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Chocolate Pound Cake
8 servings

[ INGREDIENTS ]

All-Purpose Flour
Salt
Dutch-Processed Cocoa Powder
Milk Chocolate
Boiling Water
Unsalted Butter
Granulated Sugar
Light Brown Sugar
Vanilla Extract
Eggs

[ INSTRUCTIONS ]

1. Adjust oven rack to lower-middle position and preheat oven to 325 F or 160 C.
2. Grease and flour 8 1/2 inch x 4 1/2 inch loaf pan.
3. In a small bowl, stir together :
   
   1 Cup All-Purpose Flour;
   1 Teaspoon Salt;
4. In a medium bowl, place :
   
   3/4 Cup Dutch-Processed Cocoa Powder;
   2 Ounces Milk Chocolate, Chopped Fine;
5. Pour :
   
   1/3 Cup Boiling Water;
   over the cocoa and chocolate and stir until the chocolate is melted and there are dry streaks of cocoa powder.
6. Let cool for 5 minutes.
7. Using an electric mixer, beat :
   
   1 Cup Unsalted Butter, Room Temperature;
   1 Cup Granulated Sugar;
   1/4 Cup Light Brown Sugar;
   2 Teaspoons Vanilla Extract;
   Chocolate Mixture;
   on medium-high speed until fluffy, 2 to 3 minutes.
8. Add :
   
   5 Large Eggs, Room Temperature;
   one at a time and beat until combined.
9. Reduce the speed to low and add :
   
   Flour Mixture;
   in 3 additions, scraping the sides of the bowl as needed.
10. Give the batter a final stir by hand using a rubber spatula (the batter may look a little curdled).
11. Pour the batter into the prepared pan and gently tap the pan on the counter to release air bubbles.
12. Bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes, rotating the pan halfway through baking.
13. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before serving, about 2 hours.

::: View the original recipe for Chocolate Pound Cake at browneyedbaker.com