We had a very busy, yet productive weekend. Yesterday I spent the entire morning baking – tales of filling my chest freezer, part one. I should probably be trying to preserve some of the summer goodness right now and be focusing on freezing fruits and vegetables. I should also probably be trying to fill the freezer with wholesome things. No, instead I made this. It’s delicious. I made it thinking ‘this will be so great to serve when we have someone over for coffee’. We never have people over for coffee. That’s what old people do.
So, instead it will probably sit in the freezer for a month or two and then I’ll pull it out thinking it needs to be eaten and I’ll consume the entire thing myself.
Anyone want to come over for coffee?
I don’t have a picture because I still don’t have a camera. I’m working on it. It’s hard to justify 3 months worth of grocery money right now, people.
This makes one large loaf – it’s good on it’s own, but would be good served with icecream or whipped cream and some berries.
Double Chocolate Pound Cake
1 cup unsalted butter, room temperature, plus more for pan
1 1/4 cups all-purpose flour, plus more for pan
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon pure vanilla extract
5 large eggs, room temperature, lightly beaten
1/2 teaspoon of coarse salt
6 ounces of chocolate chips
Preheat oven to 350F. Lightly butter and flour a loaf pan. In a large bowl and using an electric mixer, beat butter and sugar on medium high speed until very light and fluffy, 7 minutes. Scrape down the sides of the bowl and beat for an additional minute. Add vanilla, then gradually add eggs, beating well and scraping down the bowl as needed. With the mixer on low, add salt and then gradually add flour and cocoa (mixed together), scraping down the bowl as needed. Stir in the chocolate chips.
Transfer batter to pan and bake until a toothpick inserted into the centre comes out with a few moist crumbs attached, about 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing. To Store, wrap in foil or plastic and keep at room temperature for up to three days.
Tip: the temperature is important. Let the butter sit at room temperature for at least 30 minutes. If your eggs are cold, place them in warm water for 15 minutes.