Recipe by Realtor by day, Chef by night
You'll love this perfect chocolicious little pound cake. It really fits the bill when you're having a chocolate attack and don't need a full size cake. Serve it with whipped cream and chocolate sauce... yum! This doubles very nicely when you need a little more but still don't need a big dessert. When doubling, don't double the baking soda, just leave it at 1/8 teaspoon.
- 1⁄4 cup flour
- 2 tablespoons flour
- 2 tablespoons unsweetened cocoa powder
- 1⁄2 cup sugar
- 4 tablespoons sour cream
- 1⁄8 teaspoon baking soda
- 1 large egg, room temp
- 1⁄2 teaspoon vanilla extract (or 1/4 tsp raspberry extract)
- 3 tablespoons butter, room temp
Directions See How It's Made
- Preheat oven to 350 degrees Fahrenheit. Grease and flour pan very well. I designed this to go in a petit loaf pan that measures about 5x3x2 but you can use 2 mini Bundts, 4 cupcake cups, 2 jumbo muffin cups or whatever small pan you like.
- When doubled it works nicely with either a 6 cup Bundt pan, 5 inch spring form pan, 4 mini Bundt pans or 7x4x3 loaf pan.
- Whisk together all of the flour, cocoa powder and sugar in small mixing bowl.
- In another small bowl, whisk together sour cream and baking soda. Add egg and vanilla extract; gently whisk to combine.
- Add the butter and 1/2 of the sour cream mixture to the flour mixture and mix with electric mixer until moistened. Beat on low for about 45 seconds.
- Add remaining sour cream mixture and beat on medium until well blended, 30 seconds. Do not over mix or you'll ruin the texture. Pour into prepared pan or pans.
- Bake until well browned and toothpick inserted in center comes out clean, about 25 to 30 minutes for the petit loaf pan. When recipe is doubled, bake 40 minutes in the small loaf pan.
- Baking times vary slightly depending on which pan you use. The important thing is that the cake is browned and toothpick comes out clean when inserted in center. Cool in pan 10 minutes on rack. Remove from pan and cool completely.