Martha Stewart’s Triple Layer Poundcake
It occurred to me that it just might be possible not everyone is a pie fan. I don’t know anyone in my immediate circle who feels this way. By the slew of orders that’ve come in from the pie fundraiser I’m doing for our school, there are certainly a lot of pie lovers at Woodstock Day School (so far I’ll be baking 41 pies the Monday before Thanksgiving with the help of a friend—pray for us).
Still, I imagine somewhere out there, someone is already thinking about the dilemma of wanting dessert for Thanksgiving, and nothing but a sea of pies (sounds like heaven to me!). Then I remembered Martha Stewart’s Triple Layer Poundcake that I made from a recent issue of her magazine. Side note: this thought process all happened while washing my hair in the shower. Obviously, I’ve got pie on the brain these days.
Prep time: 20 mins
Cook Time: 90 Mins
Total Time: 1 Hour 50 Mins
• 2 sticks plus 2 tablespoons (252 grams) unsalted butter, room temperature, cut into pieces, plus more for pan
• 3 large eggs, room temperature, whisked
• ⅓ cup (80 ml) whole milk, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup plus 2 tablespoons (225 grams) sugar
• 1¾ cups (225 grams) unbleached all-purpose flour
• 1¼ teaspoons (6 grams) baking powder
• 1 teaspoon kosher salt
• 3 tablespoons (18 grams) Dutch-process cocoa powder
• 4 ounces (112 grams) semisweet chocolate, melted and cooled
1. Preheat oven to 325 degrees. Butter a 9-by-5-inch loaf pan. In a large bowl, whisk together eggs, milk, and vanilla. In another bowl, beat together sugar, flour, baking powder, and salt on low speed. Continue beating while adding butter until mixture is crumbly. Add half of milk mixture; beat on medium-high until fluffy, 1 minute. Add remaining milk mixture and beat until incorporated, about 30 seconds.
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