Chocolate Chip Pound Cake
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INGREDIENTS
Batter:
- 4 eggs
- ¾ cup/150 grams white sugar
- ¾ cup/150 grams brown sugar
- 1 cup/240 milliliters oil
- ¾ cup + 1 tablespoon/200 milliliters sour cream
- 1 cup/240 milliliters milk
- 2¼ cups/280 grams all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 7 ounces/200 grams chocolate chips or chunks + 2 tablespoons flour
INSTRUCTIONS
- Preheat the oven to 340°F (170°C).
- In a large bowl, beat the eggs with both sugars for 4 to 5 minutes, until the mixture is light and fluffy. With the mixer running, slowly stream in the oil.
- Add the sour cream and milk, mixing on low speed until incorporated. Sift the flour, baking powder, and baking soda into the bowl, and mix until just smooth.
- Pour the batter into a well-greased pan. Toss the chocolate chips or chunks with 2 tablespoons of flour to prevent them from sinking, then scatter them evenly over the batter. Gently fold them in with a spatula, being careful not to overmix.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Take care not to overbake; the cake should remain moist.
- Allow the cake to cool at room temperature, dust with powdered sugar, and serve.
MY NOTES
FAQ
Can I use a different type of sugar instead of brown sugar?
You can substitute brown sugar in this chocolate chip pound cake recipe with other types of sugar. Light brown sugar works well and adds a slight molasses flavor, enhancing the richness of the cake. If you prefer a milder sweetness, white sugar can be used instead, though it will result in a slightly less complex flavor. Coconut sugar is another alternative for a more natural option, though it may slightly darken the cake. When substituting, keep the measurements the same. The texture may vary slightly depending on the sugar used, but the cake will still be delicious.
What can I substitute for sour cream in this recipe?
If you don’t have sour cream on hand, there are several substitutes that work beautifully in a chocolate chip pound cake. Plain Greek yogurt is an excellent alternative, offering a similar tangy flavor and creamy texture. For a dairy-free option, you can use coconut cream or a thick non-dairy yogurt. Buttermilk can also be used, though it will make the batter slightly thinner, so adjust the mixing time accordingly. If you prefer a milder taste, mascarpone cheese or even cream cheese thinned with a bit of milk can replace sour cream, adding a rich, velvety texture to the cake.
How to prevent the chocolate chips from sinking
To keep the chocolate chips evenly distributed in your chocolate chip pound cake, toss them in a small amount of flour before adding them to the batter. This simple trick helps the chips adhere to the batter, reducing their tendency to sink. Be sure to fold them in gently rather than stirring vigorously, which could cause them to settle. Using smaller chocolate chips or chunks can also help, as larger pieces are more likely to sink. Additionally, ensuring the batter is thick enough by not overmixing the wet ingredients will help the chips stay suspended during baking.
Is it necessary to sift the dry ingredients?
Sifting the dry ingredients, such as flour, baking powder, and baking soda, is highly recommended for this chocolate chip pound cake. Sifting helps remove lumps, evenly distributes the leavening agents, and aerates the flour, resulting in a lighter, more uniform batter. While it’s not strictly necessary, skipping this step may lead to uneven mixing and denser spots in the cake. If you don’t have a sifter, whisk the dry ingredients together in a bowl to achieve a similar effect. Taking this extra step ensures a smooth, professional-quality texture in the final cake.
Can this chocolate chip pound cake be made gluten-free?
You can make this chocolate chip pound cake gluten-free with a few adjustments. Replace the all-purpose flour with a high-quality gluten-free flour blend that includes xanthan gum or guar gum for structure. Almond flour can also be used, but it may result in a denser cake, so combining it with another gluten-free flour like rice flour can balance the texture. Be mindful of cross-contamination if you have a gluten sensitivity. Ensure the chocolate chips you use are labeled gluten-free, as some brands may process them in facilities that handle wheat. The baking time may vary slightly, so check for doneness.
How do I adjust the baking time for a smaller or larger pan?
If you use a smaller or larger pan for this chocolate chip pound cake, you’ll need to adjust the baking time accordingly. For a smaller pan, the batter will be deeper, so increase the baking time by 5-10 minutes and check for doneness with a toothpick. For a larger, shallower pan, reduce the baking time by 5-10 minutes, as the cake will bake more quickly. Always keep an eye on the cake during the final stages of baking, as oven temperatures can vary. Adjusting the oven rack to the center position ensures even heat distribution, regardless of pan size.
How should I store the chocolate chip pound cake?
To keep your chocolate chip pound cake fresh, store it in an airtight container at room temperature for up to three days. In warmer climates or during summer, refrigeration is recommended to prevent spoilage. Wrap the cake tightly in plastic wrap or aluminum foil before placing it in a container to maintain its moisture. If you refrigerate it, allow the cake to come to room temperature or warm it slightly before serving for the best texture and flavor. For longer storage, freeze the cake by wrapping it securely and placing it in a freezer-safe bag. Thaw it in the fridge overnight.
What toppings pair well besides powdered sugar?
While powdered sugar is a classic topping for chocolate chip pound cake, there are many other options to elevate its flavor. A drizzle of chocolate ganache or caramel sauce adds richness and indulgence. Fresh berries, such as strawberries or raspberries, provide a bright, tangy contrast. Whipped cream or a dollop of mascarpone offers a creamy complement to the cake’s texture. For a festive touch, sprinkle the top with chopped nuts or edible gold dust. If you want to add a citrusy twist, glaze the cake with a mixture of powdered sugar and lemon juice for a zesty finish.
