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Pound Cake: Williams Sonoma Chocolate Pound Cake

Source of Recipe

Williams Sonoma


List of Ingredients

1 1/2 cups sifted flour
1/2 cup sifted Dutch process cocoa powder
1/4 teaspoon salt
2 ounces bittersweet chocolate, chopped
1 cup unsalted butter
2 cups firmly packed light brown sugar
3 eggs
1 teaspoon vanilla
1 cup sour cream



Recipe

Have all the ingredients at room temperature. Preheat an oven to 350ºF. Butter a 9-by-5-by-3-inch loaf pan. Over a sheet of waxed paper, sift together the flour, cocoa and salt. Set aside. Place the chocolate in the top pan of a double boiler and melt over simmering water. In a large bowl, beat together the butter and brown sugar until fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and the melted chocolate and mix well. Fold in the flour mixture in three additions, alternating with the sour cream and ending with the dry ingredients.

Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. If the cake is browning too quickly, cover it loosely with aluminum foil. Transfer the cake to a wire rack and cool in the pan for 10 minutes, then turn the cake out onto the rack and cool completely before serving. Makes one 9-by-5-by-3-inch cake.