Triple Chocolate Cappuccino Sour Cream Pound Cake

Sift together and set aside:

3 cups of cake flour

1/4 tsp. baking soda

1/4 tsp. salt

1/2 cup good quality dry cocoa (I used Hershey's)

Bring to room temperature:

6 eggs that have been separated

1 cup sour cream

1 cup real sweet cream butter

Other ingredients:

1/3 cup of Cappuccino French Vanilla mix (I used Sam's Club brand). Place the dry mix into a glass measuring cup and pour boiling water over it up to the 1/2 cup mark, and let sit to cool off a bit.

2 squares of Baker's semi-sweet baking chocolate squares plus

6 squares Baker's German Sweet chocolate baking bar (will equal 1/3 of the bar) and melt these two together in the microwave at 30 second intervals until melted. Set aside to cool a bit.

1 tsp. real vanilla

3 cups sugar

4 tbs. vegetable oil

Method:

Preheat oven to 300 degrees Fahrenheit. Cream together the butter and sugar on low in a stand mixer until completely incorporated and light colored. Keep mixer going and add one egg yolk at a time into the creamed butter and sugar, staying on low speed. You don't want any air beat into this batter. Add the vanilla, the cooled down cappuccino mix, and the oil, scraping often. Next the melted chocolates go in, again scraping often to incorporate all of the ingredients. Next, alternate the flour/soda/salt mixture and the sour cream. Keep that mixer on low, and scrape again to insure all ingredients are incorporated into the batter.

Using a hand mixer, beat the egg whites just until they are nice and frothy and starting to hold their shape, but not so much that they are becoming dry-not stiff. With a wire whisk, incorporate the egg whites into the entire batter.

Using a pan release, cover three 8" round pans both bottom and sides. I don't use parchment paper on this cake, but if you feel safer doing so, use that on the bottom of each pan. Bake for approx. 35-45 minutes or until a tooth pick comes out clean. Each oven is slightly different, so check. Once done flip out onto waxed paper or parchment paper that has pan release on it for them to cool before icing. Tastes best with the icing recipes to follow this blog post.

I just had to add this picture of my sister-in-law Sigrid. It wasn't one of the prettiest cappuccino cakes that I have made, but she made it priceless with her expression on her face. lol

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Comment by Sandie vanCamp on June 12, 2013 at 10:18pm: Do u have a just pound cake recipe? I need a good tasty one and moist for sculpting plz help I've just starting making cakes so apply I found this site

Comment by Linda Wolff on April 2, 2012 at 1:28pm: The one I use is the instant that you just add boiling water to.

Comment by Anne M on April 2, 2012 at 1:25pm: Sorry, maybe a silly question the cappucino is it the regular one or the instant?

Comment by Rima on March 19, 2012 at 10:27pm: Sounds great. I'll have to try this one soon.

Comment by Linda Wolff on March 15, 2012 at 8:35pm: When I am in the mode of dieting, Goreti, I have to do the same thing. Daily weigh in, follow a very low carb diet, say a lot of positive affirmations to keep me going in the right direction, and stay focused. Unfortunately....I'm not in that mode right now. ( I have even started praying daily asking the Lord to help me to get my thoughts in the right place, because I'll tell you want...when I'm baking.....my thoughts are on that smell of cake and icing, not on what is good for me.) It's a struggle..............

Comment by Goreti on March 15, 2012 at 8:28pm: Yes Linda it is tough to like sweets. I find that if I weigh myself everyday (yes everyday) that I'm more likely to be a good little girl. My youngest recently moved out recently & took her scale with her. The very next day I ordered one from Amazon. I know it's crazy but it seems to help keep me on track. Go figure.

Comment by Linda Wolff on March 15, 2012 at 6:43pm: Well...now you know why I struggle with my weight! My resister doesn't work so good sometimes.

Okay, here it is. It's not hard at all, and as I said before, very similar to the one I posted with the cake.

German butter cream:

It calls for:

1/2 cup sugar, but I wrote beside that 3/4, so I must have thought it wasn't sweet enough. I generally use the 3/4 cup sugar.

1 3/4 cup milk (almost a pint, but it says scant pint)

9 oz. real butter

1 packet Oetker Pudding Powder (I have made it with vanilla cooked pudding powder and it tastes pretty darn close. Just a normal sized package)

Blend the pudding powder and the sugar with 6 tbs. of the milk.

Bring the rest of the milk to a boil. Remove from heat and slowly stir in the blended pudding powder mixture. Place back onto the heat and bring to a boil once more, stirring as it cooks. Take it off the heat, place a piece of plastic wrap over the mixture so that it does not get a skin on it and let it cool to room temperature. (Cannot have any heat in it, but cannot be chilled either). When the butter is at room temperature, cream it in your mixer. Add one tablespoon at a time of the pudding mixture while whipping the butter at high speed until all is incorporated together. Add a tsp. of vanilla while whipping. Fill your cakes.

Pretty simple, huh? My grandchildren like the recipe you used, and my husband and his German family all like this recipe. I, personally like the recipe that you used best.

Comment by Goreti on March 15, 2012 at 4:32pm: I would love that recipe Linda. I did use the one you have on here. This is not a cake I want to make very often cause I can't resist tasting everything. Don't even want to think how many calories I've had already today. Chocolate & coffee are my favorite things so you can imagine. I love the crumb on this cake. I will definitely be trying the lemon flavor.

Comment by Linda Wolff on March 15, 2012 at 2:01pm: Whoops! I take that back, Goreti, I did add the recipe to this cake for what I use for the Red Velvet. I was afraid by putting the actual German recipe, people would not be able to find the pudding powder that you use. If you would like the actual German butter cream icing recipe that came from Germany, let me know and I will post it. (It tastes pretty darn close to the one I posted, but you use a pudding powder instead of flour)

Comment by Linda Wolff on March 15, 2012 at 1:58pm: Isn't it wonderful, Goreti? It's my signature cake. I used a Lemon Sour Cream Pound cake as the base of the recipe, and then I took out all of the lemon and tweaked it for the Cappuccino cake. Did you use the German butter cream as the filling? If you did, that is the kind of icing that my husband and I used to have on the pastries that we purchased while living in Germany. Soooooo Goood! It's similar tasting to the cooked butter cream that I use for my Red Velvet, but it's just a little different. I have two cappuccino cakes that I am making for next week. Can't wait to do them.

Triple Chocolate Cappuccino Sour Cream Pound Cake

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