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Pound Cake: Chocolate Sour Cream Poundcake

Source of Recipe

Quick Chocolate Fixes


List of Ingredients

2 1/2 cups flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
2 cups sugar
4 large eggs, room temperature
1 tablespoon vanilla
1 cup sour cream, room temperature


Recipe

Preheat oven to 325ºF. Lightly butter a 12 cup bundt pan or fluted tube pan. Lightly dust with flour and tap out excess. In a large bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt. In another large bowl, using a hand held electric mixer, beat together butter and sugar until combined. One at a time, beat in eggs, beating well after each addition. Beat in vanilla. In three additions each, beat in flour mixture and sour cream, beating until just combined.

Scrape batter into prepared pan and spread evenly. Bake for 60-70 minutes, or until a cake tester inserted in center of cake comes out clean. Remove pan to wire rack and cool for 10 minutes. Carefully invert cake onto rack and cool completely. Dust top of cake with powdered sugar. Store completely cooled cake in an airtight container at cool room temperature. Cake freezes well.