Chocolate pound cake (Hershey) by Angela Seah Thulin

Simply love Hershey's and the dark black color achieved on this pound cake.. Sinfully RICH taste ... 

Ingredients -
7 tbsp Hershey's cocoa powder (special dark)
140g cake flour (see notes below)
1/2 tsp baking powder
1/4 tsp salt
130g unsalted butter
180g sugar
3 eggs
1 tsp vanilla essence

140ml heavy cream (36% fat content)

Ganache
60g Hershey's chocolate bar
70ml heavy cream

I'm using this for the ganache.

Steps -
1. Grease and line parchment paper at the loaf pan.
2. In a bowl, sift and mix the cocoa powder, flour, baking powder and salt.
2. Whisk the room temperature butter and sugar till light and fluffy. Then add vanilla essence in and quick mix.
3. Add the eggs in one by one and whisk at low speed just to get it corporated.

Preheat oven to 160degree celsius

4. In 3 additions, add the flour mixture into the batter and whisk at low speed for 10 secs. Pour the heavy cream in, in 2 additions and mix well.
5. Pour the batter onto the loaf pan and bake for 40-50minutes or skewer inserted center comes out almost clean.
6. Ganache - I'm using double boil method to melt the chocolate bar first then pour the heavy cream on it and mix well.

Notes - 
1. Every oven temperature varies. I baked my pound cake at 145degree celsius for 44 minutes.
2. I am using the cake flour sifted from the all-purpose flour together with corn flour. This is not as soft as the store bought cake flour but will be a nice for this recipe. Otherwise you could use all-purpose flour too. http://www.thekitchn.com/the-easy-way-to-make-cake-flour-substitute-baking-tips-from-the-kitchn-44521
3. Using the Hershey's chocolate bar as ganache is alittle sweet but any ganache with this will definitely goes well. 
4. Top with chocolate shave or chopped nuts.