I made this cake. It rose high and tastes very chocolatey. However, it is more dense and drier than I desire. When I make classic vanilla and almond pound cakes for gatherings I always follow recipes that use 1lb of room temperature butter. I do not like pound cake recipes that call for 2 sticks of butter. Layered cakes are a totally different subject because and do not require as much butter. In addition, I think powdered cocoa is naturally very drying. Since making this cake I have located online several recipes that call for 2 sticks of room temperature butter for a chocolate loaf pound cake, and even slightly less cocoa powder. Some recipes even call for first mixing the cocoa powder with hot water to bring out the flavor and better blend it. I have never tried made a chocolate pound cake before this, and wanted to share my thoughts. I do enjoy baking light & buttery layer cakes using King Arthur Cake Flour when i can do a tasty icing!

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