Daily Chocolate Fix. . .(Deep Chocolate Pound Cake)
DEEP CHOCOLATE POUND CAKE
3 cups all-purpose flour
1 cup unsweetened cocoa powder
3 tsp baking powder
1 tsp salt
1/2 lb (16 Tbs OR 2 sticks) butter, softened
3 cups superfine sugar
3 large eggs
2-3/4 tsp vanilla extract
Seeds scraped from a small split vanilla bean
1-1/4 cups milk
1/2 cup heavy cream
powdered sugar, for sifting on top of the baked cake, optional
Preheat the oven to 325 degrees. Grease the inside of a plain 10-inch tube pan with shortening, line the bottom of the pan with a circle of waxed paper cut to fit, grease the paper, and dust with flour.
Sift the flour, baking powder and salt twice onto a sheet of waxed paper.
Cream the butter in the large bowl of a freestanding electric mixer on moderate speed for 3 to 4 minutes. Add the sugar in 4 additions, beating for 1 mintue after each portion is added. Add the eggs, one at a time, beating for 30 seconds after each addition. Blend in the vanilla extract and vanilla bean seeds. On low speed, alternately add the sifted mixture in 3 additions with the milk in 2 additions, beginning and ending the the sifted mixture. Scrape down the sides of the mixing bowl frequently to keep the batter even-textured. Add the heavy cream and beat for 1 minute.
Spoon the batter into the prepared pan. Smooth the top with a rubber spatula.
Bake the cake in the preheated oven for 1 hour and 20 minutes, or until risen, set and a toothpick inserted in the cake withdraws clean. The baked cake will pull away slightly from the sides of the baking pan.
Cool the cake in the pan on a rack for 15 minutes. Invert onto another cooling rack, peel away the waxed paper, then invert again to stand right side up. Cool completely.. Stor in an airtight tin. Sift powdered sugar over the top of the cake just before slicing and serving, if you wish.
*recipe taken from the Chocolate Chocolate cookbook by Lisa Yockelson