Deep Chocolate Sour Cream Pound Cake
(from saymyname’s recipe box)
Source: Tish Boyle
Serves 12 peopleIngredients
- Cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup cake flour
- 1 cup Dutch-processed cocoa powder
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups unsalted butter, softened
- 2 1/2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
Directions
-
Position a rack in the center of the oven; preheat oven to 325°.
-
Grease the inside of a 10-inch Bundt pan; dust the pan with flour; tap out excess flour.
-
Sift together the flours, cocoa powder, baking powder, and salt into a bowl; set aside.
-
In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes.
-
Gradually beat in the sugar.
-
Increase speed to med-high and beat until the mixture is well blended and light, about 4 minutes.
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At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
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In a small bowl, stir the vanilla extract into the sour cream.
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If your mixer has a splatter shield attachment, add it now.
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At low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture in two additions and mixing just until blended.
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Scrape batter into the prepared pan and smooth the top.
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Bake the cake for 65-75 minutes, until a cake tester comes out clean.
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Cool the cake in the pan on a wire rack for 15 minutes.
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Invert the cake onto the rack and let cool completely.
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Recommended to glaze w/ Bittersweet Chocolate Glaze (recipe posted separately).