This Chocolate Sour Cream Pound Cake is a moist cake that is full of rich chocolate flavor. The chocolate ganache topping takes this moist pound cake to the next level. Chocolate lovers will rejoice after the first bite of this cake.
The addition of sour cream adds a great flavor and gives this cake a moist crumb. After your first bite of this chocolate pound cake, you will never want to make a classic pound cake again. .
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Ingredients
This is a quick overview of the ingredients that you will need to make this Southern chocolate pound cake. You can find the full list of ingredients and amounts needed in the recipe card at the bottom of this post.
- all purpose flour
- unsweetened cocoa powder
- baking soda
- salt
- unsalted butter
- granulated sugar
- large eggs
- vanilla extract
- sour cream
- heavy cream
- semisweet chocolate chips
- chocolate shavings or curls- optional
See the recipe card for quantities.
Instructions
This is an overview of the directions for this moist chocolate pound cake. You can find the full instructions in the recipe card at the bottom of this post.
In a medium bowl combine the dry ingredients.
In a large bowl beat the butter and sugar until fluffy. This should take 6-7 minutes. Beat in the eggs one at a time. Add the vanilla extract.
Add the flour mixture to the wet ingredients. Alternate with the sour cream until all is combined.
Add the batter to a bundt cake pan, and then bake in a preheated 325 degrees f for 70 to 90 minutes.
All the cake to cool for 10 minutes, before removing it from the pan to cool completely.
Once the cake has cooled make the chocolate ganache, and allow it to cool for 5 minutes. And, then pour the glaze over the cake and top it with chocolate shavings if desired.
Hint: When baking a bundt cake like this one, I always recommend that you grease and flour your bundt cake. This helps ensure the cake doesn’t stick. I don’t recommend using nonstick cooking spray.
Variations
- Espresso – For even more rich chocolate flavor add a teaspoon of espresso powder to your dry ingredients.
- Glaze – Swap out the chocolate glaze for cream cheese frosting or a simple vanilla glaze.
- Powdered Sugar – Skip the glaze and sprinkle the top of the cake while it is still warm with powdered sugar.
If you are looking for another moist and delicious pound cake recipe, check out this Butterscotch Bundt Cake recipe. It’s an easy recipe, that’s full of flavor.
Equipment
- Stand mixer with paddle attachment – A Hamilton Beech stand mixer is a great budget-friendly option.
- Bundt pan – I used an aluminum bundt cake pan, and I found that it conducts heat better than a nonstick pan.
- Wire rack
Storage
Store the cake in an airtight container or cake plate for up to 4 days. I prefer to use a plastic cake plate, so sometimes a glass cake plate causes the cake to become too warm and it will melt the chocolate ganache topping.
Test Kitchen Tips
- You must use room temperature ingredients so that your cake batter is smooth and well mixed.
- Be sure to scrape the sides of the bowl with a rubber spatula while you cream butter and sugar so that all the butter gets mixed well and becomes fluffy.
- Once you add the flour to the butter and sugar creamed mixture, do not overmix. You will want to mix for no more than 2 minutes.
- Overmixing after you add the flour can result in a tough cake.
- Make sure that the cake is cooled completely before you add the chocolate glaze or your desired cake toppings.
- When you are baking you need to exact measurements for best results. I recommend that you use the spoon-and-sweep method for measuring your dry ingredients. Spoon the flour into your measuring cup and level off the top with a knife. You can also use a kitchen scale to measure your flour.
- For less mess, when I am adding the glaze to the top of the cake, I like to place the cake on a wire rack and put it on top of a rimmed baking sheet. This way the baking sheet catches any drips and keeps your counters clean.
- You can take this sour cream pound cake recipe up a notch by topping it with a scoop of vanilla ice cream or even a dollop of whipped cream.
FAQ
Sour cream adds a tender, creamy texture to cakes. It also helps keep the cake moist longer and gives it a great flavor.
The best way to tell when a bundt cake is done baking is by inserting a toothpick into the center. If it comes out clean, then the cake is finished baking. You can also judge doneness by lightly pressing down on the top of the cake; if it springs back up, it’s ready!
Yes, you can freeze this sour cream cake. Once the cake has cooled, wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. When ready to eat, thaw overnight at room temperature before serving.
Related
Looking for other pound cake recipes like this? Try these:
- Red Velvet Bundt Cake is a classic, moist, and sweet cake that’s perfect for any occasion.
- Lemon Bundt Cake is packed with a wonderful citrus flavor which makes this cake always a crowd pleaser.
- If you are looking for the perfect personal-sized holiday dessert? These Mini Christmas Bundt Cakes are just the thing!
- Coconut Bundt Cake will give you an amazing flavor combination of rich white chocolate frosting and crunchy shredded coconut. Plus, the coconut milk that is added to the batter gives this cake a moist texture that will wow your guests.
Pairing
These are my favorite dishes to serve with chocolate sour cream pound cake:
Chocolate Sour Cream Pound Cake
Equipment
- Electric Mixer
- Bundt Cake Pan
Ingredients
- 2 ½ cups all purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter room tempearture
- 3 cups granulated sugar
- 6 eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup sour cream room temperature
For the glaze:
- ¾ cup heavy cream
- 1 ⅓ cups semisweet chocolate chips
- chocolate shavings or curls for optional topping
Instructions
- Preheat the oven to 325°. Prepare a 10-inch Bundt pan by buttering well and coating with flour. Tap to remove excess flour.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a mixing bowl, beat the butter and sugar, scraping down the sides as needed, for 6 to 7 minutes or until fluffy.
- Beat in 1 egg at a time, mixing well after each addition and scraping down the sides often. Add the extract and blend until mixed.
- To the batter, add the flour mixture alternating with the sour cream until completely mixed.
- Transfer the batter to the prepared baking pan. Bake for 70 to 90 minutes or until a toothpick inserted in the middle returns clean.
- Cool in the baking pan for 10 minutes on a wire before inverting onto the wire rack to cook completely.
- Pour the heavy cream into a microwave safe container and heat on high powder for 1 minute or until steaming hot. Pour the cream over the chocolate chips and allow to rest for about 5 minutes to melt. Stir the chocolate chips until they melted and mixed into the cream.
- Pour the glaze over the cake and allow it to cool slightly before slicing and serving.
Notes
- You must use room temperature ingredients so that your cake batter is smooth and well mixed.
- Once you add the flour to the butter and sugar creamed mixture, do not overmix. You will want to mix for no more than 2 minutes.
- When you are baking you need to exact measurements for best results. I recommend that you use the spoon-and-sweep method for measuring your dry ingredients. Spoon the flour into your measuring cup and level off the top with a knife. You can also use a kitchen scale to measure your flour.
- For less mess, when I am adding the glaze to the top of the cake, I like to place the cake on a wire rack and put it on top of a rimmed baking sheet. This way the baking sheet catches any drips and keeps your counters clean.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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