CHOCOLATE SOUR CREAM POUND CAKE Excellent chocolate flavor— like devil’ s food cake.
2½ cups all-purpose flour
1 cup unsweetened cocoa powder, preferably Dutch-process
1 teaspoon baking soda ½ teaspoon salt
3 sticks( 12 ounces) unsalted butter, softened
3 cups granulated sugar 5 large eggs 2 teaspoons pure vanilla extract 1 cup sour cream 1 cup boiling water
Confectioners’ sugar, for dusting, optional
Preheat the oven to 350 degrees. Butter and flour a 10-cup Bundt pan.
In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter until creamy. Add the granulated sugar and beat at medium speed until light and fluffy.
Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
With the mixer on low speed, add onethird of the dry ingredients. Then add one-third of the sour cream and alternate additions until all dry ingredients and sour cream have been added.
Gradually beat in the 1 cup boiling water until incorporated.
Pour the batter into the prepared Bundt pan. Bake in the lower third of the oven for about 65 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 5 minutes, then turn it out onto a wire rack and allow it to cool completely.
If desired, dust lightly with confectioners’ sugar before slicing and serving.
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