Triple Chocolate Cappuccino Sour Cream Pound cake

Comment

Comment by Linda Wolff on March 30, 2012 at 5:20pm

haha! I am waiting for you to start posting some good old fashioned 'vintage' cakes, Tim. I know with your piping skills they would be gorgeous.

Comment by Timothy Jansen on March 30, 2012 at 4:47pm

BEAUTIFUL Linda... and YUMMY!!! Thank you for sharing this recipe with us... I think this fits in with "vintage"... at least in my book!

Comment by Linda Wolff on March 30, 2012 at 2:06pm

I have a whole family that love chocolate! I have to cater to the 'zoo animals' in my family! lol

Comment by Katy Nott on March 30, 2012 at 1:48pm

Tee hee - I don't have that problem for sure!  Chocolate is heaven and I adore cappuccino.  Brownie points to you for making something you don't really like that much.

Comment by Linda Wolff on March 30, 2012 at 1:43pm

Thank you Katy. If you are a chocolate lover and you also like coffee, this is the cake for you. It has so many different chocolates in it it isn't funny! It's got sweet German chocolate, semi-sweet chocolate, powdered cocoa, the chocolate melts used for candy, and then the cappuccino coffee which has a rich chocolate flavor as well. It gives me a headache just talking about it. Chocolate and me don't get along so hot.

Comment by Katy Nott on March 30, 2012 at 1:17pm

omg - I really want to eat this!

Comment by Linda Wolff on March 30, 2012 at 10:19am

Another little tip I learned from this book, is when you are dividing out the sections on the top, you can use a thread or unflavored dental floss and hold it taut and gently go down onto the center of the cake, then turn it and divide it into 4ths (or 3rds) and keep using the thread or floss to divide out the sections so that you have a line to follow while piping.

Comment by Linda Wolff on March 30, 2012 at 10:15am

Anne, the picture isn't one of my cakes, but from my German cookbook that I got while living in Germany. It gives such a clear picture of how this is done on the top of a cake.

Comment by Linda Wolff on March 30, 2012 at 10:12am

Anne, that tip is just a very large star tip and I started in the center of the cake and made circles as I was piping, so they end up looking similar to a cornucopia horn. You start small and increase the circles as you get closer to the edge of the cake. Then you can fill in the hole it leaves with a star of another colored icing or a cherry.

Comment by Linda Wolff on March 30, 2012 at 10:09am

Thank you Anne and June. I'm about chocolated out. I'm not a big fan of chocolate anyway, but I had to try a taste of each icing and the batter too but now I've had my fill of chocolate. Ugh!

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