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Chocolate Pound Cake

3 tablespoons unsweetened dutch cocoa
1 1/2 teaspoons unsweetened dutch cocoa
3 tablespoons boiling water
1 1/2 teaspoons vanilla
3 large eggs
1 1/4 cups cake flour, sifted
3/4 cup sugar
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
13 tablespoons unsalted butter, softened

Preheat oven to 350. Use a 8 x 4 x 2 1/2" loaf pan, (4 cups) or
any 6 cup loaf pan or fluted tube pan, greased and floured. In a
medium mixing bowl whisk together the cocoa and water until smooth.
Allow to cool to room temperature and lightly whisk in the vanilla
and eggs. In a large mixing bowl combine the remaing dry ingredients
and mix on low spped for 30 seconds to blend. Add 1/2 the chocolate
mixture and the butter. Mix on low speed until the dry ingredients
are moistened. Increase to medium speed and beat for 1 minute to
develop the cake's structure. Scrape down the sides. Gradually
add the remaining chocolate mixture in 2 batches, beating 20 seconds
after each addition to incorporate the ingredients and strengthen
the structure. Scrape down the sides. Scrape the batter into the
prepared pan and smooth the surface with a spatula. The batter
will be almost 1/2" from the top of a 4 cup pan. (if your pan is
slightly smaller, use any excess batter for cupcakes.) Bake for
50 to 60 minutes, (40 to 50 minutes in a fluted tube pan) or until
a wooden toothpick inserted in the center comes out clean. Place
loosely with buttered foil over the cake after 20 minutes to prevent
overbrowning. The cake should start to shrink away from the sides
of the pan only after removal from the oven. Let the cake cool in
the pan on a rack for 10 minutes. Loosen the sides with a metal
spatula and invert onto a greased wire rack. If baked in a loaf
pan, to keep the bottom from splitting, reinvert so that the top
is up and cool completely before wrapping airtight.

TOPPING: This is for extra moistness and gives a subtle coffee
accent. In a small pan, stir together 1/4 cup water and 2 Tbsp
sugar. Bring to a full rolling boil. Cover and remove from heat.
When cool, add 1 Tbsp kahlua.

When cake is baked, brush half the syrup onto the top. Cool the
cake 10 minutes and invert it onto a lightly greased rack. Brush
the bottom and sides with remaining syrup. Reinvert onto rack,
top side up, to finish cooling.


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