Deep Chocolate Sour Cream Pound Cake Food

CHOCOLATE SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 325°F. Move the rack to the bottom third of the oven. Spritz a 10 x 5 inch loaf pan with baking spray or butter and flour. Set aside.
• Using a whisk, sift together the flour, pudding mix, cocoa, salt, baking powder and baking soda in a medium-size mixing bowl.
• In a separate bowl, use an electric mixer to cream together butter, granulated sugar, brown sugar, vanilla and almond extracts.
• Beat for 3 minutes until creamy and light beige in color. Add the eggs one at a time beating well after each addition.
• Add the sifted dry ingredients alternately with the sour cream. Beat on medium speed until combined. Stop and scrape the sides of the bowl periodically.
• After all ingredients are added, increase the mixer speed and beat just until fully combined. The batter will be stiff.
• Spread evenly into loaf pan. Bounce on the counter a couple of times to settle the batter in the pan.
• Bake for 1 hour 20-25 minutes or until a cake tester inserted into the center shows moist crumbs.
• Cool in pan for 20 minutes, then remove to a cooling rack to cool completely. Wrap tightly and store overnight. [The flavor of the cake intensifies after resting]
• To make the glaze: Melt the milk chocolate chips and heavy cream in the microwave on 50% power stopping to stir every 20 seconds. Repeat until smooth, then mix in corn syrup and almond extract. Stir until combined. Drizzle over cooled cake.
• Store leftovers in an airtight container at room temperature.

CHOCOLATE SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 325F. Grease a 10-inch tube pan well and dust with cocoa powder (or flour).
• In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar until fluffy.
• Add in eggs, one at a time, mixing well after each addition.
• With the mixer on low speed, alternate adding flour mixture and sour cream, beginning and ending with the flour mixture. The batter will be thick at this point.
• With the mixer still on low speed, gradually add the hot water to the batter. After it becomes incorporated into the batter, increase speed to medium for 1 minute, then turn off.
• Pour batter into prepared tube pan. Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean.
• Allow to cool in the pan for at least 15 minutes, then gently slide a knife along the edge to loosen from the pan before inverting the cake onto a serving plate to cool completely.
• Once cake is cool, prepare the ganache. Add chocolate chips to a mixing bowl. Heat cream in a small saucepan over medium-high heat, stirring often, until it is steaming and small bubbles are just beginning to form along the edges of the pan. Do NOT boil the cream.
• Pour the hot cream over the chocolate chips and allow to sit for 5 minutes without stirring. Once the time has elapsed, use a spatula to mix until smooth.
• Let the ganache sit for about 15 minutes, which will allow it to thicken slightly. It will still be pourable, but not super runny at this point. Drizzle over the cooled cake.

CHOCOLATE SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 325°F.
• In a large bowl or the bowl of a stand mixer, cream together butter and sugar for 3-5 minutes or until light and fluffy.
• Add eggs one at a time, followed by vanilla, mixing until incorporated after each addition.
• Mix in sour cream until well combined.
• Sift in flour, cocoa powder, espresso powder, baking powder, and baking soda. Fold in with a rubber spatula. Mixture should be fully combined, but do not overmix.
• Carefully pour in boiling water and gently mix to combine (don't splash any onto yourself!). Mix only until the batter is fully combined.
• Spray a 10-12 inch fluted tube or Bundt pan with baking spray, including all crevices. Pour batter into prepared pan. Carefully drop once or twice from an inch or two onto the counter to elmininate air bubbles.
• Bake in preheated oven for 60-70 minutes, or until a toothpick entered into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out on to a wire rack to cool completely.

CHOCOLATE SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 325 °F. Grease and flour a 10-inch Bundt pan.
• Using an electric mixer, cream together the butter, sour cream and sugar. Add the eggs, 2 at a time, beating well after each addition. Add the vanilla.
• In another bowl, stir together the flour, baking powder and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Continue to bake for an additional 15 minutes if necessary, but do not open the oven to check the cake for at least 1 hour.

SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 325 degrees F. Spray a coated 10- to 14-cup Bundt pan with nonstick cooking spray and dust with flour, making sure to coat all the details of the pan. Invert the pan and shake out any excess.
• Add the butter to a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add the granulated sugar and beat on medium-high speed until very light and fluffy, about 4 minutes more. Add the eggs one at a time, mixing after each addition. Add the sour cream and vanilla and mix on medium speed until incorporated.
• Whisk together the flour, baking powder and salt in a medium bowl. Add to the butter mixture in 2 parts and mix on low speed until just incorporated, scraping down the sides of the bowl. Scrape the batter into the prepared pan, using a rubber spatula to smooth the top into an even layer.
• Bake until golden brown and crackly on the surface and a toothpick inserted into the center of the cake comes out almost clean with just a few crumbs, about 1 hour 30 minutes. Allow the cake to cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely before removing the pan. The cake will contract while it cools, making it easier to remove.
• Sprinkle the cake with confectioners' sugar. Top each slice with fresh berries if using.