CHOCOLATE POUND CAKE.- Simple, Easy, Lovely Pound Cake!

CHOCOLATE POUND CAKE.- I've always been partial to Pound Cake, real old fashioned, butter rich Pound Cake... A lovely golden firm cake, lending itself well to company with coffee or milk, I've never had anyone turn it down!

Today while I was sitting around, dinner was done, Ricardo was taking a nap (I'm trying to learn to take naps per my New Year's Resolution but some days I just can't) and René was busy and the neighbor kitties were being quite vocal and it seemed like making something sweet was the way to go so off I went. It began like the classic pound cake but soon became something more in chocolate, dark chocolate, this was a good idea which quickly improved with the addition of espresso powder and some Kosher Salt, I could taste it.

Turned out pretty well, rich and satisfying with big dark chocolate flavor with an espresso tone bringing up the end and a hint of salt which brings it together. Nice!

So here you are, a nice little recipe for Dark Chocolate Pound Cake. You will need:

1/2 cup butter, room temperature or softened
3/4 cup sugar
2 large eggs, room temperature
1 tsp Vanilla Extract
1 Tbls Espresso Powder

1/2 cup Sour Cream or Buttermilk, your preference
1/4 cup milk

1 cup + 2 Tbls All Purpose Flour
1/2 cup Unsweetened Cocoa Powder or Dutch Processed
1/2 tsp Kosher Salt or Salt Flakes
1/2 Baking Powder

Preheat oven to 325 F or 162 C

Prepare a loaf pan either with shortening and flour, non-stick spray and/or parchment paper for easy removal.

Cream the butter and sugar until light and fluffy. Add the eggs one at a time, then add the espresso powder and vanilla. Mix well.

Whisk together the sour cream and milk, set aside.

Sift the dry ingredients together.  Mix the wet and dry ingredients alternating wet and dry until you finish with dry. Mix just until it comes together but don't over beat.

Pour the batter into the prepared pan, make even. Bake for about 40-50 minutes depending on your oven, check with a toothpick to insure it comes out clean. Start checking around 30 minutes to avoid over cooking. Remove your pan from the oven and allow to cool.

Once cooled you can top with sifted confectioner's sugar or your favorite frosting, like Coffee Buttercream, Chocolate Ganache.

Hope you enjoy this lovely cake!