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The moistest, melt in your mouth, chocolate pound cake you will ever try! Grease and flour your loaf pan. Then lay a piece of parchment in the the pan that will cover the bottom, come up over the long sides by an inch. Place flour, cocoa, salt and baking soda in a bowl. Whisk to combine, set aside.
Sift the flour, baking powder, salt and cocoa together. Set aside. With an electric mixer, cream the 1 cup butter, the shortening and the sugar until fluffy.
Place flour, cocoa, salt and baking soda in a bowl. Whisk to combine, set aside. In bowl of a mixer, fitted with a paddle attachment, cream the butter until light and fluffy. Add in the sugar and cream with the butter until completely combined, about 4 minutes. Add your vanilla to the milk.
Black cocoa has an intense black color, hence the name and a deep rich flavor. It’s perfection in any chocolate cake that you want to take to the next level. Best to be cautious though you not use only black cocoa as it is too intense. It must be mixed with traditional cocoa for balance. Almost a cup of butter.
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