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

From the Cook

1/6

Chocolate Sour Cream Pound Cake

atsloanestable.com

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)

Bloom Your Cocoa Powder 🌫️
Whisk cocoa powder with hot espresso or boiling water before adding to the batter to intensify chocolate flavor and eliminate any raw cocoa taste for a deeper, more complex chocolate profile.
Room Temperature Ingredients Are Essential 🌡️
Bring eggs, sour cream, and butter to room temperature before mixing to ensure proper emulsification and a tender, evenly-textured crumb rather than a dense or lumpy cake.
Don't Overmix After Dry Ingredients 🥄
Fold dry ingredients in gently with a spatula just until combined to avoid developing gluten, which would make the pound cake tough instead of achieving that signature fudgy, dense texture.
Temper Melted Chocolate Properly 🍫
Let melted chocolate cool slightly before folding into the batter to prevent it from seizing or creating streaks; aim for a temperature just warm to the touch.
Cool in Pan, Then Invert Carefully ⏱️
Allow the cake to cool in the pan for 15-20 minutes before turning out to prevent cracking, as pound cakes are delicate when hot; use parchment paper for easier release.

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About the Cook

Sloan’s Table

Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.