Martha Stewart’s Triple Layer Poundcake

Ingredients

2 sticks plus 2 tablespóóns (252 grams) unsalted butter, róóm temperature, cut intó pieces, plus móre fór pan
3 large eggs, róóm temperature, whisked
⅓ cup (80 ml) whóle milk, róóm temperature
2 teaspóóns pure vanilla extract
1 cup plus 2 tablespóóns (225 grams) sugar
1¾ cups (225 grams) unbleached all-purpóse flóur
1¼ teaspóóns (6 grams) baking pówder
1 teaspóón kósher salt
3 tablespóóns (18 grams) Dutch-prócess cócóa pówder
4 óunces (112 grams) semisweet chócólate, melted and cóóled

Instructións

Preheat óven tó 325 degrees. Butter a 9-by-5-inch lóaf pan. In a large bówl, whisk tógether eggs, milk, and vanilla. In anóther bówl, beat tógether sugar, flóur, baking pówder, and salt ón lów speed. Cóntinue beating while adding butter until mixture is crumbly. Add half óf milk mixture; beat ón medium-high until fluffy, 1 minute. Add remaining milk mixture and beat until incórpórated, abóut 30 secónds.
In anóther large bówl, whisk 2 tablespóóns cócóa intó chócólate. Stir in 1½ cups (285 grams) batter. Spóón intó prepared pan, smóóthing tóp with a small óffset spatula. Whisk remaining 1 tablespóón cócóa intó anóther 1½ cups (285 grams) batter in bówl; spóón óver dark-chócólate layer and smóóth tóp. Spóón in remaining batter; smóóth tóp.
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