Chocolate Pound Cake with Caramel Icing

Servings: 8 servings

Carla Hall


Ingredients


Directions

For the Chocolate Pound Cake: Grease a 9x5-inch loaf pan with butter, line with parchment paper and grease parchment. In a large bowl, add the flour, cocoa powder, baking powder and salt and whisk to combine. In a bowl of a stand mixer fitted with a paddle attachment, add butter and sugar and mix until light and fluffy, about 4 minutes. Add vanilla and eggs and mix to combine. While mixing, add the flour mixture and sour cream alternating, beginning and ending with the flour. Add the chocolate chips and fold until just combined. Pour into the prepared baking dish and place in a cold oven. Bake at 300ºF for 2 hours, until a toothpick inserted in the center comes out clean. Remove and allow to cool on a wire rack for 10 minutes. Turn out of the pan and allow to cool completely. Drizzle over the caramel icing, allow to set and serve. For the Caramel Icing: In a medium saucepan add the brown sugar and cream. Bring to a boil and remove from the heat. Stir in butter and salt. Remove from the heat, allow to cool completely. Transfer caramel mixture to the bowl of an electric mixer fitted with the whisk attachment. Add the powdered sugar and whisk until combined and smooth. Tip: Be sure that the brown sugar has completely dissolved in the cream before removing and stirring in the butter and salt. If the icing becomes too thick after adding the powdered sugar, add a couple of tablespoons of heavy cream and whisk to combine until the right consistency.