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Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Deep Chocolate Pound Cake
http://bakedchicago.typepad.com 2 1/4 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon kosher salt 1/4 teaspoon baking soda 1/2 cup sour cream 1/2 cup buttermilk 1/4 cup unsweetened cocoa powder 1/4 cup honey 2 tablespoons boiling water 3/4 cup sugar 1/2 cup butter, room temperature 2 large eggs 1 teaspoon vanilla extract 1/2 cup dark chocolate chunks Preheat oven to 350F degrees. Butter and flour 9x5x3 inch loaf pan, tapping out excess flour. Whisk flour, baking powder, salt, and baking soda in medium bowl. Whisk sour cream and buttermilk in small bowl. Sift cocoa powder into another small bowl. Whisk in honey and 2 tablespoons boiling water until smooth. Cool completely. Using mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes. Beat in eggs one at a time, occasionally scraping down bowl. Beat in vanilla. Add cocoa mixture, stir until smooth, and occasionally scrape down sides. Beat in flour mixture, alternately with sour cream mixture, in 2 additions each until just blended. Stir in chocolate chunks. Transfer batter to prepared pan. Smooth top. Bake until tester inserted comes out clean, about 1 hour and 8 minutes. Remove cake from pan and cool. |
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