Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts

Wednesday, September 16, 2015

Deep Chocolate Sour Cream Pound Cake



Selamat pagi semua..Selamat Hari Malaysia..cuti ni dok watpe je??meh try resepi yang mabeles ni kalu xde watpe..cuace x elok dek jerebu  ni better dok umah je kn..Ok cite pasal kek yg super sedap ni lak.. resepi tengok kt umah kak Rima ..Dok baked kek ni mase nk g Family trip to Primaland Port Dickson..Sape suke choc tu mesti nk lagi dan lagi..Jom tgk resepi die..konpom x nyesal try resepi ni..Tq kak Rima, mohon share kt cni untuk rujukan akan datang.


Deep Chocolate Sour Cream Pound Cake
from Tish Boyle’s The Cake Book

1.5 cups (181g) all-purpose flour
1/2 cup (57g) cake flour
1 cup (92g) Dutch-processed cocoa powder
2.25 teaspoons baking powder
1/2 teaspoon salt
1.5 cups (340g) unsalted butter, softened
2.5 cups (500g) granulated sugar - i used 430g
4 large eggs
2 teaspoons vanilla extract
1 cup (242g) sour cream

Position a rack in the center of the oven and preheat the oven to 325 degrees F. Grease the inside of a 10-inch Bundt pan. Dust with flour. - I baked it on the lowest rack for 150C

Sift the flours, cocoa powder, baking powder, and salt into a medium bowl. Set aside.

In a bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes. Gradually beat in the sugar. Increase the speed to medium-high and beat until the mixture is well-blended and light, about 4 minutes. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.

In a small bowl, stir the vanilla extract into the sour cream. If your mixer has a splatter shield attachment, attach it now. At the low speed, add the dry ingredients to the butter mixture in 3 additions, alternating with the sour cream mixture in 2 additions and mixing just until blended. Scrape the batter into the prepared pan and smooth the top.

Bake the cake for 65 to 75 minutes, until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Then invert the cake onto the rack and let it cool completely.

kek yang sungguh moist

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