Name: Chocolate Sour Cream Pound Cake
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup all-purpose flour; 0.5 cup Dutch-processed cocoa powder; 0.25 cup black cocoa powder; 1.5 teaspoons espresso powder; 0.75 tsp baking powder; 0.5 tsp kosher salt; 14 tablespoons unsalted butter; 1.25 cups granulated sugar; 4 eggs; 1 tsp vanilla paste; 1 cup sour cream; 0.5 cup heavy cream; 3 ounces semi-sweet chocolate

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Chocolate Sour Cream Pound Cake

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat the oven to 325 degrees F and line a 9x5 loaf pan with parchment paper.

In a medium bowl, whisk together the flour, cocoa powders, espresso powder, baking powder, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 2-3 minutes until light & fluffy.

Add the vanilla and one egg at a time, mixing to fully incorporate each one before adding the next.

Scrape down the bowl, add mix in half of the dry ingredients on low speed. Mix in the sour cream until mostly combined. Then, add the rest of the dry ingredients until everything is fully combined. Do not over-mix.

Pour the batter into the prepared loaf pan and tap the pan on the counter a few times to release air bubbles.

Bake the pound cake for about 1 hour 20 minutes or until a toothpick inserted comes out clean.

Transfer to a wire rack and allow the pound cake to cool completely.

In a small saucepan, bring the heavy cream to a simmer or about 190 degrees F. Once simmering, remove from heat and add the chocolate. Use a small rubber spatula or spoon to gently stir until the chocolate has melted and the ganache is homogeneous.

Pour the ganache over the cooled pound cake, then slice and enjoy!

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Tips & Tricks (5)

Room Temperature Ingredients 🌡️
Bring eggs, sour cream, and butter to room temperature before mixing to ensure proper emulsification and a smoother, more tender crumb structure.
Bloom Your Cocoa Powders 🍫
Whisk Dutch-processed and black cocoa powders with hot water or melted chocolate to bloom them, intensifying their flavor and preventing dry streaks in the batter.
Sour Cream Substitution Balance ⚖️
The sour cream adds moisture and tang that prevents the cake from being too dense; don't skip it or reduce it, as it's essential to achieving that fudgy yet tender texture.
Don't Overmix After Flour Addition 🥄
Once you add the dry ingredients, fold gently with a spatula using just 15-20 strokes to avoid developing gluten, which would make the cake tough rather than delightfully dense.
Cool Completely Before Glazing 🕐
Wait for the cake to cool to room temperature before applying any chocolate glaze or frosting to prevent it from melting off and ensure a professional, glossy finish.