I was in the mood for cake, and after searching through my recipes on Pinterest, I decided on pound cake. Thanks to making bread earlier, I had a few extra egg yolks, and I didn’t have enough unsweetened chocolate in the house, so I made a few modifications to the recipe I found to use what I had on hand.

I adore anything with chocolate, and I love pound cake, so this recipe was made for me 🙂

Chocolate Pound Cake

3 cups all-purpose flour
2 1/4 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups milk
1 cup butter, softened
2 ounces unsweetened chocolate, melted and cooled
4 ounces good bittersweet chocolate, melted and cooled (I used Ghirardelli)
2 eggs plus 3 egg yolks
1-2 teaspoons good vanilla extract

Great and lightly flour a 10-inch tube pan. Set aside.

Preheat oven to 350 degrees Fahrenheit.

In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Add milk, butter and cooled chocolate. Carefully mix on low to medium speed until combined. Beat at medium speed for 2 minutes.

Add eggs and vanilla extract. Beat 2 minutes more.

Pour the batter into the prepared pan, spreading evenly. Bake at 350 degrees Fahrenheit for 1 hour, or until a wooden toothpick inserted in the center comes out clean.

Cool the cake in the pan on a wire rack for 20 minutes. Remove cake from the pan, and cool completely on a wire rack.