Chocolate Chocolate Chip Sour Cream Pound Cake

Recipe View 30 mins Prepare Ingredients: Ensure all cold ingredients like sour cream, butter, and eggs (separated) are at room temperature for about 30 minutes. (Prep time: 30 minutes)

Recipe View 15 mins Preheat and Prepare: Preheat oven to 325°F (165°C). Grease and flour a 10-inch tube pan thoroughly. Sift together flour, baking soda, salt, and cocoa powder in a bowl. In a separate bowl, combine sour cream and vanilla extract. (Prep time: 15 minutes)

Recipe View 7 mins Cream Butter and Sugar: In a large bowl, beat softened butter with an electric mixer until creamy (about 30 seconds). Gradually add 2 cups of sugar and beat on high speed until light and fluffy, and noticeably paler. (Mix time: 5-7 minutes)

Recipe View 5 mins Incorporate Egg Yolks: Add room-temperature egg yolks one at a time, allowing each yolk to fully incorporate into the butter mixture before adding the next. (Mix time: 3-5 minutes)

Recipe View 7 mins Alternate Dry and Wet Ingredients: Gradually add one third of the sifted flour mixture to the butter mixture and mix on low speed until just combined. Blend in half of the sour cream mixture. Continue alternating between flour and sour cream, mixing until just incorporated. Gently fold in the chocolate chips. (Mix time: 5-7 minutes)

Recipe View 7 mins Whip Egg Whites: In a clean mixing bowl with clean beaters, beat egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup of sugar and beat until medium-stiff peaks are formed (the tip of the peak should curl over slightly). (Mix time: 5-7 minutes)

Recipe View 5 mins Fold in Meringue: Use a whisk or rubber spatula to gently fold one third of the meringue into the cake batter to lighten it. Then, carefully fold in the remaining egg white mixture until just combined. Be careful not to overmix. (Mix time: 3-5 minutes)

Recipe View 1 hrs 15 mins Bake: Pour the batter into the prepared tube pan and spread it evenly. Bake for approximately 1 hour and 15 minutes, or until a toothpick inserted into the cake comes out clean and the cake springs back when lightly touched. (Bake time: 75 minutes)

Recipe View 1 hrs Cool: Let the cake cool in the pan for ten minutes before inverting it onto a wire rack to cool completely. (Cool time: 60+ minutes)