PhotoI wasn’t feeling very innovative today, so I asked the members on my Facebook page what they would enjoy. One person wanted a recipe for a plain gluten free chocolate pound cake or quick bread without chocolate chips. Here it is! It turned out moist and yummy.
Gluten Free Sour Cream Chocolate Pound Cake
A deliciously simple chocolate pound cake made with sour cream for that Southern touch. Perfectly moist and chocolatey. Add chocolate ganache for a boost.
Ingredients:
- 1-3/4 cups + 2 tablespoons Carla's Gluten Free All-Purpose Flour Blend
- 1/4 cup + 1 tablespoon gluten free Dutch-processed cocoa powder, plus more for dusting (Rodelle)
- 1 teaspoon gluten-free baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 12 tablespoons (1-1/2 sticks 3/8 pound) unsalted butter, at room temperature and softened
- 3/4 cup + 2 tablespoons gluten free sour cream (most are GF)
- 1-1/2 cups granulated sugar
- 1-1/2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
- Cooking oil or gluten-free spray oil, for pan
- 1/2 recipe Chocolate Ganache or gluten free chocolate syrup (optional)
For the Chocolate Pound Cake:
Instructions:
- Preheat your oven to 350°F. Oil a 9 x 5-inch non-stick loaf pan and dust with cocoa powder.
- Whisk together the flour blend, cocoa powder, baking powder, baking soda, and salt; set aside.
- Using an electric mixer fitted with its paddle attachment, beat the butter on medium speed until smooth, scraping bowl if needed. Add the sour cream and beat until thoroughly combined.
- Add the sour cream and beat until thoroughly combined.
- Add the sugar, 1/2 cup at a time, and beat at medium speed until fluffy, 3 - 4 minutes.
- Add the eggs, one at a time, beating after each addition until combined. Scrape the sides and bottom of the bowl, as needed.
- Add the vanilla and beat on low speed just long enough to combine.
- Beat in one-third of the flour mixture at a time, beating after each addition until combined.
- Transfer the batter to the prepared loaf pan, and distribute evenly.
- Bake on center rack of the preheated oven until the center no longer jiggles, 60 to 70 minutes (mine took 68). Test for doneness every 5 minutes beginning at 60 minutes or after it is no longer jiggly in the center. To test, insert a wooden skewer "near" the center. When you remove it and it comes out clean, it is done. (Note: The cake is better a tiny bit underdone than overdone.)
- Transfer the pan to a wire rack to cool in the pan for 5 - 10 minutes. Transfer to a wire rack to cool completely, 1-1/2 to 2 hours.
- Once cool, cover and serve the pound cake within 24 hours or slice, wrap in individual servings in plastic wrap and freeze in a gallon-sized storage bag. Defrost frozen slices at room temperature.
- If desired, make the chocolate ganache as instructed at the above link. Once the cake cools, frost or drizzle with chocolate ganache, slice and serve.
To Make the Pound Cake:
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