Is it just me or does this really get to you guys too? When people lie. Liars annoy me. Now don’t get me wrong, I’ve told main little white lie. Some of them not so little, and some of them not too white. I am definitely no angel.
DISCLAIMER: this vent isn't at all related to this recipe! I promise! lol
2 Cups Flour plus 2 Tbsp All-Purpose Flour
1 ¼ tsp Baking Powder
½ tsp Sea Salt
1 ½ Sticks (12 Tbsp) Unsalted Butter, at room temperature
1 Cup Sugar
4 Large Eggs
½ tsp Pure Vanilla Extract
½ Cup Whole Milk
4 oz Bittersweet Chocolate, melted
Preheat the oven to 325˚F. Butter an 8 ½ x 4 ½ x 2 ½-inch loaf pan, dust the inside with flour and tap out the excess. Place the pan on an insulated baking sheet or 2 regular baking sheets stacked one on top of the other.
Whisk together the flour, baking powder and salt.
Working with a stand mixer with a paddle attachment, or with hand mixer in a large bowl, beat the butter on medium speed until smooth, about 3 minutes. Add the sugar and beat for another 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Don’t be concerned if the batter curdles and stay curdled-it will be fine. Beat in the vanilla. Reduce the mixer speed to low and alternately add the flour mixture in 3 additions and the milk in 2 (begin with the dry ingredients), mixing only until each addition is incorporated.
Divide the batter in half and stir the melted chocolate into one half and keep the other half plain. Drop spoonfuls of dark and light batter randomly into the pan, and then plunge a table knife deep into the batter and zigzag the knife through the batter, making only about 6 to 8 zigs and zags. Scrape the batter into the pan.
Bake the cake for 1 hour and 20 to 30 minutes, or until a thin knife inserted deep into the center comes out clean. If the cake looks as if it’s getting too brown during its bake, cover loosely with a foil tent. Transfer the cake to a cooling rack and let it rest for about 15 minutes before unmolding, then cool the cake to room temperature right side up on the rack.
This tasted pretty good. It was nice and soft and a bit heavy but with a nice slightly crispy outer crust. this would be perfect with afternoon tea or as a quick breakfast out the door. It wasnt anything AMAZING but it was pretty good, considering the fact that I dont think pound cake can ever be AMAZING ;)
7 stars out of 10