Ingredients: |
Ingredients: 1 c (2 sticks) unsalted butter, softened
2 c granulated sugar
3 eggs, room temperature
1 tbsp vanilla extract
2 1/3 c sifted cake flour
2/3 c Dutch - processed cocoa
1 tsp baking soda
1 tsp baking powder
1/2 salt
1 c sour cream
1 c plus 2 tbsp mini chocolate chips, divided use
1/3 c heavy whipping cream
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Directions: |
Directions:Preheat the oven to 350º. Grease a 12-cup bundt pan and sprinkle with a little cocoa.
In a large mixing bowl and using electric beaters, beat the butter until smooth and creamy, about 1 minute. Add the sugar; beat 5 minutes or until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla and scrape down the sides of bowl.
Sift together the flour, cocoa, baking soda, baking powder and salt. Add the flour mixture to the cake batter in 3 portions, alternating with the sour cream in 2 portions. Stir in by hand 3/4 cup mini chocolate chips. Spoon the batter into the prepared pan. Tap the pan firmly on counter to level the batter. Bake 45 to 50 minutes or until a toothpick inserted comes out clean and the edges of the cake pull away from the sides of the pan. Cool on wire rack for 15 minutes. Invert the cake onto the wire rack to cool completely.
To prepare the glaze, heat the whipping cream in a microwave - safe bowl in the microwave until it just begins to boil, about 1 minute. Remove from the microwave and stir in remaining 1/4 cup plus 2 tbsp mini chocolate chips. Stir until smooth. Let the mixture cool slightly, until thickened but still pourable. Drizzle the glaze over the cake, allowing the glaze to flow down the sides. |
This recipe for Triple Chocolate Pound cake is from