Cake will delight chocolate lovers

Chocolate Pound Cake is delicious plain or frosted

ALICIA ROSS FOR KITCHEN SCOOP

Chocolate Pound Cake is delicious plain or frosted

It’s kind of an expected cliche — chocolate for Valentine’s Day. But real chocolate lovers indulge year-round, not just for one day.

I started playing with various recipes for Chocolate Pound Cake a month or so ago and finally hit on this one. I use cake flour (a must) for a fine crumb. I enhance the cocoa powder with a heaping tablespoon of pure vanilla extract and vanilla low-fat yogurt. Vanilla and chocolate are the perfect foil for each other, making a yummy flavor paradox. Other than the addition of a bit of baking soda for lift, it’s a traditional pound cake with lots of butter, sugar, and eggs.

You can ice, frost, or pour ganache over the cake if you desire, but I like it pure and plain.

Chocolate Pound Cake

Start to finish: 20 minutes prep, 1 hour 15 minutes baking time; 30 minutes cooling time

Yield: 20 slices

3 sticks unsalted butter (1½ cups) (see Cook’s Note)

3 cups sugar

3 cups cake flour

½ cup cocoa powder

1 teaspoon salt

½ teaspoon baking soda

6 large eggs

1 cup low-fat vanilla yogurt

1 tablespoon vanilla extract

Preheat oven to 325 degrees. Butter and flour a tube pan and set aside. Make sure all ingredients are at room temperature.

Using an electric mixer, beat butter on medium speed for 4 minutes or until light and fluffy. Add sugar; cream on medium-high speed for 4 more minutes. Turn off mixer.

In a medium bowl, sift together the cake flour, cocoa, salt and baking soda. Set aside. Turn mixer on low and add 1 egg at a time, scraping down the sides after each egg is added.

Alternately add the flour mixture and the yogurt a small amount at a time until everything has been incorporated. Turn motor off frequently and scrape down the sides. Add vanilla and mix just until incorporated.

Immediately scrape batter evenly into the prepared tube pan. Place pan in the center of the preheated oven and bake for 1 hour and 15 minutes or until a cake tester comes out clean. Do not over-bake. You can also tell the cake is done when a light touch to the top springs back.

Cool on a wire rack for 15 minutes, then invert onto a cake plate; allow to cool 15 more minutes before slicing. Leftovers can be stored, tightly covered, for up to 3 days. Do not store in plastic.

Cook’s Note: All ingredients must be at room temperature before starting for best results.

Approximate values per slice (1 of 20 slices): 333 calories, 16 g fat (10 g saturated), 93 mg cholesterol, 4 g protein, 46 g carbohydrates, no dietary fiber, 277 mg sodium.

Contact Alicia Ross at Kitchen Scoop, c/​o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to tellus@kitchenscoop.com. Visit the Kitchen Scoop Web site at www.kitchenscoop.com.