Sunday, 28 June 2015


30 minutes into baking......hmmmmm...........the aroma of  chocolate and butter filled the house .....

Last week I baked Sour Cream Pound Cake and my Princezz loved to texture and taste of the cake however, Mr. Hubby prefers my Basic Butter Cake.

This time, I baked the Deep Chocolate Sour Cream Pound cake. I followed the recipe from Kak Rima of Bisous A Toi here, Now will have to wait for 40 minutes for the cake to cook..............

The cake sank in the middle after I removed it from the oven....could it be because a cup of cocoa powder was used to replace a cup of flour???  It was nice and flat while in the oven.  Maybe that's the reason the original recipe used a bundt cake pan.... Nevertheless, the cake is delicious!! 

I was too impatient to wait for it too cool down completely before cutting.

VERDICT: Moist and crumbly.  Yummielious!!

Saturday, 20 June 2015


Hubby has been asking for butter cake for the past few weeks, however I did not bake for him as I wanted to try baking Sour Cream Pound Cake and I found this Deep Chocolate Sour Cream Pound Cake by Kak Rima.  Love her bundt pan but could not find one at my local store.

I love browsing Kak Rima's blog - all those yummy pics of her bakes and especially her lovely Princess Sonia.  Really glad that she no longer privatise her blog.....miss her so much.

Hubby couldn't wait to cut the cake tomorrow....
So, I went to get myself a tub of Paul's Sour Light Cream. I omitted the chocolate as hubby prefers plain cake.  The cake turned out perfect!!!  I will give the chocolate cake a go as I still have 1/2 a tub of sour cream.

Sour Cream Pound Cake (adapted from Kak Rima)

362 g all purpose flour
2 1/4 tsp baking powder
340 g salted butter
4 large eggs
400 g castor sugar
250 g sour cream
3 tsp vanilla essence.


  1. Preheat oven @ 150 C.
  2. Greased the inside of a 10" bundt pan and lightly dust it with flour. (I used a square 8" x 8" square pan + a disposable loaf pan.  I would recommend a 9" x  9" pan).
  3. Sift all the dry ingredients into a medium bowl. Set aside.
  4. Cream butter and sugar till pale and fluffy.
  5. Add in eggs one at a time. Beating well after each addition and scraping down the side of the bowl.
  6. Add in vanilla essence and mix well.
  7. Fold in the dry ingredients in 2 additions alternating with sour cream. Mix till just combine.
  8. Pour the batter into the prepared pan, smooth the top. 
  9. Bake for approximately 60-65 minutes or until a cake tester inserted into the center of the cake comes out clean.
  10. Remove the cake from the oven and let cool on a wire rack till you can handle the pan with bare hands. Then invert the cake onto the rack and let cool completely.

Happy Fathers' Day!!