Chocolate Pound Cake
1 1/2 cup of butter
3 cups granulated sugar
1/2 cup of Half & Half
1/2 cup of whole milk
1 tbsp. pure vanilla extract
1/2 tsp. salt
3 cups of low gluten cake flour, double sifted
1/2 cup of cocoa powder (we use Vahlrona)
1/2 tsp. baking powder
Optional for serving
Let butter, milk, Half & Half and eggs sit at room temperature for about 3 hours
until butter has softened. Cream butter on high until pale and fluffy, then add
sugar and cream another 3 minutes.
Add vanilla and eggs, one by one, while mixing on low speed.
When eggs are incorporated, add a little flour, then a little milk and Half &
Half, back and forth while mixing on low speed until all incorporated.
Add cocoa, baking powder and salt. Make sure to scrape sides
of bowl during process.
Line a loaf pan with parchment paper and bake at 325° in
center of oven for about an hour and 15 minutes or until a toothpick inserted
into center comes out clean.
Let cool, slice 3/4 inch thick and serve with whipped cream,
chocolate sauce and fresh berries.
Greg Pyne's Brooklyn Cafe, Atlanta, GA