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MARK'S MAMA'S CHOCOLATE POUND CAKE




Source of Recipe


Greg Pyne's Brooklyn Cafe, Atlanta, GA


List of Ingredients




•5 eggs
•1 1/2 cup of butter
•3 cups granulated sugar
•1/2 cup of Half & Half
•1/2 cup of whole milk
•1 tbsp. pure vanilla extract
•1/2 tsp. salt
•3 cups of low gluten cake flour, double sifted
•1/2 cup of cocoa powder (we use Vahlrona)
•1/2 tsp. baking powder

Optional for serving

•Whipped cream
•Chocolate sauce
•Fresh berries

Recipe



Let butter, milk, Half & Half and eggs sit at room temperature for about 3 hours until butter has softened. Cream butter on high until pale and fluffy, then add sugar and cream another 3 minutes. Add vanilla and eggs, one by one, while mixing on low speed. When eggs are incorporated, add a little flour, then a little milk and Half & Half, back and forth while mixing on low speed until all incorporated. Add cocoa, baking powder and salt. Make sure to scrape sides of bowl during process. Line a loaf pan with parchment paper and bake at 325° in center of oven for about an hour and 15 minutes or until a toothpick inserted into center comes out clean. Let cool, slice 3/4 inch thick and serve with whipped cream, chocolate sauce and fresh berries.