Ingredients: |
Ingredients: For the chocolate sour cream pound cake:
120 g (1 cup) all-purpose flour
42 g (½ cup) dutch process cocoa powder
21 g (¼ cup) black cocoa powder
1 ½ teaspoon espresso powder, optional
¾ teaspoon baking powder
½ teaspoon kosher salt
198 g (14 tablespoon) unsalted butter, room temp
250 g (1 ¼ cup) granulated sugar
4 eggs, room temp
1 teaspoon vanilla paste or extract
227 g (1 cup) sour cream, room temp
For the chocolate glaze:
113 g (½ cup) heavy cream
85 g (3 oz) semi-sweet chocolate
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Directions: |
Directions:For the chocolate cream pound cake:
1. Preheat the oven to 325 degrees F and line a 9x5 loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powders, espresso powder, baking powder, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 2-3 minutes until light & fluffy.
4. Add the vanilla and one egg at a time, mixing to fully incorporate each one before adding the next.
5. Scrape down the bowl, add mix in half of the dry ingredients on low speed. Mix in the sour cream until mostly combined. Then, add the rest of the dry ingredients until everything is fully combined. Do not over-mix.
6. Pour the batter into the prepared loaf pan and tap the pan on the counter a few times to release air bubbles.
7. Bake the pound cake for about 1 hour 20 minutes or until a toothpick inserted comes out clean.
8. Transfer to a wire rack and allow the pound cake to cool completely.
For the chocolate glaze:
1. In a small saucepan, bring the heavy cream to a simmer or about 190 degrees F. Once simmering, remove from heat and add the chocolate. Use a small rubber spatula or spoon to gently stir until the chocolate has melted and the ganache is homogeneous.
2. Pour the ganache over the cooled pound cake, then slice and enjoy! |
This recipe for Chocolate Sour Cream Pound Cake is from