Fudge Swirl Sour Cream Pound Cake
Ingredients
Fudge
- ½ cup heavy cream
- 1 cup semisweet chocolate chips
Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 sticks (16 tablespoons) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs blended with 1 tablespoon pure vanilla extract
- 1 cup sour cream
Instructions
Make Fudge
- Heat cream in a small saucepan over medium-high heat until it comes to a simmer. Remove from heat.
- Add chocolate chips to cream and whisk until chocolate is completely melted. Set aside to cool until needed.
Make Cake
- Preheat oven to 350° Fahrenheit.
- Spray a 10 inch false bottom tube pan with nonstick cooking spray. Set aside.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda and salt until well blended. Set aside.
- In the bowl of an electric mixer, using the paddle attachment, cream butter and sugar on medium speed until light and somewhat fluffy.
- On low speed, add eggs, one at a time, making sure each one is incorporated before adding the next.
- On low speed, add approximately one third of the dry ingredients and blend until well combined.
- Add one half of the sour cream and blend well, stopping the machine occasionally to scrape down the sides of the bowl.
- Add another third of the dry ingredients and blend well.
- Add the remaining sour cream followed by the remaining dry ingredients. Blend until well combined. Do not overmix.
- Pour half the batter into the greased tube pan, smoothing it using an offset spatula.
- Using a tablespoon, drizzle approximately 4 heaping spoonfuls of fudge on top of the batter in 1 or 2 circles forming thick chocolate lines.
- Using a rubber spatula, drop the remaining batter gently over the fudge. Using an offset spatula smooth out batter, trying not to mix it into the fudge.
- Drop 4 more tablespoons of fudge in a circle over the batter. You may have extra fudge. Save for another use or serve, warmed, over ice cream.
- Using a butter knife, make cuts through the center of the pan near the tube to the outside rim of the pan and pull the knife out.
- Rotate pan and repeating cutting into the batter every 1 ½-2 inches all around the pan. Do not mix fudge into the batter. The batter should look marbled.
- Bake cake for approximately 1 hour and 10 minutes or until a small sharp knife inserted into the center comes out clean.
- Cool in pan. Gently cut around pan rim and tube with a long thin knife to loosen from pan sides. Remove onto a serving platter.
Notes
Makes 1 10-inch tube cake