Chocolate Pound CAKE

Let's Cook

1. Step 1.

   Mix together into a paste in a small bowl: 2 tablespoons (30g) unsalted butter, softened; 2 tablespoons (10g) cocoa powder

2. Step 2.

   Use this mixture to grease two 9 × 5-inch loaf pans or one 9- or 10-inch tube pan. Whisk together in a medium bowl: 2 ½ cups sifted (250g) cake flour; ¾ cup (60g) unsweetened natural or Dutch-process cocoa powder; 1 teaspoon salt

3. Step 3.

   Set aside. Have ready: 8 ounces (225g) bittersweet chocolate, melted and cooled to about 80°F

4. Step 4.

   Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy: 3 sticks (12 oz or 340g) unsalted butter, softened

5. Step 5.

   Gradually add and beat until light and fluffy, 5 to 7 minutes: 2 ¼ cups (450g) sugar

6. Step 6.

   Beat in: 2 teaspoons vanilla

7. Step 7.

   Beat in the melted chocolate until combined. Beat in one at a time until combined, scraping down the sides of the bowl frequently: 8 large eggs

8. Step 8.

   Gently mix in the flour mixture in 3 parts, alternating with: 1 cup (240g) sour cream

9. Step 9.

   in 2 parts. Mix just until combined. Scrape the batter into the prepared pan(s). Bake until a toothpick inserted in the center comes out clean, about 1 hour for the loaf pans, about 15 minutes longer for the tube pan.

10. Step 10.

    Let loaves cool in the pans on a rack for 10 minutes; a tube pan for 15 minutes. Turn the cake(s) out of the pan(s). Turn loaves right side up to cool. Let a tube cake cool upside down.