Deep Chocolate Sour Cream Pound Cake

Tish Boyle

• Ready In: 2 hrs
• Serves: 12

Ingredients

• Cake

• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup cake flour
• 1  cup  Dutch-processed cocoa powder
• 2 1⁄4 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1 1⁄2 cups unsalted butter, softened
• 2 1⁄2 cups sugar
• 4  large eggs
• 2  teaspoons vanilla extract
• 1  cup sour cream

Directions

1. Position a rack in the center of the oven; preheat oven to 325°.
2. Grease the inside of a 10-inch Bundt pan; dust the pan with flour; tap out excess flour.
3. Sift together the flours, cocoa powder, baking powder, and salt into a bowl; set aside.
4. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes.
5. Gradually beat in the sugar.
6. Increase speed to med-high and beat until the mixture is well blended and light, about 4 minutes.
7. 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.
8. In a small bowl, stir the vanilla extract into the sour cream.
9. If your mixer has a splatter shield attachment, add it now.
10. At low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture in two additions and mixing just until blended.
11. Scrape batter into the prepared pan and smooth the top.
12. Bake the cake for 65-75 minutes, until a cake tester comes out clean.
13. Cool the cake in the pan on a wire rack for 15 minutes.
14. Invert the cake onto the rack and let cool completely.
15. Recommended to glaze w/ Bittersweet Chocolate Glaze (recipe posted separately).