Wednesday, February 10, 2016

chocolate pound cake

I've already shared our go-to Valentine's dessert, but if you prefer chocolate, this is the cake for you. This chocolate pound cake is perfect served with ice cream or just a dollop of whipped cream. And it looks so pretty on my blue cake stand.

Chocolate Pound Cake
1 cup boiling water
2 squares (2 ounces) unsweetened chocolate cut in small pieces
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, room temperature
1 3/4 cup light brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
1/2 cup sour cream

In a small bowl, pour boiling water over the chocolate; set aside to melt, cool for 15-20 minutes. Grease and flour Bundt pan. Preheat oven to 325°. Sift flour into a bowl with salt and baking soda. In a large mixing bowl with an electric hand-held mixer at high speed, cream butter and brown sugar; add eggs and vanilla and beat until light and fluffy.
On low speed, beat in flour mixture, alternating with sour cream, ending with flour mixture. Beat in chocolate mixture until just blended. Pour batter into prepared pan. Bake chocolate pound cake for about 1 hour, or until a wooden pick or cake tester comes out clean. Cool in pan on rack for 15 minutes. Remove from pan and continue cooling on rack. Sprinkle cooled cake with sifted confectioners's sugar or drizzle with icing or glaze. 

Teal Signature photo Toniasig.png

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