Recipes

Deep Chocolate Pound Cake

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Deep Chocolate Pound Cake

Deep Chocolate Pound Cake

amanda

Equipment

  • - Stand Mixer: A versatile and powerful electric mixer for mixing cake batter with various attachments.

  • - KitchenAid Artisan Series Prep Bowl Set (16 Pieces): Includes bowls, measuring cups, and spoons designed for ingredient preparation during baking tasks like making pound cake batter.

  • - Silicone Baking Mat: Non-stick silicone mat used in various oven temperatures to provide a smooth surface for shaping dough or placing baking sheets.

  • - Digital Scale: Tool for precise measurement of ingredients, crucial for exact proportions needed in pound cake recipes.

  • - Large Parchment Paper Sheet: Lining material used on baking sheets to prevent sticking and aid in the removal of delicate items such as a freshly-baked cake from the pan.

  • - Pound Cake Pan (9x5 Inches): Standard size pan for baking pound cakes, specifically suitable for making deep chocolate variations following typical techniques.

  • - Electric Kitchen Oven with Convection Bake Option: Equipment that ensures even baking and optimal results when preparing homemade pound cake.

  • - Cooling Rack (Pie Pans, Cookies Sheets): Tool to allow proper air circulation for the cake to cool down after oven removal, preventing bottom sogginess.

  • - Digital Food Thermometer: Optional tool used to verify that the internal temperature of pound cake reaches safe levels for doneness without opening the oven often.

  • - High-Speed Blender or Food Processor with Dough Blade Attachment: Appliances useful in preparing other components like chocolate ganache or glaze, not directly required for batter but enhances overall recipe execution.

  • - Silicone Cooling Rack with Flexible Edges (13x9 Inches): Large cooling rack that accommodates larger baking sheets and can be used in the pan or on a countertop while the cake is warm.

Ingredients

  • 2 1/4 cups all purpose flour

  • 1 teaspoon baking powder

  • 3/4 teaspoon coarse kosher salt

  • 1/4 teaspoon baking soda

  • 1/2 cup sour cream

  • 1/2 cup whole milk

  • 1/4 cup unsweetened cocoa powder

  • 1/4 cup honey

  • 2 tablespoons boiling water

  • 3/4 cup sugar

  • 1/2 cup (1 stick) unsalted butter, room temperature

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup mini semisweet chocolate chips

Instructions

1

Instruction 1

Position rack in center of oven; preheat to 350°F. Butter and flour 9x5x3-inch loaf pan, tapping out any excess flour.
2

Instruction 2

Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk sour cream and milk in small bowl.
3

Instruction 3

Sift cocoa powder into another small bowl. Whisk in honey and 2 tablespoons boiling water until smooth. Cool completely.
4

Instruction 4

Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cocoa mixture; stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips.
5

Instruction 5

Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 8 minutes. Remove cake from pan and cool.
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