Deep Chocolate Sour Cream Pound Cake

Total Time: 2 hrs Preparation Time: 45 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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).