Butter (for the pan)
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter, melted
6 tablespoons unsweetened cocoa powder
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
1 1/3 cups granulated sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup sour cream
Confectioners' sugar (for sprinkling)
1. Set the oven at 325 degrees. Butter an 8 1/2-by-4 1/2-inch loaf pan. Line the bottom with parchment paper. Butter the paper.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a small bowl, combine the 5 tablespoons of melted butter with the cocoa; mix until smooth.
4. In an electric mixer, beat the 10 tablespoons of softened butter 1 to 2 minutes. Add the granulated sugar and beat well for 1 to 2 minutes. Beat in the eggs, one at a time, then beat in the vanilla and sour cream.
5. With the beaters set on low speed, add the flour mixture just until combined. Remove 1 cup of batter and set aside.
6. Add the cocoa mixture to the remaining batter and beat on low speed just until fully blended. Spread half of the chocolate batter in the pan and smooth the surface.
7. Spread the vanilla batter on top, then cover with the remaining chocolate batter. With a rubber spatula, smooth the top. Use a table knife to make 5 crosswise cuts through the batter, zigzagging the knife to create a marbling effect.
8. Bake for 1 hour and 15 minutes or until a skewer inserted into the center comes out clean. Cool the cake in the pan for 20 minutes.
9. Turn the cake out, peel off the parchment paper, and set the cake right side up on a
rack to cool completely. Sprinkle with confectioners' sugar.
c.u






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