CHOCOLATE POUND CAKE: RICH, DENSE, & VELVETY -BAKING A MOMENT

Chocolate Pound Cake: Rich, dense, & velvety -Baking a Moment image

Provided by @MakeItYours

Number Of Ingredients 10

3/4 cup unsalted butter ((1 1/2 sticks), softened)
1 cup granulated sugar
3 eggs ((large))
3/4 cup sour cream*
1 teaspoon vanilla extract
1 1/4 cups cake flour
1/4 cup dark cocoa powder ((aka: "Dutched," or "Dutch-processed"))
3 tablespoons unsweetened cocoa powder
1 teaspoon kosher salt
1/4 teaspoon baking soda

Steps:

Preheat the oven to 350 degrees F and mist a 5-cup loaf pan with non-stick spray.
Cream the butter and sugar together in a large mixing bowl on medium-high speed for 3 to 5 minutes, or until very pale and fluffy.
Scrape the bottom and sides of the bowl with a silicone spatula, then add the first egg, mixing in on medium speed until completely incorporated.
Continue to add eggs, one at a time, scraping the bowl and allowing each one to fully incorporate before adding the next.
Stir in the sour cream and vanilla on medium-low speed until well-blended.
Add the flour, dark cocoa, regular cocoa, salt, and baking soda, folding together gently until just barely combined.
Transfer the batter to the prepared pan, and bake the cake until a skewer inserted in the thickest part comes out clean or with a few moist crumbs (approx. 75 to 85 minutes).
Cool the cake in the pan for 30 minutes, then remove it from the pan and allow it to finish cooling on a wire rack.