Chocolate Sour Cream Pound Cake

Decadent Chocolate Sour Cream Pound Cake with Chocolate Glaze

This Chocolate Sour Cream Pound Cake is a rich, indulgent dessert that will satisfy even the most intense chocolate cravings. With a combination of Dutch process and black cocoa powder, this cake delivers a deep chocolate flavor that’s enhanced by the moist, tender crumb from the sour cream. Topped with a luscious chocolate glaze, every bite is pure decadence. Whether you’re baking for a special occasion or simply want a luxurious treat, this pound cake is sure to impress.

Ingredients

For the Chocolate Sour Cream Pound Cake:

• 120 g (1 cup) all-purpose flour
• 42 g (½ cup) Dutch process cocoa powder
• 21 g (¼ cup) black cocoa powder
• 1 ½ teaspoon espresso powder (optional)
• ¾ teaspoon baking powder
• ½ teaspoon kosher salt
• 198 g (14 tablespoons) unsalted butter, room temperature
• 250 g (1 ¼ cup) granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla paste or extract
• 227 g (1 cup) sour cream, room temperature

For the Chocolate Glaze:

• 113 g (½ cup) heavy cream
• 85 g (3 oz) semi-sweet chocolate, chopped

Directions

1. Prepare the Pound Cake

1. Preheat your oven to 325°F (165°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal later.
2. In a medium bowl, whisk together the flour, Dutch process cocoa powder, black cocoa powder, espresso powder (if using), baking powder, and kosher salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter and granulated sugar on medium speed for 2-3 minutes, or until light and fluffy. This step is crucial for creating a light texture in the cake.
4. Add the vanilla extract, then mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
5. Scrape down the sides of the bowl, then add half of the dry ingredients. Mix on low speed until combined, followed by the sour cream. Add the remaining dry ingredients and mix until just combined, being careful not to overmix.

2. Bake the Cake

1. Pour the batter into the prepared loaf pan, smoothing the top. Tap the pan on the counter a few times to release any air bubbles.
2. Bake for about 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
3. Allow the pound cake to cool completely in the pan before transferring it to a wire rack for glazing.

3. Make the Chocolate Glaze

1. In a small saucepan, heat the heavy cream over medium heat until it reaches a simmer (about 190°F). Be careful not to let it boil.
2. Remove from heat and add the chopped semi-sweet chocolate. Stir gently until the chocolate has completely melted and the mixture is smooth and glossy.

4. Finish the Cake

1. Once the pound cake has cooled, pour the chocolate glaze over the top, allowing it to drizzle down the sides for a beautiful finish.
2. Let the glaze set for a few minutes before slicing and serving.

Recipe Details:

• Prep Time: 15 minutes
• Cooking Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Servings: 10
• Calories: 400 kcal per slice

Why You’ll Love This Recipe

• Intense Chocolate Flavor: With a blend of Dutch process and black cocoa powder, along with a hint of espresso, this cake offers a deep, rich chocolate flavor that’s truly indulgent.
• Moist & Tender Crumb: The addition of sour cream creates a moist, tender texture that melts in your mouth, making this cake wonderfully rich yet light.
• Simple Yet Elegant: The smooth chocolate glaze adds a touch of elegance, making this cake a stunning centerpiece for any dessert table.

Tips for Success

• Room Temperature Ingredients: Ensure the butter, eggs, and sour cream are at room temperature before beginning. This helps create a smooth batter and even baking.
• Don’t Overmix: Once you add the dry ingredients, be sure to mix only until just combined. Overmixing can result in a denser cake.
• Glazing the Cake: Let the cake cool completely before glazing to ensure the glaze sets beautifully on top.

Final Thoughts

This Chocolate Sour Cream Pound Cake is a showstopper with its deep, rich flavor and moist, tender crumb. Whether you’re a chocolate lover or simply looking for an impressive dessert, this cake delivers on all fronts. The decadent chocolate glaze adds a layer of indulgence, making it perfect for celebrations or just as a special treat to brighten your day!

Chocolate Sour Cream Pound Cake

---

• Author: Dulcia
• Total Time: 1 hour 35 minutes
• Yield: 10 1x

Print Recipe

Pin Recipe

Description

This Chocolate Sour Cream Pound Cake is the perfect blend of moist, dense cake and deep, rich chocolate flavor. The combination of Dutch process and black cocoa powders gives this cake an intense chocolatey taste, while the sour cream keeps it irresistibly soft. Topped with a luscious chocolate glaze, it’s a decadent treat that’s sure to impress.

---

Ingredients

Scale 1x2x3x

For the Chocolate Sour Cream Pound Cake:
120 g (1 cup) all-purpose flour
42 g (½ cup) Dutch process cocoa powder
21 g (¼ cup) black cocoa powder
1 ½ teaspoon espresso powder (optional)
¾ teaspoon baking powder
½ teaspoon kosher salt
198 g (14 tablespoons) unsalted butter, room temperature
250 g (1 ¼ cup) granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla paste or extract
227 g (1 cup) sour cream, room temperature
For the Chocolate Glaze:
113 g (½ cup) heavy cream
85 g (3 oz) semi-sweet chocolate, chopped

---

Instructions

Prepare the Pound Cake: Preheat the oven to 325°F (165°C) and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, Dutch process cocoa powder, black cocoa powder, espresso powder (if using), baking powder, and kosher salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter and granulated sugar together on medium speed for 2-3 minutes, or until light and fluffy.
Add the vanilla extract, then the eggs one at a time, making sure to fully incorporate each egg before adding the next.
Scrape down the sides of the bowl, then add half of the dry ingredients. Mix on low speed until combined, then mix in the sour cream. Add the remaining dry ingredients and mix until fully incorporated, being careful not to overmix.
Bake: Pour the batter into the prepared loaf pan. Tap the pan on the counter a few times to release any air bubbles. Bake for about 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the pound cake to cool completely in the pan before transferring it to a wire rack.
Make the Chocolate Glaze: In a small saucepan, heat the heavy cream over medium heat until it reaches a simmer (about 190°F). Remove from the heat and add the chopped chocolate. Stir gently until the chocolate has melted and the mixture is smooth.
Finish the Cake: Pour the chocolate glaze over the cooled pound cake, letting it drizzle down the sides. Allow the glaze to set for a few minutes before slicing and serving.

• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes

Nutrition

• Calories: 400