DEEP CHOCOLATE POUND CAKE

3 cups bleached all-purpose flour
1 cup unsweetened Dutch process (alkalized) cocoa powder
1 tablespoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3 cups superfine sugar
3 large eggs
2 3/4 teaspoons vanilla extract
Seeds scraped from a small split vanilla bean
1 1/4 cups milk
1/2 cup heavy (whipping) cream
Confectioners' sugar, for garnish (optional)

Preheat oven to 325 degrees F. Grease inside of plain 10-inch tube pan with shortening, line bottom of pan with a doughnut of parchment paper (or wax paper) cut to fit, grease paper, and dust with flour.

Sift flour, cocoa powder, baking powder and salt twice onto sheet of waxed paper.

Cream butter in large bowl of electric mixer on moderate speed for 3 to 4 minutes. Add sugar in 4 additions, beating 1 minute after each addition. Add eggs, one at a time, beating 30 seconds after each. Blend in vanilla extract and vanilla bean seeds. On low speed, alternately add sifted mixture in 3 additions with milk in 2 additions. Scrape down sides of mixing bowl frequently. Add cream and beat 1 minute. Spoon batter into prepared pan. Smooth top with rubber spatula.

Bake 1 hour and 20 minutes, or until risen, set, and a toothpick inserted in cake withdraws clean. Cake will pull away slightly from sides of pan.

Cool cake in pan on rack for 15 minutes. Invert onto another rack, peel away paper, then invert again to stand right side up. Cool completely. Store in airtight tin.

Sift confectioners' sugar over top of cake before slicing if desired. This cake is best served within 3 days of baking.

Adapted from source: Chocolate Chocolate by Lisa Yockelson