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Honey & Chocolate Pound Cake with Cinnamon Cream Cheese Spread
Today we’re finally working with some chocolate. It isn’t as much chocolate as I would like to show, but we’ve got to start somewhere (baby steps)!
Dark chocolate pound cake, deep chocolate pound cake, deep dark chocolate pound cake, dark and deepest pound cake – well, it’s all the same! I wanted to give the flavor another dimension, so I added honey. No, this isn’t anything new. However, it is something that you don’t see often. The addition of honey actually lends a nutty flavor and is more welcoming to the sweeter fruit toppings out there.
Give it a try, and please, let me know what you think. I love hearing from you!
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Let’s get started!
In a medium bowl, whisk flour, baking powder, salt, and baking soda together in a bowl.
In a small bowl, whisk the sour cream and milk together.
Sift the cocoa into another small bowl. Then whisk in the honey and boiling water until the mixture is smooth.
Allow it to cool completely.
Beat the butter and sugar in another medium bowl until light and fluffy, about 3-5 minutes. Scrape your bowl down here and there. Beat in the eggs 1 at a time.
Beat in the vanilla.
Add cooled cocoa mixture and stir until smooth. Scrape your bowl here there!
Beat in flour mixture alternately with the sour cream mixture (add sour cream mixture in 2 additions), beating ONLY until blended. Begin with the flour and end with the flour.
Transfer the batter to the pan and bake about an hour. You may need an extra 5 to 10 minutes depending on the consistency of heat in your oven. I’ve found that this cake varies from oven to oven.
Now…on to the spreads.
I decided to make a cinnamon sugar spread and a peanut butter spread. I come across so many people that do not care for cinnamon, and I am all about options. These are super easy to make, and they taste heavenly spread over the chocolate loaf.
Beat 8oz of cream cheese until smooth – 1 to 2 minutes. Sift 1/2 cup confectioner’s sugar over the beaten cream cheese. Beat just until incorporated. Now, unless you’re using a full 8oz for 1 or both flavors, I suggest taking 1/2 of the cream cheese/sugar mixture and adding the following: