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Friday, June 28, 2013

Deep Chocolate Sour Cream Pound Cake (Tish Boyle)

This is one super yummy chocolate pound cake.  And why is that?  Simply because, it has my favorite ingredient - the Sour Cream, of course! hehehhee..

I have this thing with sour cream, yogurt and whipping cream.  I don't know why but I just love them in any bakes as not only does it adds flavor but the texture is velvety smooth.  They are also wonderful in curry dishes.  Any of the three can replace the coconut milk for a healthier choice in cooking.

So here's a recipe from Tish Boyle.  It's easy to make and elegant to serve if you plan to entertain.  Try this..everybody loves chocolate and I bet you, you will definitely repeat making this smooth velvety cake.


1 1/2 cups all purpose flour
1/2 cup cake flour
1 cup Dutch processed cocoa powder
2 1/4 tsp baking powder
1/2 tsp salt
1 1/2 cups unsalted butter, softened
2 1/2 cups caster sugar (I used 1 3/4 cups)
4 large eggs
2 tsp vanilla
1 cup sour cream

Chocolate Glaze:
1 cup whipping cream
1 cup choc chips or 250g dark semi sweet chocolate (chopped)
Boil whipping cream, take off heat and add in chocolate.  Let it stand until melted, stir to smooth.
1. Pre-heat oven to 170dC and grease the inside of 10-inch Bundt pan, dust the pan with flour.
2. Stir together the flours, cocoa powder, baking powder and salt in a medium bowl. Set aside.
3. Use an electric mixture, beat butter at medium speed until very creamy, about 2 mins.  Gradually beat in sugar.  Increase speed to medium high, beat mixture until light and well blended, about 4 mins.  Beat in eggs one at a time, mixing well after addition and scraping down the sides of the bowl as necessary.
4.In a small bow, stir the vanilla into the sour cream. At low speed, add dry ingredients to the butter mixture  in three additions, alternating with sour cream in two additions and mixing until blended.
5. Pour into prepared pan, bake for 65 -75 mins or until cake is done.  Cool cake in pan on wire rack for 15 mins.
6. Invert cake onto the rack and let cool completely.  Our glaze on cake.  Suitable to serve warm or chilled.
Don't you just love the texture!  Yummeh!!

14 comments:

  1. You've really done it this time Jen, YUMMY!
    Thanks for sharing, and making be very, very hungry:)

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    1. Hi Jenn:)
      How's things? I'm popping over to say hi and to tell you about an interesting note I got from someone on Pinterest whi baked this cake. She said her family LOVED it! I thought it was rather interesting when I checked Pinterest and saw that when I pinned this to my Pinterest board, it was repinned 337 times!!! Pretty cool, huh?

      Take care Jenn, hope all is well:)

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  2. Oh wow...that looks so smooth n chocolaty...

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  3. wow...that makes my mouth water...super yum....

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  4. Oh My! This cake looks so decadent & heavenly with that chocolate glaze! Would love to have a slice for breakfast now! YUM! ;)

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  5. Una vera delizia, complimenti!!!

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  6. OOh... looks good! I have this tagged but have not made this yet. Perhaps I'll come over for a few slices first... !

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  7. I agree- yoghurt/sour cream in cakes makes the texture so uniquely good!! :) I'm sold the moment I see sour cream in the ingredients list of a cake recipe haha....This looks delicious!

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  8. I love this cake look delicious!!

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  9. we made a deep chocolate pound cake in one of our bake along with sour cream or yogurt, yeah, the texture was good...and your choc glaze...double yum!!

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  10. I love chocolate, and this one looks awesome! I can almost imagine the richness of the sour cream and yogurt with the chocolate, great post!

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  11. looks great can't wait to try this one!!

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  12. I'm in the U.S. what is 170dc to bake it.Help Please.

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    Replies
    1. 170 degrees celcius

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