Over a month ago, I was in despair after Black Friday and the realization that I wouldn’t be able to bake for quite awhile.
How the times have changed!
Our new oven is a blessing and we are looking forward to putting it through its paces this coming Thanksgiving weekend. I have many wonderful things planned for this oven. Many sweet surprises, all of which I will share with you of course … but not right now.
You’re just going to have to be patient!
In the meantime, I’m sending all of you a piece of this incredible Sour Cream Chocolate Pound Cake with Dark Chocolate Glaze and White Chocolate Drizzle. My chocolate pound cake is based on a recipe from the Cream Puffs in Venice Flavour of the Month for October 2006: The Cake Book by Tish Boyle.
Cream Puff sends everyone a big hug and wishes for a wonderful Autumn weekend!
Sour Cream Chocolate Pound Cake with Dark Chocolate Glaze and White Chocolate Drizzle
Adapted from The Cake Book by Tish Boyle.
For the cake:
- 1-1/2 cups all-purpose flour
- 1/2 cup cake flour
- 1 cup cocoa powder plus 2 tbsp. cocoa powder
- 2-1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1-1/2 cups unsalted butter, softened
- 2-1/4 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup sour cream or plain yogurt
- Preheat the oven to 325 degrees F. Place a rack in the centre of the oven. Grease and flour a 10-inch tube ban.
- On medium speed, beat together the butter and sugar until light and fluffy (4 to 5 minutes). Add your eggs one at a time, beating well after each addition.
- Mix together the vanilla and sour cream.
- Combine your dry ingredients. Add them to the butter and sugar in three additions, alternating with the sour cream mixture. Start and end with the flour mixture.
- Pour your batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes. Test the cake with a cake tester or a toothpick to ensure that it’s cooked in the centre.
- Cool the cake for 15 to 20 minute and then unmold.
- Let it cool completely before glazing.
For the Dark Chocolate Glaze:
- 3 ounces dark chocolate (I used a Lindt chocolate with 65% cocoa solids — use your favourite chocolate)
- 1/3 cup heavy cream
- Finely chop your chocolate.
- Boil the cream and immediately pour it over the chocolate.
- Let sit for 2 or 3 minutes and then stir until the glaze is smooth.
- Place the glaze in a bowl and let sit for a few minutes to set a bit. Cover the surface with plastic wrap to prevent a skin from forming.
- When you’re ready to glaze the cake, place your cake on a wire rack with a lined tray beneath or place your cake directly on some waxed paper to or aluminum foil to avoid making a mess.
- Pour the glaze over the cake and allow it to drip down the sides.
- Let the glaze set completely.
For the white chocolate drizzle:
- 1 small bar of white chocolate (I used Lindt)
- Melt your white chocolate in a double boiler.
- Once it’s melted, stir to ensure that it’s smooth.
- With a squeeze bottle, pastry bag or with a fork, drizzle the chocolate over the glazed cake in a decorative pattern.
- Let set completely before serving.