Gluten Free Chocolate Pound Cake with Sour Cream

Ingredients:

For the Chocolate Pound Cake:
• 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)

Instructions:

To Make the Pound Cake:
1. Preheat your oven to 350°F. Oil a 9 x 5-inch non-stick loaf pan and dust with cocoa powder.
2. Whisk together the flour blend, cocoa powder, baking powder, baking soda, and salt; set aside.
3. 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.
4. Add the sour cream and beat until thoroughly combined.
5. Add the sugar, 1/2 cup at a time, and beat at medium speed until fluffy, 3 - 4 minutes.
6. Add the eggs, one at a time, beating after each addition until combined. Scrape the sides and bottom of the bowl, as needed.
7. Add the vanilla and beat on low speed just long enough to combine.
8. Beat in one-third of the flour mixture at a time, beating after each addition until combined.
9. Transfer the batter to the prepared loaf pan, and distribute evenly.
10. 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.)
11. 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.
12. 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.
13. 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.

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