Saturday, November 1, 2008

Deep Chocolate Sour Cream Pound Cake

from Tish Boyle’s The Cake Book

I like this cake because the ingredients are things you always have in the house. We're partial to a typical pound cake at my house, so I prefer to look at this one as less of a pound cake and more of a rich chocolate cake sans frosting.

1 1/2 cups all purpose flour
1/2 cup cake flour
1 cup cocoa powder
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1.5 cups unsalted butter, softened
2.5 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup sour cream

Position a rack in the center of the oven and preheat the oven to 325 degrees F. Grease the inside of a 10-inch Bundt pan. Dust with flour.

Sift the flours, cocoa powder, baking powder, and salt into a medium bowl. Set aside.

Beat butter at medium speed until very creamy, about 2 minutes. Gradually beat in the sugar. Increase the speed to medium-high and beat until the mixture is well-blended and light, about 4 minutes. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.

In a small bowl, stir the vanilla extract into the sour cream. At the low speed, add the dry ingredients to the butter mixture in 3 additions, alternating with the sour cream mixture in 2 additions and mixing just until blended. Scrape the batter into the prepared pan and smooth the top.

Bake the cake for 65 to 75 minutes, until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Invert onto the rack and let it cool completely.

Dust with powdered sugar with this or this.

The best Williams Sonoma investment I ever made was this heart shaped bundt pan. The added curves and corners just give your pound cake more of that delicious buttery crunch. Great for the jimmie cake, too.

post signature

No comments: