Black Forest Pound Cake - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This decadent dessert is an easy, one-pan twist on the traditional layered cake.
Ingredients
- 2/3 cup butter, softened
- 1 1/3 cups granulated sugar
- 2/3 cup firmly packed dark brown sugar
- 4 large eggs
- 1 1/4 teaspoons vanilla extract, divided
- 1 1/2 cups cake flour
- 1/2 cup unsweetened cocoa
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup sour cream
- 3 (1-oz.) bittersweet chocolate baking squares, finely chopped
- Cherry Sauce
- 1 1/4 cups heavy cream
- 1 tablespoon granulated sugar
- Shaved bittersweet chocolate
Instructions
- Preheat oven to 325 °. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1 1/3 cups granulated sugar and 2/3 cup brown sugar, beating until light and fluffy (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Beat in 1 tsp. vanilla.
- Whisk together flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped chocolate.
- Pour batter into a greased and floured 10-inch round cake pan (with sides that are 3 inches high).
- Bake at 325 ° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 1 hour).
- Meanwhile, prepare Cherry Sauce. Place cake on a serving plate or cake stand. Slowly pour Cherry Sauce over cake. Beat heavy cream, 1 Tbsp. granulated sugar, and remaining 1/4 tsp. vanilla at medium-high speed until soft peaks form. Dollop whipped cream onto cake, and sprinkle with shaved chocolate.
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