August, the eighth month and the eighth pound cake of the year. After searching for recipes, I finally settled on a Chocolate Sour Cream Pound Cake I found on a website called Leite’s Culinaria. The cake is described as a rich cake with an intense chocolately flavor and who doesn’t love chocolate?
I was quite surprised the recipe only called for 2 eggs…usually I use 5 or 6. Also, instead of beating the butter until creamy, the directions call for melting the butter and combining with the cocoa powder, salt, and water. I admit I didn’t do this in a saucepan but in the microwave and don’t think it made a difference.
This cake does not make enough batter for my 12 cup bundt pan so I divided the batter into a 6 cup pan and then four 1 cup cakes. The batter seemed too thin, but turned out fine.
- 2 sticks unsalted butter
- 1/3 cup cocoa powder
- 1 teaspoon salt
- 1 cup water
- 2 cups all-purpose flour
- 1 3/4 cups sugar
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
Click here for the recipe from Leite’s Culinaria. I adjusted the cooking time to 20 minutes for the mini, one cup cakes and 35 minutes for the cake baked in the 6 cup pan.
The glaze is one for a true chocolate lover using bittersweet chocolate instead of milk chocolate. Again, the ingredients are combined over heat, and the consistency was perfect.
- 4 ounces finely chopped bittersweet chocolate or bittersweet chips
- 1 1/2 tablespoons corn syrup
- 1/2 cup heavy cream
- 1 1/2 tablespoons sugar
Click here for directions for the glaze.
While the Chocolate Sour Cream Cake was tasty, I prefer my standard chocolate layer cake and would probably stick with it instead of the pound cake. It’s also suggested that this recipe can be used to make cupcakes, and I think I might like it as cupcakes better than a bundt cake.
However, if you’re looking for a good, easy, chocolate cake that looks special, this Chocolate Sour Cream cake fits the bill.