Chocolate Sour Cream Pound Cake Recipe
User Reviews
4.7
Chocolate Sour Cream Pound Cake Recipe
Description
This chocolate pound cake begins by mixing dry ingredients including flour, cocoa powder, baking powder, and salt. Butter and sugar are creamed thoroughly before adding eggs one at a time with vanilla. Sour cream is incorporated between flour additions to achieve a smooth, rich batter. The cake is poured into a prepared bundt pan and baked at 325°F for about 80 minutes until a toothpick tests clean or with moist crumbs.
After a brief cooling period in the pan, it is inverted onto a rack to cool completely. The fudge glaze is prepared by melting semisweet chocolate, butter, corn syrup, and vanilla together carefully, then poured over the cooled cake to provide a shiny, sweet finish. The texture is moist, dense, and tender with pronounced chocolate and buttery flavors.
The bundt shape enhances presentation and portioning. This cake pairs well with coffee or whipped cream when served. It makes a substantial dessert with rich flavor and satisfying texture.
Proper cooling before glazing prevents melting and helps the glaze set neatly. Storage in airtight containers keeps the cake moist for several days, and freezing extends shelf life. Testing for doneness with a toothpick ensures the dense cake is baked through without dryness.
Ingredients
For the Cake
- 2 cups all-purpose flour
- ¾ cup cocoa powder unsweetened
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1½ cups butter room temperature (3 sticks, unsalted
- 3 cups granulated sugar
- 5 egg room temperature, large
- 2 teaspoons vanilla extract pure
- 1 cup sour cream room temperature
For the Fudge Glaze
- ¾ cup semisweet chocolate chips
- 3 tablespoons butter unsalted
- 1 tablespoon light corn syrup
- ¼ teaspoon vanilla extract pure
Instructions
For the Cake
- Preheat oven to 325°F. Prepare a 10-inch bundt pan by spraying with a nonstick baking spray. Set aside.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a larger bowl, using a hand mixer, beat together the butter and sugar for 5 minutes.
- Add in the eggs, 1 at a time, beating well after each addition. Mix in the vanilla.
- Pour half of the flour mixture into the wet ingredients and mix until just combined. Mix in the sour cream, then mix in the remaining flour mixture until well combined.
- Pour the batter into the prepared bundt pan and bake for 80 minutes. Test for doneness by inserting a toothpick into the center of the cake and comes out clean. Allow the cake to cool for 10 minutes before inverting the cake onto a cooling rack. Cool completely before pouring the glaze.
For the Fudge Glaze
- In a microwave-safe bowl, combine all of the glaze ingredients. Cook in the microwave for 30 seconds, take the bowl out, and stir. If there are lumps still remaining, cook for another 10 seconds. Stir everything until well combined.
- Pour the glaze onto the cake and allow it to set.
Notes
- Store cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days to keep moist.
- Freeze the cake for up to 2 months; thaw completely before serving for best texture.
- Test doneness using a toothpick that should come out clean or with a few moist crumbs to avoid overbaking.
- Allow the cake to cool fully before pouring the fudge glaze to ensure it sets properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 484kcal | 24% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 188mg | 8% |
| Potassium | 170mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 42g | 84% |
| Vitamin A | 765IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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