jglass
New member
Super Rich Chocolate Pound Cake
SERVES 10 -12
2 1/2 cups flour
3/4 cup unsweetened cocoa powder (I use Dutch processed)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 cup sour cream, at room temperature
Preheat oven to 325*F.
Grease and flour a 10" fluted tube pan.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.
In another large bowl, using an electric mixer on high speed, cream the butter and sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Blend in the vanilla.
In 3 additions each, beat in the flour mixture and sour cream just until combined.
Do not overmix.
Pour batter into the prepared pan.
Bake for 60-70 minutes, or until the center tests done.
Cool 10 minutes in pan; invert onto a wire rack and cool completely.
SERVES 10 -12
2 1/2 cups flour
3/4 cup unsweetened cocoa powder (I use Dutch processed)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 cup sour cream, at room temperature
Preheat oven to 325*F.
Grease and flour a 10" fluted tube pan.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.
In another large bowl, using an electric mixer on high speed, cream the butter and sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Blend in the vanilla.
In 3 additions each, beat in the flour mixture and sour cream just until combined.
Do not overmix.
Pour batter into the prepared pan.
Bake for 60-70 minutes, or until the center tests done.
Cool 10 minutes in pan; invert onto a wire rack and cool completely.
