Chocolate Pound Cake

Executive Chef Laura Frankel's famous dessert.

This simple and easy pound cake does not suffer for being pareve. Be sure to use your best and freshest ingredients. I only use Valrhona cocoa powder. It simply the best and can easily be found on line.
-1 cup all-purpose flour
-½ cup best quality cocoa powder (I only use Valrhona)
-1 teaspoon baking powder
-½ teaspoon baking soda
-½ teaspoon salt
-4 ounces bittersweet chocolate (I only use Callebaut 71%), melted
-3 eggs
-½ cup brewed coffee
-1 ½ cups packed brown sugar
-½ cup canola oil
-2 teaspoons vanilla extract
Lightly grease a loaf pan with canola oil and then dust it with coca powder.
Whisk the dry ingredients together in a large mixing bowl. Set aside
Mix the chocolate, eggs, coffee, brown sugar and vanilla together in a small mixing bowl.
Mix the wet ingredients into the dry ingredients. Be careful not to over mix or the cake will be tough. Pour the batter into the prepared loaf pan and bake in a preheated oven for 50-60 minutes until a toothpick can be inserted and will have moist crumbs on it.
Place the cake pan on a cooling rack and allow to cool for 1 hour. Run a knife around the edge of the cake and unmold onto a plate. Dust with powdered sugar.