Wednesday, April 4, 2012

A Pound I Can Live With...

Chocolate pound cake. One of life's simple pleasures. Straight up with no special icing needed. Although...if I were going to give this an icing I would drizzle on a yummy ganache. Who doesn't love ganache - it's the stuff that dreams are made of. We've been messing with this recipe for a while and I think we have it folks. Not too dry. Perfect butter and brown sugar goodness. Keep it around for after school snacks or late night snacking, either way it's a huge success.

Chocolate Pound Cake

1/2 cup strong coffee
1/2 cup cocoa powder
3 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 cups butter, softened (3 sticks)
2 cups granulated sugar
1/2 cup brown sugar, firmly packed
4 eggs
2 tsp. vanila extract
1 cup sour cream
1/2 cup chocolate chips

Heat oven to 325 degrees. Greas and flour bundt pan. Stir together flour, baking soda, baking powder and salt; set aside. If using leftover coffee, heat first and then stir in cocoa - the heat will help the cocoa to dissolve better. Set aside. Beat butter and sugars until light and fluffy. Add eggs, one at a time, then vanilla. Combine cocoa mixture with sour cream. Alternating and beginning/ending with flour mixture, add flour mixture and sour cream mixture to the mixing bowl, beating after each addition until smooth. Stir in chocolate chips. Spoon into prepared pan and bake 60-70 until inserted near the center comes out clean. Cool in pan 15 minutes and turn out onto a wire wrack to cool completely; sprinkle with powdered sugar while still warm.