If you’re in the mood for a cake that’s rich, moist, and just the right amount of indulgent, then you’re going to love this Chocolate Sour Cream Pound Cake. Picture this: a dense, yet perfectly tender crumb with the deep flavor of cocoa, all balanced with a subtle tang from the sour cream. It’s the kind of cake that makes you want to grab a second slice (or maybe even a third). Trust me, once you’ve had a bite, you won’t be able to resist!
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This cake is a perfect balance of decadence and comfort, making it the ideal treat for any occasion. Whether it’s an afternoon tea or a special dessert for a dinner party, this pound cake will impress. And hey, it’s super easy to make, too!
Why You’ll Love Chocolate Sour Cream Pound Cake
Versatile
This cake is perfect for nearly any occasion. It’s elegant enough to serve at a dinner party but also simple enough to enjoy on a cozy afternoon at home. Plus, it’s great as a make-ahead dessert!
Moist and Dense
Thanks to the sour cream, this cake stays incredibly moist. It’s the kind of dense cake that feels like it just melts in your mouth with every bite.
Rich Chocolate Flavor
The cocoa powder in the batter gives this cake a deep, chocolatey flavor that’s not too sweet but still indulgent. It’s the perfect chocolate fix without being overwhelming.
Simple Ingredients
You don’t need to go hunting for fancy ingredients. This cake uses pantry staples, and the magic happens when they come together. It’s the kind of recipe that makes you feel like a baking pro even if it’s your first time!
Perfect for Sharing
This is the cake that people will remember. It’s a crowd-pleaser that’s perfect for sharing with family and friends. It’s so delicious, your guests will be asking for the recipe!
Ingredients in Chocolate Sour Cream Pound Cake
Here’s what you’ll need to make this cake a reality:
All-Purpose Flour: The base of the cake. It helps give it that wonderful, tender texture.
Cocoa Powder: Rich and deep, this gives the cake its beautiful chocolate flavor.
Baking Powder & Baking Soda: These help the cake rise and get that perfect, fluffy crumb.
Butter: The heart of every pound cake! It adds richness and moisture.
Sugar: Sweetness to balance out the richness of the cocoa.
Sour Cream: This is the secret to the cake’s incredible moisture and tangy flavor.
Eggs: They help bind everything together and give the cake structure.
Vanilla Extract: For a hint of warmth that complements the chocolate.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get started on baking this dreamy cake:
Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Prepare a bundt pan by greasing it generously with butter and lightly dusting with flour to ensure the cake slides right out after baking.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and baking soda. Set it aside—this will give the cake its structure and rise.
Cream the Butter and Sugar: In a large mixing bowl, cream the butter and sugar together until light and fluffy. This step is important for the cake’s texture, so make sure to beat it for a good 3-4 minutes.
Add the Eggs: Add the eggs one at a time, making sure each is fully incorporated before adding the next. This helps create that smooth batter.
Incorporate the Dry Ingredients and Sour Cream: Alternate adding the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Mix until just combined—don’t overmix, or the cake might get too dense.
Bake: Pour the batter into the prepared bundt pan, spreading it evenly. Bake for about 55-65 minutes, or until a toothpick inserted into the center comes out clean. The cake should rise nicely and have a slight golden edge.
Cool and Serve: Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. Serve as is, or drizzle with a bit of chocolate ganache or powdered sugar for an extra touch of sweetness.
Enjoy: Slice, serve, and enjoy a slice of chocolate heaven!
How to Serve Chocolate Sour Cream Pound Cake
This cake is fantastic on its own, but here are a few ideas to make it even better:
Whipped Cream: Serve with a dollop of fresh whipped cream for a little lightness to balance out the richness of the cake.
Ice Cream: A scoop of vanilla or chocolate ice cream alongside the cake adds a delightful contrast to the warm, dense cake.
Fruit: Top it with fresh berries or a drizzle of berry compote for a refreshing touch that complements the chocolate.
Coffee or Tea: This cake pairs beautifully with a hot cup of coffee or tea, making it perfect for an afternoon treat.
Additional Tips
Storage Tips: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. The flavor deepens the longer it sits!
Make It Gluten-Free: Use a gluten-free flour blend to make this cake gluten-free without compromising flavor or texture.
Chocolate Drizzle: For an extra indulgent touch, drizzle some melted chocolate or ganache over the top before serving. It’s an easy way to elevate the cake!
Freezing: This cake freezes really well. Wrap slices in plastic wrap and foil, and freeze for up to 2 months. Just thaw at room temperature when you’re ready to enjoy.
FAQ Section
Q1: Can I substitute the sour cream with Greek yogurt?
A1: Yes! Greek yogurt works well and still gives the cake that lovely tang and moisture.
Q2: Can I make this cake in a regular cake pan instead of a bundt pan?
A2: Absolutely! If you don’t have a bundt pan, you can use a regular round or square cake pan. Just adjust the baking time accordingly.
Q3: How do I store leftovers?
A3: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days.
Q4: Can I add chocolate chips to the batter?
A4: Yes! Add a half-cup of chocolate chips for extra chocolatey goodness throughout the cake.
Q5: Can I make this cake ahead of time?
A5: Absolutely. This cake actually tastes even better the next day, so feel free to make it a day in advance.
Q6: How do I reheat this cake?
A6: If you want to warm up a slice, pop it in the microwave for 10-15 seconds. You could also reheat it in the oven at 300°F for 5-10 minutes.
Q7: Can I freeze this cake?
A7: Yes! Freeze slices of the cake in plastic wrap and foil for up to 2 months. Thaw at room temperature when you’re ready to enjoy.
Q8: Can I make this cake without a mixer?
A8: Yes! You can mix everything by hand with a wooden spoon, though it may take a little more elbow grease.
Q9: Can I make this cake without butter?
A9: You can substitute the butter with a non-dairy butter substitute, but the flavor and texture may change slightly.
Q10: How can I make this cake extra chocolatey?
A10: For a super rich chocolate experience, add extra cocoa powder or mix in some chocolate chunks or chips to the batter!
This Chocolate Sour Cream Pound Cake is an absolute treat that delivers on flavor, texture, and pure dessert joy. It’s simple, rich, and guaranteed to be the star of any dessert table. Get ready to indulge in a slice (or two) of pure chocolate bliss!
Print
Chocolate Sour Cream Pound Cake
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes to 1 hour 35 minutes
- Total Time: 2 hours
- Yield: undefined
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This rich and decadent Chocolate Sour Cream Pound Cake is made with a perfect balance of cocoa and sour cream, creating a moist and flavorful cake. Topped with a smooth bittersweet chocolate ganache, it’s a treat for any chocolate lover.
Ingredients
- For the cake:
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 4 large eggs, at room temperature
- 8 ounces sour cream (1 cup), at room temperature
- Cooking spray
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract
- For the ganache:
- 4 ounces bittersweet chocolate, finely chopped (about 2/3 cup)
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 325°F. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang, and coat with cooking spray.
- In a medium bowl, whisk together the flour, cocoa powder, and baking powder.
- In a stand mixer, beat the butter, granulated sugar, brown sugar, and salt until fluffy, about 2 minutes. Add the vanilla extract and eggs, one at a time, beating well after each addition.
- Add half of the flour mixture and beat on low until just combined. Beat in the sour cream until just combined, then add the remaining flour mixture and beat until smooth.
- Transfer the batter into the loaf pan, smoothing the top. Tap the pan to remove air bubbles.
- Bake for 90 to 95 minutes, or until a tester inserted into the center comes out clean. Let cool for 30 minutes, then invert the cake onto a wire rack and cool completely for at least 1 1/2 hours.
- For the ganache, place the chopped chocolate in a heatproof bowl. Simmer the cream in a small saucepan, then pour over the chocolate. Let sit for 5 minutes and stir until smooth.
- Pour the ganache over the cooled cake and let sit for at least 20 minutes before slicing and serving.
Notes
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Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg