-Chocolate Pound Cake

This loaf gets its lift from the thorough beating of the butter and sugar (a full eight minutes) and eggs, instead of leavenings such as baking powder or baking soda.

  • Prep:
  • Total Time:
  • Servings: 8
Double-Chocolate Pound Cake

Photography: Con Poulos

Source: Everyday Food, May 2011

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 1 1/4 cups all-purpose flour (spooned and leveled), sifted, plus more for pan
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 5 large eggs, room temperature, lightly beaten
  • 1/2 teaspoon coarse salt
  • 1/4 cup unsweetened cocoa powder
  • 6 ounces semisweet chocolate, chopped or chips

Directions

  1. Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour and cocoa powder, beating well to combine and scraping down bowl as needed. Fold chocolate into batter.

  2. Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.

Cook's Note

Let refrigerated butter sit at room temperature for 30 minutes; it should hold an indentation when pressed. If your eggs are cold, submerge them in warm water for 15 minutes.

Reviews (2)

  • Yasmeen124 20 Sep, 2014

    The batter was so light brown ..
    But the cake seems delicious at last :P
    Should it be that light color ..??

  • britneybarnes3 19 Dec, 2013

    It didn't turn out to well. Maybe because I had to hand beat it instead of using an electric mixer. It was pretty dry and doesn't look very nice. More like a brownie than pound cake.

Related Topics