Chocolate Pound Cake

• In specific pound cake recipes like that one, using oil and sour cream in place of butter can make the cake incredibly moist and rich. Oil distributes moisture more evenly than butter, giving the cake a consistent, soft crumb.

  *If using a non-stick pâté mold with a removable bottom, seal it with a couple of layers of greased parchment paper.

Cake Batter

• Sift the flour with the cocoa powder and baking powder; set aside. With the whisk attachment, beat the eggs with the oil and sugar on high until fluffy. Lower the speed and add the sour cream and milk, then add the sifted dry ingredients. Fill the greased cake pan two-thirds full, leaving enough room for the cake to expand and rise as it bakes. For best results, chill the cake for 3 hours or overnight before baking. Resting the cake batter improves texture and helps it rise better.

Baking

• Preheat a fan oven to 330°F (160°C). Bake the chocolate pound cake for 60–80 minutes, or until a knife blade comes out clean. Let the cake rest for 20 minutes before unmolding. Let cool to room temp onto a cooling rack.

Frosting & Decorating

• Beat the egg whites with the lemon juice and sugar to stiff peaks, then add the sifted cocoa powder. Pipe out strips crosswise and decorate with candied fruit such as cherries if desired. The cake can also be served plain or lightly brushed with melted apricot jam and sprinkled with cocoa nibs. Enjoy!

Storage

• Slice chocolate cake into desired portions, wrap each in plastic film, and store in the refrigerator for up to 4 days or freeze for 3 months.