Chocolate Pound Cake
1/4 cup (25 grams) unsweetened Dutch-processed cocoa powder
1/4 cup (60 ml) boiling hot water
1 1/2 cups (180 grams) cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (226 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, a loaf pan. Line the bottom of the pan with parchment paper.
In a bowl mix the cocoa powder into the boiling water until smooth. Let cool to room temperature.
In a separate bowl, sift the cake flour with the baking powder and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and beat until light and fluffy (2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and cooled cocoa mixture. With the mixer on low add the flour mixture and mix only until combined.
Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan, re-invert, and cool completely on wire rack.
Will keep, well wrapped, several days at room temperature or it can be frozen for a month or two.
source : joyofbaking