Wednesday, November 12, 2008

Deep Chocolate Pound Cake

This cake comes from the October 2008 issue of Bon Appetit. Most of you can probably make this cake with your eyes closed. Very easy. My husband did not care for it at all. My oldest son loved it. So I guess it's just a matter of taste. It's a little on the dry side but that could my fault. I may have overbaked it a bit. It's a decent pound cake. It reminds me of something in between a chocolate "bread" and a cake. I didn't have any mini chocolate chips so I just used regular ones. If you are looking for a very easy chocolate recipe, I would recommend trying this one.

I am debating whether or not to renew my subscription to Bon Appetit. I have noticed that there are more advertisements than anything else lately. I recently subscribed to Cuisine At Home, a cooking magazine with NO advertisements....very nice!!!! (Oh, I'm also not done yet with all the apples recipes....there are more coming and I STILL have more apples in the fridge....!)

2 1/2 cups all purpose flour

1 teaspoon baking powder

3/4 teaspoon coarse kosher salt (I used regular salt)

1/4 teaspoon baking soda

1/2 cup sour cream

1/2 cup whole milk

1/4 cup unsweetened cocoa powder

1/4 cup honey

2 tablespoons boiling water

3/4 cup sugar

1/2 cup (1 stick) unsalted butter, at room temperature

2 large eggs

1 teaspoon vanilla extract

1/2 cup mini semisweet chocolate chips

Position rack in center of oven; preheat to 350 degrees. Butter and flour a 9 x 5 inch loaf pan, tapping out any excess flour. Whisk flour, baking powder, salt and baking soda in medium bowl. Whisk sour cream and milk in small bowl. Sift cocoa powder into another small bowl. Whisk in honey and 2 tablespoons boiling water until smooth. Cool completely. Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cocoa mixture; stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips. Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 8 minutes. Remove cake from pan and cool.


Peabody said...

Cuisine at Home is my favorite. I have yet to make anything bad from there. I cancelled my BA subscription.

Anonymous said...

Ooooh! That sounds sinfully delicious!

Anonymous said...

Looks great. I kept my subscription because I like the travel articles in BA. I agree though lots of ads now.

Katherine Aucoin said...

Your cake looks great and not dry at all. Maybe try adding a cup of sour cream to moisten it up.

Lisa said...

This looks like it would be great with ice cream. I switch magazines every year or two because I feel like they sometimes do the same type of recipes the following year.

Pam said...

This cake sounds wonderful - I can't believe your husband didn't like it.

Emily said...

I think I would love this. I love chocolate bread. My mom used to bake it when I was a kid.

Darius T. Williams said...

The fact that it says deep chocolate makes me very happy at 7:30 in the morning!!!


RecipeGirl said...

I skip the ads and look for the good stuff, but I don't really care for how they changed up the magazine recently.

I remember seeing this recipe and had wanted to try it. Looks delicious!

ICook4Fun said...

I stop my subscrition of BA just recently. This cake look great and mind having a slice of it now :)

Amanda said...

Oh girl tell me about the apples LOL!

I love pound cake, but not sure if I would like a chocolate one. I love good old fashioned yellow pound cake slathered with margarine :) mmmmm

Esi said...

I was just debating getting a subscription to Bon Appetit since my mom just canceled hers and I can't steal her copies anymore! This cake looks great.