CHOCOLATE POUND CAKE
3 cups unbleached flour
1 tablespoon baking powder
1 teaspoon sea salt
1 cup unsifted cocoa powder
1 cup (2 sticks) unsalted butter
3 cups granulated sugar
4 large eggs.
1 tablespoon vanilla extract
2 teaspoons coffee extract
1-1/2 cups whole milk
Bring all the ingredients to room temperature. Generously butter and flour a 10” tube pan. Preheat the oven to 325 degrees.
Sift together the flour, baking powder, salt and cocoa. Beat the butter in the work bowl of an electric mixer on medium speed for 3 minutes. Continue beating and gradually add the sugar. Add the eggs, one at a time scraping down the sides of the bowl after two eggs are added. Add the extracts with the machine running. Scrape down the sides of the bowl and blend again.
Alternate additions of the flour mixture with the milk until a smooth completely homogeneous batter is achieved. Spoon the batter into the prepared tube pan. Bake in the preheated oven for 1 hour 15 minutes, or until the internal temperature of the cake reaches 200 degrees.
Cool the cake on a rack for 5 minutes. Invert on the rack to cool completely. Decorate with confectioner’s sugar and serve.
Adapted from Country Cakes by Lisa Yockelson