Chocolate Pound Cake

One of my favorite cooking blogs is the Galley Gourmet. Every recipe I have cooked from there has been consistently out of this world amazing. And this chocolate pound cake, from that website, is no exception. I have made this cake no less than 6 times and every time it has been one of the best chocolate cakes I've tasted, no exaggeration. It is moist and chocolately. And, amazingly enough, needs no glaze nor frosting; those would only detract from the deliciousness of this cake. Plus, it is fairly easy to make and requires no unusual ingredients-definitely a bonus for those of us who live overseas. I hope you make and enjoy it very soon!!

Chocolate Pound Cake

Ingredients: 

12 ounces (3 sticks) Unsalted Butter At Room Temperature

3 cups Granulated Sugar

5 Extra Large Eggs At Room Temperature

3 cups Unbleached All Purpose Flour

½ cup Unsweetened Cocoa Powder

½ tsp Baking Powder

½ tsp Kosher Salt

2 tsp Pure Vanilla Extract

1 cup Whole Milk At Room Temperature

Directions: 

Preheat the oven to 325º F. Spray a 9-inch bundt pan with non-stick baking spray.

In a bowl, sift together the flour, cocoa powder, baking powder and salt. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy and light in color. One at time, add the eggs to the creamed mixture, beating well after each addition. Scrap down the sides and bottom of the bowl with a spatula. Add the vanilla and beat again until blended. 

Add the dry ingredients in thirds alternating with the milk. Scrape the sides and bottom of the bowl and blend.

Pour the batter into the prepared bundt pan and smooth the top. Bake for 1 ½ hours. Remove from the oven and allow the cake to rest in the pan for 10 minutes. Carefully invert the cake onto a wire rack to cool completely. Enjoy!

Notes: Cake is always better if made the day before

Both recipe and pictures are directly from The Galley Gourmet, this blog post