Email to Buny      

Pound Cake: Deep Chocolate Sour Cream Poundcake

Source of Recipe

Food and Wine


List of Ingredients

CAKE:
2 1/4 cups self-rising cake flour
3/4 cup unsweetened cocoa
3/4 teaspoon baking soda
1 cup unsalted butter, softened
3 large eggs
1 teaspoon pure vanilla
1 1/2 cups sugar
1 cup sour cream
2 ounces bittersweet chocolate, cut up

GLAZE:
1 cup sugar
1/2 cup water
decadent soft chocolate cream (see recipe)


Recipe

FOR CAKE: Preheat the oven to 325ºF. Lightly butter a 10-inch loaf pan and line the bottom with parchment or wax paper; butter the paper. In a medium bowl, whisk together the flour, cocoa and baking soda. In a large bowl, using an electric mixer, beat the butter with 1 1/2 cups of the sugar at medium speed until blended. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla.

On low speed, alternately beat in the sour cream and the dry ingredients in 3 batches. Add the chocolate pieces and beat just until combined. Scrape the batter into the prepared pan. Bake for about 1 hour and 10 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached. Let the cake cool on a rack for 15 minutes, then unmold and let cool right side up.

FOR GLAZE: In a small saucepan, combine the 1 cup of sugar with the water and simmer for 5 minutes, stirring to dissolve the sugar. Brush a thin layer of the glaze over the cake and let set. Brush the cake with the glaze 2 more times, allowing it to dry between glazings. Cut the cake into 3/4-inch-thick slices and serve with the Decadent Soft Chocolate Cream (see recipe) and whipped cream.