Chocolate Chocolate Chip Sour Cream Pound Cake

The recipe Chocolate Chocolate Chip Sour Cream Pound Cake can be made in roughly 4 hours and 5 minutes. This dessert has 620 calories, 8g of protein, and 29g of fat per serving. For 75 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 10. 113 people were glad they tried this recipe. Head to the store and pick up white sugar, sour cream, semisweet chocolate chips, and a few other things to make it today. It is brought to you by Allrecipes. All things considered, we decided this recipe deserves a spoonacular score of 32%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Sour Cream Chocolate Chip Pound Cake, Sour Cream Chocolate Chip Pound Cake, and Chocolate Sour Cream Pound Cake.

Servings: 10

Preparation duration: 40 minutes

Cooking duration: 75 minutes

 

Ingredients:

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

6 eggs, separated

2 3/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup semisweet chocolate chips

1 cup sour cream

1 cup unsalted butter

2 tablespoons unsweetened cocoa powder

2 teaspoons vanilla extract

2 1/2 cups white sugar, divided

Equipment:

oven

frying pan

bowl

hand mixer

mixing bowl

spatula

whisk

toothpicks

wire rack

Cooking instruction summary:

Before you begin, bring all of the cold ingredients to room temperature: set out the sour cream, butter, and the eggs (separate the eggs while they are still cold) for about half an hour before making the cake batter. Preheat an oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10-inch tube pan. Sift together the flour, baking soda, salt, and cocoa powder. Combine the sour cream and vanilla extract in a separate bowl. Beat the butter with an electric mixer in a large bowl until creamy, about 30 seconds. Gradually add 2 cups of sugar and beat on high speed until light and fluffy. The mixture should be noticeably paler in color. Add the room-temperature egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Pour in one third of the flour mixture and mix on low speed until combined. Blend in half of the sour cream mixture. Continue adding the flour mixture alternately with the sour cream, mixing until just incorporated. Fold in the chocolate chips. Beat the egg whites and cream of tartar in a clean mixing bowl with clean beaters until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until medium-stiff peaks are formed (lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.) Use a whisk or rubber spatula to fold 1/3 of the meringue mixture into the cake batter to lighten it. Fold the remaining egg white mixture into the batter until combined. Pour the batter into the prepared pan and spread it evenly. Bake the cake for about 1 hour and 15 minutes, or until the cake springs back when you touch it lightly and a toothpick inserted in the cake comes out clean. Let the cake cool in the pan for ten minutes before inverting the cake onto a wire rack to cool completely. Kitchen-Friendly View

 

Step by step:


1. Before you begin, bring all of the cold ingredients to room temperature: set out the sour cream, butter, and the eggs (separate the eggs while they are still cold) for about half an hour before making the cake batter.

2. Preheat an oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10-inch tube pan. Sift together the flour, baking soda, salt, and cocoa powder.

3. Combine the sour cream and vanilla extract in a separate bowl.

4. Beat the butter with an electric mixer in a large bowl until creamy, about 30 seconds. Gradually add 2 cups of sugar and beat on high speed until light and fluffy. The mixture should be noticeably paler in color.

5. Add the room-temperature egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next.

6. Pour in one third of the flour mixture and mix on low speed until combined. Blend in half of the sour cream mixture. Continue adding the flour mixture alternately with the sour cream, mixing until just incorporated. Fold in the chocolate chips.

7. Beat the egg whites and cream of tartar in a clean mixing bowl with clean beaters until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until medium-stiff peaks are formed (lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.) Use a whisk or rubber spatula to fold 1/3 of the meringue mixture into the cake batter to lighten it.

8. Fold the remaining egg white mixture into the batter until combined.

9. Pour the batter into the prepared pan and spread it evenly.

10. Bake the cake for about 1 hour and 15 minutes, or until the cake springs back when you touch it lightly and a toothpick inserted in the cake comes out clean.

11. Let the cake cool in the pan for ten minutes before inverting the cake onto a wire rack to cool completely.


Nutrition Information:

Quickview
620k Calories
8g Protein
29g Total Fat
82g Carbs
3% Health Score
Limit These
Calories
620k
31%

Fat
29g
45%

  Saturated Fat
17g
108%

Carbohydrates
82g
28%

  Sugar
54g
60%

Cholesterol
159mg
53%

Sodium
146mg
6%

Alcohol
0.28g
2%

Caffeine
10mg
3%

Get Enough Of These
Protein
8g
17%

Selenium
21µg
31%

Vitamin B2
0.35mg
21%

Manganese
0.41mg
20%

Vitamin B1
0.29mg
20%

Folate
77µg
19%

Vitamin A
857IU
17%

Iron
2mg
16%

Phosphorus
152mg
15%

Copper
0.23mg
12%

Vitamin B3
2mg
11%

Magnesium
34mg
9%

Fiber
1g
8%

Vitamin B5
0.69mg
7%

Zinc
1mg
7%

Vitamin E
0.98mg
7%

Vitamin D
0.96µg
6%

Vitamin B12
0.35µg
6%

Calcium
58mg
6%

Potassium
191mg
5%

Vitamin B6
0.08mg
4%

Vitamin K
2µg
3%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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