Chocolate Pound Cake

• 1 cup:all-purpose flour
• 1/2 cup:best quality cocoa powder (I only use Valrhona)
• 1 teaspoon:baking powder
• 1/2 teaspoon:baking soda
• 1/2 teaspoon:salt
• 4 ounces:bittersweet chocolate (I only use Callebaut 71%), melted
• 3 :eggs
• 1/2 cup:brewed coffee
• 1-1/2 cups:brown sugar
• 1/2 cup:canola oil
• 2 teaspoons:vanilla extract

Preparation

1. Whisk the dry ingredients together in a large mixing bowl. Set aside.
2. Mix the chocolate, eggs, coffee, brown sugar and vanilla together in a small mixing bowl.
3. Mix the wet ingredients into the dry ingredients. Be careful not to over mix or the cake will be tough.
4. Pour the batter into the prepared loaf pan and bake in a preheated oven for 50-60 minutes until a toothpick can be inserted and will have moist crumbs on it.
5. Place the cake pan on a cooling rack and allow to cool for 1 hour. Run a knife around the edge of the cake and unmold onto a plate. Dust with powdered sugar.

Tips

Lightly grease a loaf pan with canola oil and then dust it with coca powder.

Contributed by: Laura Frankel

We cannot have a meal in our house without chocolate. I wrote this recipe years ago when I was looking for a good parve pound cake. I wanted a simple presentation that did not require lots of fuss-but still delivered the big chocolate flavor I was looking for. Attention home cooks: there is no margarine in this recipe because you can still have your cake and eat it too—even parve!