Dark Chocolate Pound Cake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Moist, Dense and chocolaty to the extreme! Indulge in a piece ot this decadent cake for dessert with fresh fruit or as a snack with a café latté... Ingredients:
1 cup milk |
1 cup unsweetened cocoa powder |
1/2 cup plain yogurt (not fat-free) |
3 cups all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup butter, softened |
2 cups granulated sugar |
4 eggs, at room temperature |
1 tablespoon vanilla |
1 cup semi-sweet chocolate chips |
icing sugar |
Directions:
1. Preheat oven to 350°F Butter a 10-inch Bundt pan or two 9x5-inch loaf pans.
2. In a bowl, gradually whisk milk into cocoa powder to make a smooth paste; whisk in yogurt and set aside. In another bowl, combine flour, baking powder, baking soda and salt. In a large bowl, using an elecric mixer, beat butter with sugar until light and fluffy; beat in eggs and vanilla. Using a wooden spoon, stir in flour mixture, alternately with milk mixture, making 3 additions of flour and 2 additions of milk. Fold in chocolate chips.
3. Spread into prepared pan, smoothing top. Bake for 60-70 minutes or until a tester inserted in center comes out clean with a few moist crumbs clinging to it. Let cool in pan on a rack for 15 mintues. Invert onto rack, remove pan and let cool completely. Serve dusted with icing sugar.
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