I was beginning to panic --my chocolate pound cake recipe had gone astray. It was based on one of my mother's recipes, but I'd made several changes to it, tweaking it here and there to better accommodate my taste and including new techniques I've learned along the way. It would take me many tries to recreate my changes, even if I could find the cake recipe again.
And then Holly called and said she'd found a pad of paper. She laughed, saying she knew it was mine because it contained many lists. She didn't realize the cake recipe was in the middle of the lists. I was so very glad to lay my hands on this recipe again!
Double Chocolate Pound Cake
1 ¾ c flour
1 t baking soda
1 t salt
1 ½ sticks butter, divided
1 ¾ c light brown sugar
1 T vanilla
¾ c cocoa
6 oz. bittersweet chocolate, chopped
¾ boiling water
1 c sour cream
Pre-heat oven to 350º F Grease bundt pan with a mix of 1 T each of melted butter and baking cocoa, blended into a paste. Heat ¾ c water to a boil. Add cocoa and stir together. Add ½ stick of butter and chocolate and stir until melted. Allow to cool slightly, then stir in sour cream. In a separate bowl, whisk together flour baking soda and salt. Beat 1 stick butter and sugar together until light and fluffy, about four minutes. Add eggs 1 at a time, beating well after each addition. Add flour and chocolate mixture alternately. Bake until just pulling away from the pan, about 60 minutes.
This is a very adaptable cake. For Holly's wedding, I used organic dark chocolate with orange, added the zest of a large, organic orange, and made an orange sauce from the juice of the orange to use as a glaze. It was a terrific combination of chocolate and orange. I had hoped to make candied orange peel for a garnish, but ran out of time. This summer for Dan's and Michelle's silver birthday celebration, I flavored the cake with cherry liquer and made a cherry glaze for the top. I am so glad Holly found the recipe!