If you’re looking for a big, bold cake to serve at holiday dinners or just to keep on the counter in a domed cake stand, swiping a slice every time you see it because it’s so good, then this majestic rave of sweetness is for you.
Chocolate pound cake right out of the oven
Basically it’s a chocolate pound cake baked in a Bundt or tube pan. But what sets this cake apart is its texture, the epitome of silken-downy goodness. It’s achieved by this great baking method: When creaming the butter and sugar, and after blending in the eggs, once combined you then set your stand mixer fitted with the paddle attachment to beat on medium-high speed for 6 to 10 minutes until the texture is like the thickest mayonnaise or very stiffly beaten whipped cream. The flour and milk are then blended in gently so as not to overwork the flour, which would toughen the cake.
