This classic “four fourths” cake is like a French cousin to a pound cake. Rich, moist and deliciously chocolaty, I make it using both dark Lindt chocolate and cacao powder.
![](https://ablueribbon.alexandrasalomon.com/wp-content/uploads/2021/03/27170_w1024h768c1cx1500cy971-e1614779625302.jpg)
This classic “four fourths” cake is like a French cousin to a pound cake. Rich, moist and deliciously chocolaty, I make it using both dark Lindt chocolate and cacao powder.