Rich, dark and moist this cake was much appreciated by my two twin nephews, H, J and S. My cousin H could not wait for the cake to cool down and when I went back to the kitchen I found the cake had been hollowed out around the edges. He shamelessly blamed his two kids, but I knew better! My nephews, afterall, are only three feet high and couldn’t possibly reach over the counter. Next day I took some of the cake to brunch with the gals (the part that looked decent and untouched), after getting our dose of Pinoy food and shopping, we went to S’s place and had the cake with some red wine. I don’t know which is better, eating it warm a little after it’s come out of the oven or the next day when the flavors have had time to develop. Hard choice!
Deep Chocolate Sour Cream Pound Cake
adapted from The Cake Book by Tish Boyle
1 1/2 cups flour
1/2 cup cake flour
1 cup cocoa powder (pick a premiuim brand, I used Guittard)
2 1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, softened
2 1/2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup sour cream
- Position rack in the center of the oven and preheat to 325˚F. Use a non-stick 10-inch bundt pan.
- Sift together the flours, cocoa, baking powder, and salt into a medium bowl. Sift twice and set aside.
- Using the paddle attachment of an electric mixer, beat the butter at medium speed until very creamy, about 2 minutes. Gradually beat in the sugar. Increase the speed to medium high and beat for about 4 minutes. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
- Stir the vanilla into the sour cream. At low speed, add the dry ingredients tot he batter in three additions, alternating with the sour cream mixture in two additions and mixing just until blended. Scrape the batter into the prepared pan and smooth the top.
- Bake cake for 65 to 75 minutes, until cake tester inserted into the center comes out clean (use a toothpick). Cool the cake in the pan on a wire rack for 15 minutes.
- Invert the cake onto a serving plate and cool completely.
Culinary Delectations 