Prepare to embark on a decadent journey that will transform your baking experience and tantalize your taste buds! This Chocolate Whipping Cream Pound Cake is not just a dessert; it's a luxurious experience that combines rich, velvety chocolate with the tender, moist texture of a classic pound cake. Whether you're a seasoned baker or a curious novice, this recipe promises to deliver a show-stopping treat that will have everyone begging for seconds. Get ready to unlock the secrets of creating a cake so irresistible, it'll become your new go-to dessert for every occasion!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 65 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even incorporation.
- Mix in the sour cream until fully combined, creating a smooth and creamy base.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to remove any lumps and ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, which can result in a tough cake.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or serve with whipped cream for extra indulgence.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter, eggs, and sour cream, are at room temperature for smoother mixing and better incorporation.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Use Quality Cocoa: Opt for high-quality cocoa powder for a more intense chocolate flavor.
- Check for Doneness: Use the toothpick test - it should come out with just a few moist crumbs, not completely clean.
- Cooling is Crucial: Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to prevent breaking.
- Storage Tip: Wrap the cooled cake tightly in plastic wrap to maintain moisture and freshness for up to 3-4 days.
- Serving Suggestion: Enhance the cake with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of chocolate ganache for extra indulgence.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 52g
Protein: 6g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 125mg
