Chocolate Pound Cake (Double Chocolate)

This loaf gets its lift from the thorough beating of the butter and raw sugar (a full eight minutes) and eggs, instead of leavenings such as baking powder or baking soda.

1 cup (2 sticks) butter, room temperature
1¼ cups all-purpose flour, unbleached, spooned and leveled, sifted
1 cup raw sugar
1 tsp. pure vanilla extract
5 large eggs, room temperature, lightly beaten
½ tsp. coarse sea salt
¼ cup unsweetened cocoa powder
6 oz semi-sweet chocolate, chopped or chips

Preheat oven to 350°F (180°C). Lightly butter and flour a 4½x 8½" loaf pan.

In a large bowl, using an electric mixer, beat butter and raw sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour and cocoa powder, beating well to combine and scraping down bowl as needed. Fold chocolate into batter.

Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.

Makes 8 servings.

Cook's Note:

• Let refrigerated butter sit at room temperature for 30 minutes; it should hold an indentation when pressed.
• If your eggs are cold, submerge them in warm water for 15 minutes.