Recipe by Amanda
"After I couldn't find a recipe for chocolate sour cream pound cake, I made this recipe by combining three cake recipes and using some suggestions from my brother-in-law. It will stay moist for a week, but this cake is so good it won't last that long!"
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2 3/4 cups
unsweetened cocoa powder
2 1/2 cups
white sugar, divided
cream of tartar
semisweet chocolate chips
Five stars for the recipe instructions! Amanda, you are a great instructor. You've put all the best tips here. Everyone could benefit from bookmarking this recipe and using its techniques for tender cakes. The texture of this cake was phenomenal, not as dense as typical pound cake. I would call this a "cocoa cake", though, because the ONLY change I made was to add twice the amount of cocoa, and it still wasn't very chocolatey. Chocolate ganache from this site topped it well. I wonder what substituting melted bittersweet chocolate for cocoa (2-4 squares) and cream cheese for sour cream would do. At least, DO add more chocolate chips!- 2 cups if you really like chocolate; just don't refrigerate it, or the chips will be hard. I'm savin' this recipe =)
I don't know what to say. It is definitely not what I consider to be a pound cake. I won't make it again. It is definitely not what I'm looking for. This is also fairly complicated, but the steps are spelled out. Don't do this if you are an experienced cook.
This cake is awesome! I do quite a lot of baking and this is one of my favorite cakes ever. The texture is velvety smooth. Really perfect with a cup of tea or coffee. It has a really nice subtle chocolate flavor that was just right for me. I didn't make any changes to the recipe and I have made it twice. I'm normally one to take shortcuts and rush through a recipe (as I have two young children) but I really took my time both times I made this cake...following every step. I will definitely keep this one on file and make it again and again!
I made this today for my church community group and it turned out wonderful. I think it may be the softest cake I have ever made...even tasted. I agree too that the directions were fabulous. Great job Amanda and thanks for sharing such a great recipe!
I made this for my son's birthday, he wanted a train cake so I needed to cut loaves up to make the engine, stack, and cars. It cut up so nicely and held together so I could shape the cake perfectly! There wasn't so much as a crumb left, it was delicious. Thank you.
Super good! Since we don't like too much sweetness, I cut down (a little less than 1/4 cup) on the sugar. The cake is very pretty with a sprinkling of confectioner's sugar over the top. Serve with lightly sweetened whipped cream and you've got a marvelous dessert for family or dinner parties.
This cake is so good! It is moist and light. I made it in a Bundt pan. Short on time, I baked it for 1 hour on 350. I doubled the salt based on another review and didn't include cream of tarter (didn't have any), and it turned out fine.
Very nice cake. I doubled the salt, and cocoa and my family all agreed that it was even better.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Chocolate Chip Sour Cream Pound Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 219
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