CELEBRITY

Cart | Track Order | Help

RECIPE SEARCH

Deep Chocolate Sour Cream Pound Cake

Print Full

Source: Food & Wine

Recipe					Save Recipe		view my favorites		email recipe to a friend

Rating: Be the first to rate this recipe!

Rate/Review this Recipe

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

Find Similar Recipes »

		Immeasurably Delicious: Pound Cake

		Short and Sweet: Loaf Cakes

		Sour Cream Cakes

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:

Recipe error? Contact customer service.

Most Popular...

Recipes		Keywords		Collections

Sweet Potato Casserole

Roasted Garlic Mashed Potatoes

Creamy, Cheesy Mashed Potatoes

Pear & Red Onion Gratin

Carrot and Corn Pudding

Canadian Bacon, Potato, and Swiss-Chard Gratin

See More Popular Recipes »

Holiday Casseroles

Thanksgiving Cakes

Easy Feast Favorite: Holiday Mashed Potatoes

Turkey, Classic and New

Slice of Holiday: Pumpkin Pies

Easy Holiday Appetizers

See More Popular Recipe Collections »

appetizer

breakfast

casserole

mexican

soup

chicken

pasta

cakes

pumpkin

cake

sweet potato

See More Popular Keywords »

Ordering:	Cart/ Checkout \| Track Order \| Gift Cards \| Shipping Info \| Return Policy \| Security
Contact:	Email Us \| Call Us Toll-Free \| More Help
Members:	Sign In/Out \| Account & Orders \| Saved Recipes \| Product Reviews \| Wish List \| Newsletters \| Unsubscribe
Web Site:	Shop \| Special Values \| Gift Ideas \| Wedding Registry \| Recipes & More \| Community \| Site Map

©1998 - 2009 Cooking.com \| About Us \| Terms of Use \| Privacy \| Recent Awards \| Jobs \| Affiliates \| Advertising

Try Fine Cooking Magazine for quick, healthy and innovative recipes.