Chocolate Chocolate Chip Sour Cream Pound Cake
This cake was delicious. I would definitely recommend trying it, being sure to follow the excellent instructions.
I was looking for a cake recipe to bake in my Wilton Wonder Mold (you know, the one you use to create a ballgown shape, to make a princess cake). This recipe was the perfect choice - it came out of the pan easily, held its shape well, and didn't fall apart when sliced.
I had to bake it for an extra 5 minutes, and then I turned the oven off and left it in there for another 10 before my tester came out clean, but I suspect that may have been necessary only due to the deep bowl shape of the mold. Other than that, I made only minor changes (doubled the cocoa powder, and used milk chocolate chips instead of semi-sweet), so I feel confident giving this recipe 5 stars, as written.
Just a note - this is quite a heavy cake, moist & dense. If you're looking for a light, airy cake - this is not it. But for a molded cake, like a bundt, or a loaf, or the Wonder Mold, it's a great choice.
One more thing - full disclosure - I am NOT a chocoholic - this cake was chocolaty enough for me (like chocolate milk). It does not have a "dark" bittersweet chocolate flavor.
2 users found this review helpful
Dec. 28, 2014