This month ends the Cake Slice Baker's year long journey through Tish Boyle's, The Cake Book. Our baking assignment this month was baker's choice, and since I had almost all of the ingredients on hand and I love the ease of baking in a bundt pan, I chose this Deep Chocolate Sour Cream Pound Cake. Rich, chocolaty, and impossible to resist warm out of the oven...not to mention easy enough for a new Mom to tackle!
1 1/2 cups flour
1/2 cup cake flour
1 cup cocoa powder
2 1/4 teaspoon baking powder
1 1/2 cups (3 sticks) unsalted butter, softened
2 1/2 cups granulated
4 large eggs
2 teaspoons vanilla extract
1 cup sour cream
Position rack in the center of the oven and preheat to 325˚F. Use a
non-stick 10-inch bundt pan.
Sift together the flours, cocoa, baking powder, and salt into a medium bowl.
Sift twice and set aside.
Using the paddle attachment of an electric mixer, beat the butter at medium
speed until very creamy, about 2 minutes. Gradually beat in the sugar. Increase
the speed to medium high and beat for about 4 minutes. 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.
Stir the vanilla into the sour cream. At low speed, add the dry ingredients
to the batter in three additions, alternating with the sour cream mixture in two
additions and mixing just until blended. Scrape the batter into the prepared pan
and smooth the top.
Bake cake for 65 to 75 minutes, until cake tester inserted into the center
comes out clean (use a toothpick). Cool the cake in the pan on a wire rack for
Invert the cake onto a serving plate and cool completely.
Stay tuned for next month's selection from our new book, Vintage Cakes!