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!

Dscn3344_1 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
  1. Dscn3342_1Preheat the oven to 325 degrees F. Place a rack in the centre of the oven. Grease and flour a 10-inch tube ban.
  2. 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.
  3. Mix together the vanilla and sour cream.
  4. 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.
  5. 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.
  6. Cool the cake for 15 to 20 minute and then unmold.
  7. 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
  1. Finely chop your chocolate.
  2. Boil the cream and immediately pour it over the chocolate.
  3. Let sit for 2 or 3 minutes and then stir until the glaze is smooth.
  4. 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.
  5. 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.
  6. Pour the glaze over the cake and allow it to drip down the sides.
  7. Let the glaze set completely.

For the white chocolate drizzle:

  • 1 small bar of white chocolate (I used Lindt)
  1. Melt your white chocolate in a double boiler.
  2. Once it’s melted, stir to ensure that it’s smooth.
  3. With a squeeze bottle, pastry bag or with a fork, drizzle the chocolate over the glazed cake in a decorative pattern.
  4. Let set completely before serving.
  5. Enjoy!

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