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Deep Chocolate Sour Cream Pound Cake

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Source: Food & Wine

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Active Time:  35 Minutes
Total Time:  1 Hour 55 Minutes
Yield:  Makes One 10-Inch Cake

This intensely chocolate cake benefits from three glazings with sugar syrup. The glaze keeps the cake moist, and the extra sweetness complements the chocolate.

RECIPE INGREDIENTS

For the Cake:

2 1/4 cups self-rising cake flour (See Tip above)

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 the Glaze:

1 cup sugar

1/2 cup water

Decadent Soft Chocolate Cream (See Recipe below)

Softly whipped cream, for serving

Other necessary recipes:
Decadent Soft Chocolate Cream

Deep Chocolate Sour Cream Pound Cake Recipe at Cooking.com

DIRECTIONS

FOR THE 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 THE 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.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

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Nutrition Facts per Serving
Yield: Makes One 10-Inch Cake

Calories:

662

Fat. Total:

34g

Fiber:

Carbohydrates, Total:

87g

Sodium:

611mg

% Cal. from Fat:

46%

Cholesterol:

155mg

Protein:

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