Chocolate Sour Cream Pound Cake

This moist Chocolate Sour Cream Pound Cake is the perfect way to satisfy your chocolate cravings! It is so delicious and simple to make.

We've made several pound cakes over the years that call for sour cream, including lemon sour cream pound cake and vanilla sour cream pound cake, but this is our first Chocolate version! Sour cream adds richness, moisture, and lends a very nice texture to the cake.

This Chocolate Sour Cream Pound Cake has a fine, velvety soft crumb and is a bit dense without being heavy. We hope that you enjoy it!

Ingredients

Here's a quick look at our ingredients:

. You can find the full, printable recipe at the bottom of this post.

• Unsalted Butter (we add the salt separately)
• sugar
• large eggs
• cocoa powder (measure, then sift)
• sour cream (full fat)
• ½ cup hot coffee (We dissolved espresso granules into very hot water)
• baking powder and salt
• vanilla extract

*For the glaze, we used a combination of chocolate chips & heavy cream.

How to Make Chocolate Sour Cream Pound Cake

You can find the full, printable recipe at the bottom of this post. Here is a quick look at our steps!

• Grease and flour a tube pan. Preheat oven to 325 degrees F
• In a separate bowl whisk the all purpose flour, baking powder, salt, and cocoa powder to combine, set aside for later.
• Cream the softened butter with electric mixer until smooth. Gradually add the sugar and beat until light and fluffy 4-5 minutes.

• Add the eggs one at a time blending after each to incorporate. Add the vanilla extract.
• While mixing at low speed, add the flour mixture alternately with the sour cream to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream twice). Mix until nearly incorporated.

• Next, slowly add the hot coffee, mixing on low speed just until incorporated and smooth. Scoop the batter into the prepared bundt pan.

• Bake at 325 degrees for 60-70 minutes -Baking times may vary and so check on the cake as it nears the one hour mark. When an inserted toothpick comes out clean or with just a few moist crumbs attached, it is ready.
• This makes approximately 8-8.5 cups of batter.

• Allow to cool in the pan for about 10 minutes before flipping out onto wire rack. If you are going to serve the cake inverted on the cake plate as we did (flat side up), you may need to trim away some of the dome before turning out.

Chocolate Glaze

Our simple chocolate glaze is a great way to not only add richness to the cake, but to dress it up a bit too!

The ganache is a combination of semisweet or dark chocolate chips with heavy cream (or whipping cream). The two ingredients are heated in a microwave safe bowl, in small increments until the chocolate chips are almost melted. Then, stir until smooth. The glaze will cool as it thickens.

Decorating the Cake

Once the chocolate sour cream pound cake had cooled, we topped it with ganache and added a sprinkling of mini chocolate chips. (If your chips are a bit dull, you can rub a tiny bit of vegetable shortening over them to revive their color). Decorate however you like! Even without the rich chocolate glaze, this cake is delicious.

More Chocolate Cakes

In addition to our Chocolate Ricotta Cake and Chocolate Bundt Cake, we have many chocolate layer cakes for you to try also! Some of our favorites are our Chocolate Cake from Scratch, Chocolate Sour Cream Cake, German Chocolate Cake, and Marble Cake.

Chocolate Sour Cream Pound Cake

BY Melissa and Bebe

This tender, decadent chocolate pound cake is simple to make and so delicious!

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 10 minutes mins

Course: Dessert

Servings: 15 servings

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Ingredients

• ▢ 3 sticks unsalted butter, softened (339g)
• ▢ 3 cups white sugar (600g)
• ▢ 5 large eggs, room temperature (If in a hurry, place the eggs in a bowl of warm water for 5 minutes.)
• ▢ 2¾ cups All purpose flour, (not self-rising) (330g)
• ▢ ¾ cup cocoa powder (measure or weigh, then sift) (62g)
• ▢ 1 teaspoon baking powder (4g)
• ▢ 1 teaspoon salt (6g)
• ▢ 1 cup sour cream (242g)
• ▢ 2 teaspoons vanilla extract (8g)
• ▢ ½ cup very hot coffee (110g) (Use whatever coffee you like. We used instant espresso)

For the Glaze (optional)

• ▢ 4 oz Semi-Sweet or Dark Chocolate  (We used Ghirardelli brand dark chocolate chips.)
• ▢ 3 oz heavy cream or whipping cream

Instructions

• Grease and flour a tube pan. Preheat oven to 325 degrees F
• In a separate bowl whisk the flour, baking powder, salt, and cocoa powder to combine. Set aside for later.
• Cream the butter using an electric mixer on medium speed until smooth. Gradually add the sugar and beat until light and fluffy 4-5 minutes.
• Add the eggs one at a time blending after each to incorporate. Add the vanilla extract.
• While mixing at low speed, add the flour mixture alternately with the sour cream to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream twice). Mix until nearly incorporated. Then, slowly pour in the hot coffee and mix another 20-30 seconds or until combined and smooth.
• Bake at 325 degrees for approximately 1 hour and 10 minutes--Baking times may vary and so check on the cake as it nears the 1 hour mark and adjust time as needed. When an inserted toothpick comes out clean or with just a few moist crumbs attached, it is ready.
• This makes approximately 8-8.5 cups of batter.
• Allow to cool in the pan for about 10 minutes before flipping out onto wire rack.

For the Glaze

• Combine the 4 oz. semi-sweet or dark chocolate and 3 oz. heavy cream in a microwave safe bowl. Heat in the microwave in small increments (30 seconds or less), stirring occasionally in between, until the chocolate is almost completely melted.
• Then, allow to sit a minute or two and gently stir to melt any remaining pieces of chocolate. It should be completely smooth. Once the cake has cooled, and the ganache has cooled & thickened to the desired consistency, you can either spoon it over the cake or drizzle it using a disposable piping bag with the tip snipped away (or a ziplock back with a corner snipped away).
• This cake is fine to leave at room temperature (in an airtight container, under a cake dome, or in a sealed bakery box) for 2-3 days. Beyond that, we recommend, moving to the refrigerator for freshness.

  If you must refrigerate, allow the cake to warm to room temp before serving. The cake is best at room temperature because the butter in the cake firms up when chilled.

Notes

This cake can be baked in advance and frozen for up to three months if wrapped properly. We wrap the the cake with a layer or two of plastic wrap, followed by aluminum foil. To thaw, move to the wrapped cake to the refrigerator the night before you need it. Then, remove from the refrigerator the next morning and continue to thaw.

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