double chocolate sour cream pound cake

double chocolate sour cream pound cake

• 11 Jul 2024

I recently borrowed a few cookbooks from the library, including a copy of Alison Roman's book, 'Sweet Enough'. I trawled through the book and bookmarked a few recipes, including this one for her Chocolate Sour Cream Pound Cake.

I am not a chocolate person but my next door neighbour's daughter is. After a few weeks of fruit and citrus based cakes, I decided to make something with Minnie in mind. I had a scraping of sour cream left in the fridge, and some long forgotten chocolate chips so a chocolate sour cream pound cake it was.

I made a small loaf cake and normally I'd just halve the recipe but I would have ended up with a very tiny loaf cake so I had to tweak the proportions a little.

Here’s the recipe for you, which makes a small loaf cake. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Double Chocolate Pound Cake
Ingredients
100g plain flour
45g cocoa 
¾ tsp baking powder
pinch salt 
85g unsalted butter
150g caster sugar
1 tsp vanilla extract
2 large eggs
135g sour cream or whole-milk yoghurt
112g chocolate chips or chopped up chocolate bar (optional)
1 tbs raw sugar

Method
Preheat oven to 190°C, conventional. Line a small loaf pan with baking paper and put to one side.

Sift the flour, cocoa, salt and baking powder into a medium bowl. In the bowl of a stand mixer place the butter, caster sugar and vanilla and beat for 4-5 minutes or until extremely pale and fluffy. Scrape down sides. Add the eggs, one at a time, beating after each to incorporate. Continue beating 2-3 minutes or until mixture is smooth, fluffy and well incorporated.

With mixer on low, add about half the flour mixture, followed by the sour cream, followed by remaining flour mixture. Just before everything is incorporated, add three-quarters of the chocolate, if using.

Scrape batter into prepared pan. Sprinkle with remaining chocolate (if using) and the  raw sugar. Bake for 50-60 minutes or until the cake is puffed, considerably taller and pulling away from the sides of the pan. Due to the melted chocolate pieces in the batter, this is a difficult cake to test for 'doneness' using a skewer. Cool entirely before removing from pan.

I wasn't sure if I'd overbaked the cake due to the cake testing issues but no-one seemed to complain. As this is a sturdy cake I decided to dunk my slice into my cup of tea, something I've never done before. The hot tea melted the chocolate chunks in the cake and it was delicious.

See you all again next week with some more baking from my kitchen.

Bye for now,

Jillian