Chocolate Pound Cake with Peanut Butter Glaze

We've dressed up a classic pound cake with chocolate and a peanut butter glaze.

Cake:
2¼ cup flour, unbleached
1 cup best-quality unsweetened cocoa powder
1 Tbsp. coarse sea salt
4 sticks butter, softened
2 cups sugar
1 tsp. pure vanilla extract
9 large eggs, room-temperature

Topping:
¼ cup peanut butter
5-6 Tbsp. milk

Preheat oven to 325°F. Butter two 5x9” loaf pans.

Combine flour, unbleached, unsweetened cocoa powder, and salt in a bowl.

Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.

Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.

Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

Make peanut butter glaze: Warm peanut butter in a saucepan over medium heat. Add milk, and stir until smooth. Drizzle over cooled cakes.

Makes 2 cakes.