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.

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