Chocolate Sour Cream Pound Cake w/ Decadent Chocolate Glaze
This recipe is equal parts easy to make and absolutely delicious!
My chocolate sour cream pound cake is incredibly moist and topped with the most decadent chocolate glaze.
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How to make Sour Cream Chocolate Cake
This Sour Cream Chocolate Cake recipe is a rich, sweet, chocolatey indulgence loaded with butter, sugar, and sour cream in both the cake and the icing.
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Coffee Cake
This delicious, melt-in-your-mouth coffee cake has a ribbon of cinnamon filling and a crisp streusel topping. Soft with a moist crumb and a bit of crunch on top; it's a perfect breakfast treat.
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Chocolate Sour Cream Cake Recipe
This chocolate sour cream bundt cake is really a must try for all the chocolate lovers out there. Soft super moist chocolate cake with that chocolate drizzle on top, oh la la!
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Ina Garten's Sour Cream Coffee Cake | Barefoot Contessa | Food Network
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sour Cream Coffee Cake
RECIPE COURTESY OF INA GARTEN
Total: 1 hr 40 min
Prep: 10 min
Inactive: 30 min
Cook: 1 hr
Yield: 8 to 10 servings
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup
Directions
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
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Incredible Sour Cream Coffee Cake with Ina Garten | Barefoot Contessa | Food Network
Sour Cream Coffee Cake with Chocolate Mocha Swirl
Sour Cream Coffee Cake with Chocolate Mocha Swirl
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PREP TIME
35 MINUTES
COOKING TIME
38 MINUTES
SKILL LEVEL
INTERMEDIATE
MAKES
24
SERVINGS
--
INGREDIENTS
2 bars (8oz.) NESTLÉ® TOLL HOUSE® Dark Chocolate
Baking Bar, coarsely chopped, divided
1 cup plus 2 tablespoons milk, divided
1/4 cup NESCAFÉ® TASTER'S CHOICE® House Blend
100% Pure Instant Coffee Granules
1 cup toasted hazelnuts, chopped
2 1/3 cups granulated sugar, divided
1/3 cup plus 2 tablespoons butter, softened,
divided
3 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1 cup sour cream
3 large eggs
1 1/2 teaspoons vanilla extract
--
INSTRUCTIONS
PREHEAT oven to 350º F. Grease and flour 13 x 9-
inch baking pan.
MELT 3/4 cup chopped baking bar in small,
uncovered, microwave-safe bowl on MEDIUM-HIGH
(70%) power for 45 seconds; STIR. Pieces may
retain some of their original shape. If
necessary, microwave at additional 10- to 15-
second intervals, stirring just until smooth.
Cool to room temperature.
MICROWAVE 1/4 cup milk and coffee granules in
small, uncovered, microwave-safe bowl on HIGH
(100%) power for 15 seconds. Stir mixture with
whisk until coffee granules are dissolved. Cool
to room temperature.
COMBINE nuts, remaining chocolate, 1/3 cup
granulated sugar and 2 tablespoons butter in
medium bowl until crumbly.
COMBINE flour, baking soda, salt and baking
powder in medium bowl. Beat remaining 2 cups
granulated sugar and remaining 1/3 cup butter in
large mixer bowl until well blended. Beat in sour
cream, eggs, remaining 3/4 cup plus 2 tablespoons
milk and vanilla extract until blended. Gradually
beat in flour mixture. Remove 3 cups batter to
medium bowl. Stir in melted chocolate and coffee
mixture. Pour chocolate batter into prepared pan.
DROP tablespoons of remaining batter randomly
over chocolate batter. Swirl mixture with knife
for marbled effect. Sprinkle nut mixture over
top.
BAKE for 38 to 40 minutes or until wooden pick
inserted in center comes out clean. Cool
completely in pan on wire rack.
Sour Cream Coffee Cake with Chocolate Mocha Swirl