Chocolate Swirl Sour Cream Pound Cake By @ButtermilkBySam

Our friend Sam from @ButtermilkBySam created an incredible (and beautiful!) Chocolate Swirl Sour Cream Pound Cake recipe using Big Country organic ingredients. For more step-by-step details, check out the Buttermilk by Sam blog post.

“This striking bundt has both chocolate and vanilla pound cake batter layered together to make a two-toned, perfectly moist and classic pound cake, with wonderful chocolate, of course!” – @ButtermilkBySam

INGREDIENTS
Pound Cake
• 1 ½ cups granulated Big Country Organic Cane Sugar
• 1 ½ cups unsalted butter, softened
• 2 teaspoons fine sea salt
• 1 tablespoon pure vanilla extract
• 4 large eggs plus 2 egg yolks
• ¼ cup plus 2 tablespoons sour cream
• 1 cup plus 2 tablespoons cake flour
• ½ cup cake flour
• ⅓ cup Big Country Organic Cocoa

Chocolate Glaze
• 1 cup Big Country Organic Powdered Sugar
• 3 tablespoons Big Country Organic Cocoa
• Pinch fine sea salt
• 2 tablespoons milk
• Flaked sea salt, for topping

INSTRUCTIONS
• Preheat the oven to 350 F. Grease and flour a 10 cup bundt pan.
• If your eggs aren’t at room temp, set them in a bowl of warm water.
• In the bowl of a stand mixer, beat together the sugar, butter, salt and vanilla for a full 10 minutes, the mixture should be very light and fluffy.
• With the mixer on low, one by one add the eggs and yolks, allowing time for each to fully incorporate before adding another.
• Add the sour cream and beat to combine.
• Divide batter in half (use a scale if you have it for accuracy).
• To one half sift in ½ cup cake flour and cocoa. To the other half sift in 1 cup flour and 2 tablespoons of cake flour.
• Layer the batter into the bundt pan, alternating between the chocolate and the plain (you should get about 3 layers from each for a total of 6-7 layers, extras can be added on top).
• Bake for 50-60 minutes, until you can press the top and it feels firm, or use a cake tester.
• Let cool in the pan for 5 minutes then overturn onto a cooling rack.
• Once completely cool, make the glaze by whisking all the ingredients together. If the glaze is thick, add a bit more milk, if it’s too thin, add more powdered sugar (or cocoa).
• Spoon glaze on top of bundt and sprinkle with flaked sea salt.