This flavorful, simple-to-make meal pairs eggplant nicely with tomato, beef, and garlic.
| Prep Time: | 40 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 2 hrs 10 mins |
| Total Time: | 4 hrs 5 mins |
| Servings: | 12 |
| Yield: | 1 10-inch cake |
Ingredients
- 2 ¾ cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup unsalted butter
- 2 ½ cups white sugar, divided
- 6 eggs, separated
- ¼ teaspoon cream of tartar
- ½ cup semisweet chocolate chips
Instructions
- 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.
Nutrition Facts
| Calories | 516 kcal |
| Carbohydrate | 70 g |
| Cholesterol | 142 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 14 g |
| Sodium | 230 mg |
| Sugars | 46 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I made an inpatient, lazy, more chocolate-y version of this recipe and it was absolutely fabulous! I didn’t want to break out my hand mixer, so beat the egg whites first and transferred to a separate bowl. (Also, I broke the yolk of one of my eggs while separating, so only beat 5 whites and added 5 yolks and one whole egg during that step.) I wanted a more chocolate-y cake, so used 2 1/4 cups of flour and 1/2 cup of cocoa. I upped the salt to 1/2 tsp. and I totally screwed up on dividing the amount of sugar — so ended up adding 2 1/2 cups to the cake and using 1/2 cup for the eggs whites. I omitted the chocolate chips because I really just wanted a chocolate pound cake. It was *so* good. Very moist and had the perfect amount of “chocolate-ness” that we were looking for. The mixing method is a great one and I’ll be making this recipe (with my adjustments sans the broken egg yolk) again and again. Thank you!
I made this with extra cocoa powder (doubled), and it came out great. Probably the best cake I’ve ever made. Well worth the extra time. I will definitely make it again, and soon!!
Thank you, thank you! Finally a chocolate pound cake that tastes good without icing and is moist. I tripled the cocoa powder because I love chocolate so I took out a few tablespoons of flour to compensate. I used mini chocolate chips. Yes it does take longer to separate the eggs and beating the egg whites but that’s the key to make this recipe fluffy and lighter than other pound cakes. I also liked that it wasn’t overly sweet and used 2.5 cups sugar instead of 3 cups as most pound cakes do. I can’t say enough good things about this recipe. Thanks!
It was not moist and not chocolaty I had to make an icing for it and serve it with ice cream to even enjoy it somewhat. Seeing that chocolate was listed twice in the title, you’d think it was really chocolatey. Not so… 2 Tbsps. of chocolate does not chocolate make! I printed this recipe out and it is going into the round file right now
This cake is delicious.
I made exactly to the directions and it came out gorgeous and tasted like heaven. I will make it again and again.
Outstanding wouldn’t change a thing, time consuming but we’ll worth it.
I ‘m a novice it took me longer for prep than 45mim but it turned out great GREAT RECIPE
Overall, a very good cake and recipe. I missed that it was chocolate chocolate. In my opinion, 2T Cocoa was not nearly enough. If you want chocolate batter, double that. Also, add 1-1.5 c chips. I used about 3/4 c and it could have used some more. I would make this again w that add, but no cocoa.
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.
Really good, very moist. I subbed plain yogurt for sour cream and used a Bundt pan at the same temp for 85m.
This cake turned out fantastic. The moistness was about level 4 on a 5 level mark. I used a cup of my wheat/barley whole wheat flour that I grind and 1 3/4c. all purpose. Everything else was the same. It had the most beautiful texture of any cake I have ever made!! This one I will make again for sure. I served it plain but it would have been even better with a chocolate glaze or whipped cream/ice cream. Make sure to follow measurements close and DON’T open the oven for at least the first 60min or until you are sure it is very near done otherwise it will sink. I baked it about 7 min over an hour. LOVELY cake!!!
5 stars for instructions and 5 for the cake – congratulations. If you plan on making a cake like this, be prepared to spend the time and also no substitutes when it comes to ingredients. Having everything at room temperature is imperative. Pound type cakes requires a lot of beating and the results are wonderful – moist and delicious.
for me this was a complete waste of ingredients. thick, dense ( not in a good pound cake way ) and tasteless. Needs way more cocoa powder and I think too much butter per egg ratio?
LOVED IT !!!! This is the second time i made this cake. I would recomend reading and understanding the drections in advance. Take your time, and follow step-by-step. I did add more chocolate chips, 1 cup of chopped wallnuts. I mixed 1 of a cup powdered sugar, 1 Tbsp. milk, and 1 tsp. vanilla, and poured it in a design over the cake after the cake was at room tempature.
This cake is so good! It is moist and light. I made it in a Bundt pan. Short on time, I baked it for 1 hour on 350. I doubled the salt based on another review and didn’t include cream of tarter (didn’t have any), and it turned out fine.
This is an excellent recipe the instruction are easy to understand.The ingredients are things that you would have on hand and the cake has the perfect texture for a pound cake. I would give it more stars if I could. The taste is right on.I baked it in my convection oven and baked it about 10 minutes longer. I tested it before taking it out of oven.
Mmm, yum yum! I agree that the recipe directions were clear and easy to follow. I had been looking for a yummy chocolate chip cake to satisfy my craving for choco chips without resorting to cookies. Most cakes I found used ingredients like packaged jell-o pudding. I always prefer to take things from more basic ingredients- so I know exactly what is going in my food, and so I feel like I am actually baking! So this recipe was great! We have a large oven, and a smaller oven for side dishes and rolls and such. I used my smaller oven, so the result was shorter cooking time and a crust that was not too hard, but a little crispy. The inside is still moist and creamy, melt-in-your-mouth good. It is just great! Thanks for this recipe, I will be using it again!
I decided to do a test run of this cake tonight before I serve it at Thanksgiving dinner. It is absolutely FANTASTIC! Altho time consuming, it for sure beats out any pound cake I’ve ever had…and that makes up for it! I will be making another one tomorrow night because I cut into the one i made tonight. I did however double the cocoa. Immediately it has a very light cocoa flavor, at the end, a buttery flavor. AMAZING!!!
Very nice cake. I doubled the salt, and cocoa and my family all agreed that it was even better.
Super good! Since we don’t like too much sweetness, I cut down (a little less than 1/4 cup) on the sugar. The cake is very pretty with a sprinkling of confectioner’s sugar over the top. Serve with lightly sweetened whipped cream and you’ve got a marvelous dessert for family or dinner parties.