Let refrigerated butter sit at room temperature for 30 minutes; it should hold an indentation when pressed. If your eggs are cold, submerge them in warm water for 15 minutes.
5 star values:
4 star values:
3 star values:
2 star values:
1 star values:
Rating: 4 stars
I changed the recipe a bit based on the feedback here.
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups all-purpose flour, sifted
1 cup granulated sugar
1 teaspoon pure vanilla extract
5 large eggs, room temperature, lightly beaten
1/4 cup sour cream
1/2 teaspoon coarse salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup unsweetened cocoa powder
6 ounces semisweet chocolate or milk chocolate chips
Sheet of parchment paper
1 Preheat oven to 350 degrees. Fold parchment to fit a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 9 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, sour cream, beating well and scraping down bowl as needed. With mixer on low, add salt, baking powder and soda, then gradually add flour and cocoa powder, beating well to combine and scraping down bowl as needed. Fold chocolate chips into batter.
2 Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
3 To store, wrap in plastic and keep at room temperature, up to 3 days, or wrap in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)
The batter was so light brown ..
But the cake seems delicious at last :P
Should it be that light color ..??
It didn't turn out to well. Maybe because I had to hand beat it instead of using an electric mixer. It was pretty dry and doesn't look very nice. More like a brownie than pound cake.