Day 3 of my birthday week was celebrated with a chocolate pound cake with chocolate glaze and chocolate chip garnish. It was take two on the pound cake. Take one – a recipe I would never share with anyone – turned out so dry the inside was like saw dust. Despite the fact that I baked it 10 minutes less than the time specified in the recipe.
Because I don’t like to fail at anything, I needed to try another chocolate pound cake recipe. This is Paula Deen’s recipe, and it was a pretty big hit with my coworkers today.
- 1 c. butter
- 1 c. sour cream
- 3 c. sugar
- 6 eggs
- 1 tsp. pure vanilla extract
- 2 1/4 c. all-purpose flour
- 1 tsp. baking powder
- 3/4 c. cocoa
- Preheat the oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
- Using an electric mixer, cream together the butter, sour cream, and sugar. Add the eggs, 2 at a time, beating well after each addition. Add the vanilla.
- In another bowl, stir together the flour, baking powder, and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Continue to bake for an additional 15 minutes if necessary, but do not open the oven to check the cake for at least 1 hour.
- Top with chocolate glaze and any additional garnish (optional).
Paranoia dictated that I remove this cake from the oven way before the recommended amount of cooking time. I was checking this baby at the hour and then every two minutes afterward. I probably baked it about 1 hour and 10 minutes and the top of the cake (or the bottom – once flipped over) was slightly undercooked. It seemed like the top of the cake was possibly slightly overcooked.
I had several conversations with coworkers about baking with bundt pans and we all agreed it’s not the easiest thing to do. I’d like to blame the pan, but I’m pretty sure the pan I have is a fairly decent pan.
Even though the cake came out a bit imperfect, it was still a huge hit. Everyone loved the sour cream – they recognized the taste immediately. Lots of reviewers described this cake as moist. Maybe they were baking with better pans.
Recipe rating: 1/2
Below is the glaze recipe I used:
- 3/4 c. semisweet chocolate chips
- 3 T. butter
- 1 T. light corn syrup
- 1/4 tsp. vanilla
In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. Spread warm glaze over top of cake, letting it drizzle down the sides.