CHOCOLATE–CHOCOLATE CHIP POUND CAKE ACTIVE: 30 min l TOTAL: 2 hr (plus cooling) l SERVES: 8 to 10
- Make the pound cake: Preheat the oven
to 350 ̊. Butter the bottom and sides of
a 9-by-5-inch loaf pan, then line with
parchment paper in two overlapping strips,
leaving an overhang. Butter the parchment
and lightly dust with flour, tapping out
the excess. - Microwave the heavy cream in a small
microwave-safe bowl until steaming, about
1 minute. Pour over the cocoa powder in
a medium bowl and stir to make a thick
smooth paste; let cool. - Whisk the eggs, egg yolk and vanilla in a
medium bowl until frothy; set aside. Beat the
butter and cane sugar in a large bowl with a
mixer on medium speed until well combined,
1 to 2 minutes. Scrape down the bowl and
increase the mixer speed to medium high.
Beat until pale and fluffy, 6 to 7 minutes.
4. Add the cocoa mixture to the butter
mixture; beat until well combined, 1 minute.
Reduce the mixer speed to low and beat in
the flour until just combined. Gradually add
the egg mixture and beat until combined.
Scrape down the bowl, increase the speed
to medium and beat until smooth and
fluffy, about 30 seconds. Stir in the mini
chocolate chips.
5. Transfer the batter to the prepared pan and
smooth the top. Bake until the top springs
back when gently pressed and a toothpick
inserted into the center comes out clean,
1 hour 10 minutes to 1 hour 20 minutes.
Transfer to a rack and let cool 10 to 15 minutes
in the pan. Lift the cake from the pan and
remove the parchment; return the cake
to the rack to cool completely. Dust with
confectioners’ sugar just before serving.
2 sticks salted butter, at room
temperature, plus more for the pan
1⅔ cups all-purpose flour,
plus more for the pan
⅓ cup heavy cream
½ cup unsweetened Dutch-process
cocoa powder
3 large eggs, plus 1 egg yolk,
at room temperature
2 teaspoons pure vanilla extract
1¼ cups organic cane sugar
½ cup mini chocolate chips
Confectioners’ sugar, for dusting
100 FOOD NETWORK MAGAZINE ●APRIL 2020
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