I bought a packet of Valrhona cocoa powder from Sun Lik and only wanted to use it on a trusted recipe. Since I am a fan of “The Little Teochew” blog, I decided to bake this as a give-away to my neighbour. Ju used crème fraîche , but I am using sour cream per the original recipe since I have a can of it sitting in the fridge waiting to be discarded if I don’t put to good use. Instead of bundt pan, I used tube pan. The amount of the ingredients used is 85% of the original recipe and yielded 2 cakes ( 8” and mini-size chiffon tube bought from Daiso). I’m sharing here the original recipe from “The Little Teochew”, so you might want to adjust your amount according to the size of your pan if necessary.
Recipe adapted from “The Little Teochew”
– 1.5 cups (181g) all-purpose flour
– 1/2 cup (57g) cake flour
– 1 cup (92g) Dutch-processed cocoa powder
– 2.25 teaspoons baking powder
– 1/2 teaspoon salt
– 1.5 cups (340g) unsalted butter, softened
– 2.5 cups (500g) granulated sugar (sorry, I just couldn’t! I reduced this to 380g)
– 4 large eggs
– 2 teaspoons vanilla extract
– 1 cup (242g) sour cream (or crème fraîche)
1. Position a rack in the center of the oven and preheat the oven to 325 degrees F (170C). Grease the inside of a 10-inch Bundt pan. Dust with flour.
2. Sift the flours, cocoa powder, baking powder, and salt into a medium bowl. Set aside.
3. In a bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes. Gradually beat in the sugar. Increase the speed to medium-high and beat until the mixture is well-blended and light, about 4 minutes. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
4. In a small bowl, stir the vanilla extract into the sour cream. If your mixer has a splatter shield attachment, attach it now. At the low speed, add the dry ingredients to the butter mixture in 3 additions, alternating with the sour cream mixture in 2 additions and mixing just until blended. Scrape the batter into the prepared pan and smooth the top.
5. Bake the cake for 65 to 75 minutes, until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Then invert the cake onto the rack and let it cool completely.