This double chocolate pound cake is rich, buttery, and deeply chocolatey with a dense crumb and thick chocolate glaze.

Scale

¼ cup cocoa powder

¼ cup boiling water

1½ cups cake flour

1 tsp baking powder

½ tsp salt

1 cup butter

1¼ cups sugar

1½ tsp vanilla

4 eggs

2 tbsp milk

¾ cup chocolate chips

½ cup heavy cream

1 tbsp butter

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1. Bloom cocoa in hot water.

2. Cream butter and sugar.

3. Add eggs and vanilla.

4. Mix in cocoa.

5. Alternate dry ingredients with milk.

6. Bake until set.

7. Glaze cooled cake.

Let cake rest overnight for best flavor.

Use Dutch-processed cocoa.