Chocolate Pound Cake

Princess Tafadzwa

9 years ago

I feel good today. What is better than to start a week with cake, Chocolate Pound Cake to be specific. I wish all Mondays were like today!

I do not make cake as often as I would like because then I would eat it. Like all of it. I will share with both Leo’s but I am certain I often end up eating most it. Especially if it is chocolate cake. Sometimes I convince myself it is not so bad since it would just go to waste if I did not eat it. Truth is I LOVE CHOCOLATE CAKE! I mean what’s not to love.

Like most pound cakes, this cake is creamed. For extra moisture it uses sour cream. I folded in the dry ingredients for a light texture. If you beat it too hard, the cake will be chewy like bread which you do not want at all. Even though the recipe says to bake for an hour you should check your cake for doneness starting at the 40 minutes mark so you do not dry it out.

Chocolate Pound Cake

Ingredients

1/2 cup 1 stick unsalted butter, at room temperature
3/4 cup sugar
2 large eggs room temperature
1 teaspoon vanilla extract
1 tablespoon espresso powder
1/4 cup sour cream
1/4 cup milk
1 cup plus 2 Tbsp flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoon semisweet chocolate chips

Instructions

Preheat oven to 325F
Spray a standard 9x5 loaf pan and line it with a sheet of parchment paper.
Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then the vanilla and espresso powder.
Whisk together the sour cream and milk.
Sift together the dry ingredients.
Add the dry ingredients to the bowl alternately with the wet, beginning and ending with dry. Blend only until mixed, don't over beat.
Turn the batter into the prepared loaf pan and smooth with an offset spatula; sprinkle with chocolate chips. Bake for about 55-60 minutes until a toothpick inserted in the center comes out without wet batter clinging to it. Set aside to cool.