Double Chocolate Bundt Cake

Double Chocolate Pound Cake

What makes this pound cake so special? The bottom half is made of a rick dark chocolate recipe and the top half contains white chocolate for the perfect combination of sweetness.

3 tablespoons unsweetened Dutch-processed cocoa powder
4 tablespoons white chocolate chips or white chocolate cut into small pieces
1 tablespoon vanilla extract
1/4 cup boiling milk
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1 1/2 cup  sugar
5 large eggs, room temperature

Preheat oven to 350 degrees.

Butter a bundt pan or loaf pan generously.

Mix together the vanilla and the milk, ensure there are no lumps and allow to cool.

Sift together the cake flour, baking powder and salt.

Cream together the butter and sugar until it is light and fluffy. Add the eggs, one at a time, beating after each addition.

Add the dry ingredients to the creamed mixture alternating with the milk and mix well.

Add the coco powder to half of the mixture and pour into the pan. In the remaining half, add in the white chocolate, mix and pour into the pan.

Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.

Place the pan on a wire rack to cool for 10 minutes. Remove the cake from the pan, re-invert, and cool completely on wire rack.

Dust with confectioners sugar and serve with whipped cream.


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