Chocolate Sour Cream Pound Cake

5 from 8 votes

This Chocolate Sour Cream Pound is rich, moist, and full of chocolate flavor. It's a chocolate lover's dream come true.

Prep Time30

Cook Time1 10

Total Time1 40

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 575kcal

Author: Wendy

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.

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.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.