Jim Hagy / Chef's Market Cafe & Take Away
"My Heart Pounds for You" Chocolate Pound Cake
2 ½ sticks unsalted butter, grated
2 ½ cups dark brown sugar, pack firmly
5 whole eggs
1 Tablespoon vanilla extract
2 ¼ cups sifted all purpose flour
1 ½ teaspoon baking soda
1 ¼ teaspoon kosher salt
1 ½ cups sour cream
1 cup sifted cocoa powder
2 ½ cups semisweet mini chocolate chips, separated (see preparation)
1 cup boiling water
Preheat oven to 325 degrees. Bring ingredients to room temperature.
Grease mini bundt pans with a mixture of 2 Tablespoons butter and 2 Tablespoons cocoa. Paint cups with mixture and a pastry brush.
Sift flour and baking soda together. Sprinkle salt into flour.
Mix cocoa, hot water and 1 cup of chocolate chips until smooth. Set aside.
Beat butter at medium speed until creamy. Gradually add sugar and continue to beat around 5 minutes. The mixture should be fluffy. Add eggs one at a time, blend after each addition.
Add 1/3 of the flour and beat at low speed until incorporated. Be sure to scrape the sides of the bowl as needed. Add ½ of the sour cream. Repeat process, ending with flour.
Beat in vanilla.
Slowly pour chocolate mixture into cake batter. Beat until well mixed.
Fold in remaining chocolate chips.
Scoop batter into mini bundt pans filling almost to the top.
Bake for twenty minutes, rotate and continue baking an addition ten minutes.
Allow the cake to rest for 10 minutes before removing from pan and continue to cool on wire rack. @
½ cup heavy cream
2 Tablespoons butter
6 ounces mini chocolate chips
Heat cream to a simmer. Add butter and chocolate chips. Remove from heat. Stir until butter and chocolate is melted. Drizzle on mini bundt cakes.