Emily Luchetti is the executive pastry chef at Farallon restaurant. Try this easy, rich Chocolate Pound Cake recipe by Emily Luchetti.

You may freeze leftover fresh buttermilk. Place 1/2 cup portions in individual reseable small freezer plastic bag in the freezer. Thaw in the refrigerator when needed and stir well before using.

Out of Buttermilk...For each 1 cup buttermilk called for in a recipe substitute 2/3 cup plain nonfat or low-fat yogurt plus 1/3 cup 1 percent milk to equal 1 cup buttermilk; or, use 1 tablespoon lemon juice or white vinegar plus enough milk to make 1 cup, stir and let stand for 15 minutes.

¾ cup plus 1 tablespoon cocoa powder
1 cup unbleached all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
6 ounces unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
½ cup buttermilk
2 tablespoons water
1 teaspoon vanilla extract

1. Preheat the oven to 350°F.
2. Butter and dust a 9" x 13" pan or a bundt pan with one tablespoon of cocoa powder. Sift together the cocoa powder, flour, baking powder and salt. In a small bowl or measuring cup, stir together the buttermilk, water and vanilla.
3. In a separate bowl, cream together the butter and sugar until smooth and light. Beat in the eggs, one at a time.
4. Add one third of the cocoa and flour mixture to the butter and sugar mixture, beating well to combine. Add half the buttermilk mixture and mix well. Repeat, alternating the wet and dry mixtures, beating well after each addition, and ending with the cocoa and flour mixture. Spread the batter into the pan.
5. Bake for 25 to 30 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove the cake from the oven and cool for 15 minutes before unmolding. Cool completely then wrap in plastic. The cake can be stored at room temperature for several days.