TRIPLE CHOCOLATE POUND CAKE
Makes one 9×5″ loaf
- 1/2 cup butter, softened
- 1/2 cup sour cream
- 1-1/2 cups sugar
- 1/2 tablespoon half-and-half
- 3 eggs
- 1-1/4 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup unsweetened cocoa powder
- 3/4 cup mini-chocolate chips
Preheat oven to 325 degrees. Grease and flour a 9×5″ loaf pan;
set aside.
In a large bowl, cream together the butter, sour cream, sugar,
and half-and-half, blending ingredients well. Add the eggs, one at a time,
beating well after each addition.
In a medium bowl, stir together the flour, baking powder, salt,
and cocoa powder. Add half the flour mixture to the butter-sugar mixture and
blend well; then add the remaining flour mixture and blend everything well.
Fold in the mini-chocolate chips, stirring to distribute the chips evenly in
the batter.
Pour or spoon batter into prepared loaf pan and bake at 325
degrees for 70 to 75 minutes or until toothpick inserted in center comes out
almost clean. Your toothpick may not come out totally clean because of the
melty chocolate chips in the loaf. Be careful not to overbake or loaf may be a
little dry.
Cool in loaf pan 10-15 minutes, then remove from pan and cool
completely before frosting with Rich Chocolate Buttercream Frosting (recipe below).
RICH CHOCOLATE BUTTERCREAM FROSTING
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon half-and-half
- 1/3 cup mini semi-sweet chocolate chips, for garnish
Cream the softened butter and powdered sugar. Then add in the
cocoa powder and blend well. Add half-and-half and mix well. When pound cake is
completely cool, spoon all of the frosting on top of the cake and spread out to
cover the top and sides. Then garnish with the mini semi-sweet chocolate chips
on top. (For presentation, I also heavily sprinkle the chips all around the
edges of the cake where it touches the plate. This will require you to use much
more than 1/3 cup, but it looks fantastic.
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