Ingredients with Measurements:
- 1 and 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 and 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1/2 cup semisweet chocolate chips
Special equipment needed:
- 9x5 inch loaf pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, using an electric mixer, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Mix until just combined.
6. Fold in the chocolate chips.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 24g
Saturated Fat: 14g
Cholesterol: 130mg
Sodium: 220mg
Carbohydrates: 48g
Fiber: 2g
Sugar: 31g
Protein: 6g
Substitutions for ingredients:
- You can use Dutch-processed cocoa powder instead of unsweetened cocoa powder.
- You can use milk chocolate chips instead of semisweet chocolate chips.
- You can use Greek yogurt instead of sour cream.
Variations:
- Add 1/2 cup chopped nuts, such as walnuts or pecans, to the batter.
- Add 1 teaspoon of cinnamon to the dry ingredients for a chocolate-cinnamon pound cake.
- Add 1/2 cup of shredded coconut to the batter for a chocolate-coconut pound cake.
Tips and tricks:
- Make sure all the ingredients are at room temperature before starting.
- Do not overmix the batter, as this can result in a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing it.
Storage instructions:
Store the chocolate pound cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and heat it in a 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar or cocoa powder. Serve with whipped cream or vanilla ice cream.
Garnishes:
Fresh berries, chocolate shavings, or chopped nuts.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Fresh fruit, such as strawberries or raspberries.
Troubleshooting advice:
- If the cake is dry, try adding more sour cream or reducing the baking time.
- If the cake is too moist, try reducing the amount of sour cream or increasing the baking time.
Food safety advice:
Make sure to properly store the cake to prevent any contamination.
Food history:
Pound cake originated in Europe in the 18th century and was traditionally made with a pound each of butter, sugar, flour, and eggs. Chocolate pound cake is a modern twist on this classic recipe.
Flavor profiles:
Rich, chocolatey, and slightly sweet.
Serving suggestions:
Serve the chocolate pound cake as a dessert or as a sweet treat with coffee or tea.
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