adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate Chocolate Chip Sour Cream Pound Cake
Chocolate Chocolate Chip Sour Cream Pound Cake
0 Likes
Prep Time:
40 minutes
Cook Time:
75 minutes
Total Time:
245 minutes
Indulgent chocolate sour cream pound cake - a moist and decadent treat that won't stick around for long!
Ingredients:
  • 2.75 cups all-purpose flour
  • 0.25 teaspoon baking soda
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 cup unsalted butter
  • 2.5 cups white sugar, divided
  • 6 eggs, separated
  • 0.25 teaspoon cream of tartar
  • 0.5 cup semisweet chocolate chips
Instructions:
  • Prior to starting, allow the sour cream, butter, and eggs to reach room temperature; set them out for about 30 minutes before preparing the cake batter, and remember to separate the eggs while they are still cold.
  • Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan. Sift flour, baking soda, salt, and cocoa powder together. In another bowl, mix sour cream and vanilla extract.
  • Use an electric mixer to beat creamy butter in a large bowl for about 30 seconds. Gradually add 2 cups of sugar and beat on high speed until light and fluffy. The mixture should become noticeably paler. Add room-temperature egg yolks one at a time, blending each yolk into the butter mixture before adding the next.
  • Add one third of the flour mixture to the bowl and mix on low speed until combined. Then, mix in half of the sour cream mixture. Alternate adding the remaining flour mixture and sour cream mixture, mixing until just incorporated. Gently fold in the chocolate chips.
  • In a clean mixing bowl with clean beaters, whip the egg whites and cream of tartar until soft peaks form. Slowly add the remaining 1/2 cup sugar and continue beating until medium-stiff peaks are achieved. Gently fold in 1/3 of the meringue mixture into the cake batter to lighten it using a whisk or rubber spatula.
  • Gently mix the rest of the egg white mixture into the batter until well incorporated. Transfer the batter to the pan, ensuring an even layer. Bake the cake for approximately 1 hour and 15 minutes, or until it bounces back when lightly pressed and a toothpick inserted comes out clean.
  • Allow the cake to rest in the pan for ten minutes, then gently flip it onto a wire rack to cool thoroughly.

Similar Recipes