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Deep Chocolate Sour Cream Pound Cake




Source of Recipe


Source: Food & Wine


List of Ingredients




For Cake:

2 1/4 cups self-rising cake flour

3/4 cup unsweetened cocoa

3/4 teaspoon baking soda

2 sticks (1/2 pound) unsalted butter, softened

1-1/2 cups sugar

3 large eggs

1 teaspoon pure vanilla extract

1 cup sour cream

2 ounces bittersweet or semisweet chocolate cut into 1/4 inch pieces


For Glaze:

1 cup sugar

1/2 cup water


Decadent Soft Chocolate Cream (See Recipe)

Softly whipped cream, for serving


Decadent Soft Chocolate Cream:
5 large egg yolks

1/4 cup sugar

1/2 pound milk chocolate, melted

2 tablespoons unsalted butter, melted

2 cups heavy cream




In a medium heatproof bowl, combine the egg yolks and sugar. Set the bowl over a saucepan of barely simmering water and stir until the yolk mixture is hot to the touch. Remove the bowl from the heat and, using an electric mixer, beat the yolks until doubled in volume. Add the chocolate and beat on low speed just until incorporated; the mixture will stiffen. Beat in the melted butter. Add 2 tablespoons of the heavy cream and beat on medium speed until smooth.


In another bowl, whip the remaining heavy cream until stiff peaks form. Beat one-quarter of the whipped cream into the warm chocolate mixture, then fold in the remaining whipped cream. Pour the chocolate cream into a serving bowl and refrigerate until firm, preferably overnight.


MAKE AHEAD: The chocolate cream can be refrigerated for up to 3 days.




Recipe



FOR CAKE: Preheat the oven to 325 degrees F. 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.