Chocolate Pound Cake (Edit recipe)

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Sweet and rich in flavor, this Chocolate Pound Cake is just what your taste buds desire. It's a delightful twist on my usual pound cake, and the best part… half the butter.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

1 hour

INGREDIENTS

16

Serves: 8

Ingredients

2.5 cup All Purpose Flour, unbleached
1 tsp Baking Powder
.75 tsp Salt, fine
.25 tsp Baking Soda
.5 cup Sour Cream
.5 cup Whole Milk
.25 cup Cocoa Powder, unsweetened
.25 cup Honey
2 Tbsp Water, (boiling)
.75 cup Granulated White Sugar
.5 cup Butter, Unsalted
2 Eggs, large
1 tsp Vanilla Extract
.5 cup Bittersweet Chocolate, chips
.5 cup Dried Cranberries, Organic
.333 cup Granulated White Sugar, caster

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Position rack in the center of the oven and preheat at 350u00ba. Butter and flour a Bundt cake pan with butter and flour, tap out the excess. Sprinkle caster sugar evenly on bottom of pan.
Whisk flour, baking powder, salt, and baking soda in a medium bowl.
Whisk sour cream and milk in a small bowl.
Sift cocoa into a small bowl. Whisk in honey and 2 tablespoons boiling water until smooth. Cool completely.
Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes.
Beat in eggs 1 at the time, occasionally scraping down the sides of the bowl. Beat in vanilla. Add cocoa mixture, stir until smooth, scraping down the bowl occasionally.
Beat in flour mixture alternately with sour cream in 2 additions each until just blended.
Stir in chocolate chips and dried cranberries.
Transfer batter to prepared pan, smooth top.
Bake until tester inserted in the middle comes out clean, about 1 hour. Remove cake from pan and cool.
Sprinkle with powder sugar.

Notes

I used a small Bundt cake pan; however, a regular 9 x 5 x 3 loaf pan will also work. For great chocolate, I recommend Droste or Ghirardelli. They are two of my favorites with the best pure flavor. I have been using Droste, a Dutch-process cocoa powder, since I was a child living in France, and I have never been able to find another that I like so much. Sift all your dry ingredients to ensure that no small pieces pass through. Sifted flour is best for all baking, as it allows it to be lighter. To prevent having a white flour-looking cake when serving, I mix a tablespoon of chocolate into the flour, mix well, and then add the chocolate-flour mixture to the cake pan after it is buttered. Shake off any excess. Once your cake is served, no traces of flour will be there.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	600
Fat:	21 g
Carbohydrates:	93 g
Protein:	14 g
Cholesterol:	44 g
Sodium:	259 mg
Fiber:	4 g
Sugars:	35 g
Sugar Alcohol:	0 g
Calculated per serving.