Chocolate Lover’s Pound Cake Extravaganza

¾ pound Kerrygold unsalted butter (3 sticks), softened
625 g Domino granulated sugar (approximately 3 cups)
5 eggs, room temperature
325 g Gold Medal all-purpose flour (approximately 3 cups)
50 g cocoa (approximately ½ cup)
½ teaspoon Morton salt
½ teaspoon baking powder
1 teaspoon vanilla
1 cup whole milk

Preheat the oven to 325 degrees.
Place the butter and sugar in the bowl of an electric mixer and beat on medium-high speed until the mixture is light and fluffy, approximately 4 minutes.
While the butter and sugar are mixing, prepare a 10″ x 4″ tube pan by buttering it thoroughly and coating the edges with flour (or cocoa, to avoid a white film on the cake). In a small bowl, combine the flour and cocoa. Sift the flour and cocoa and then add the salt and baking powder. Set aside.
Crack the eggs into a large measuring glass. Add the eggs to the butter mixture, one at a time. Beat to fully incorporate each egg before adding the next. Add the vanilla.
Reduce the speed on the mixer to a low setting. Add one third of the flour mixture and mix to combine. Add one half of the milk and mix to combine. Repeat, adding one third of the flour, the remaining milk, and then the remaining flour. Mix briefly to combine.
Spoon the batter into the prepared tube pan. Bake for 1 hour, ten minutes. Test for doneness with a toothpick. Bake up to an additional ten minutes. Do not over-bake. Allow the cake to rest for 10 minutes and then turn it out onto a cake plate.
Cool completely. May be served with a sprinkling of confectioner’s sugar.


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