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Three-Layer Pound Cake

Recipe photo courtesy of Sidney Bensimon

One slice in, and this tiered pound cake proves it's anything but vanilla. A rich chocolate base, lighter cocoa center, and buttery top make it far more gratifying than the mere sum of its parts.

Source: Martha Stewart Living, September 2018
Total Time Prep Yield



Cook's Notes

It's delicious the day of -- or wrap slices individually in plastic and freeze in bags for up to three months.

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How would you rate this recipe?
  • moreilly16000187
    23 DEC, 2018
    Directions were clear. The batter was easy to work with, and bake time was accurate. But I didn’t see as much rise as I’d like and certainly didn’t match the photo, despite using a brand new container of baking powder. It was a dense crumb as you’d expect with pound cake, but unaccountably dry-perhaps too much chocolate in the recipe?
  • CKL21219603
    10 NOV, 2018
    This is a nice cake with a delicate crumb. I had trouble when I mixed the cocoa with the cooled melted chocolate. It instantly became a solid mass. I didn’t think to put it in the microwave for a few seconds to try to soften it up until it was too late. I tried to mix with the batter and it didn’t mix well. Still a nice cake. I split the batter in two 2 cup bunds pans and baked for about for about 50 minutes and the instant read thermometer read 210 degrees.

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