Description
Rich chocolate sour cream pound cake blends indulgent cocoa with smooth dairy tang, creating a deeply satisfying dessert. Moist crumb and intense chocolate notes make this classic cake perfect for afternoon treats or elegant dinner finales.
Ingredients
Scale
Main Ingredients:
- 14 tablespoons (198 grams) unsalted butter, room temperature
- 1¼ cups (250 grams) granulated sugar
- 4 large eggs, room temperature
- 1 cup (227 grams) sour cream
Dry Ingredients:
- 1 cup (120 grams) all-purpose flour
- ½ cup (42 grams) Dutch process cocoa powder
- ¼ cup (21 grams) black cocoa powder
- 1 teaspoon (1 ½ teaspoons) espresso powder (optional)
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
Glaze Ingredients:
- ½ cup (113 grams) heavy cream
- 3 ounces (85 grams) semi-sweet chocolate, chopped
- 1 teaspoon vanilla paste or extract
Instructions
- Meticulously grease a 9 x 5 inch (23 x 13 centimeters) loaf pan and position the oven rack in the center position, heating to 325°F (165°C).
- Sift together cocoa powder, all-purpose flour, baking powder, and salt in a medium mixing bowl, ensuring no lumps remain.
- Using an electric mixer, cream room-temperature unsalted butter and granulated sugar until light and fluffy, approximately 3-4 minutes.
- Incorporate pure vanilla extract, then add large eggs one at a time, mixing thoroughly after each addition and scraping down the bowl’s sides.
- Gradually fold the dry ingredient mixture into the butter mixture, alternating with smooth sour cream, beginning and ending with dry ingredients to maintain a consistent texture.
- Transfer the velvety chocolate batter into the prepared loaf pan, gently smoothing the top with a spatula and tapping the pan on the counter to eliminate potential air pockets.
- Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center emerges clean with minimal crumbs.
- Allow the cake to cool in the pan for 15 minutes, then carefully remove and transfer to a wire rack to cool completely.
- Prepare the chocolate glaze by melting dark chocolate and heavy cream together, stirring until smooth and glossy.
- Drizzle the warm chocolate glaze over the completely cooled cake, allowing it to cascade down the sides naturally.
- Let the glaze set for 20-30 minutes before slicing and serving the decadent chocolate pound cake.
Notes
- Chocolate lovers will find this dense, moist cake irresistibly rich with deep cocoa undertones.
- Sour cream adds remarkable tenderness and creates a velvety smooth texture throughout the cake.
- Gentle baking temperature ensures even cooking, preventing dry edges and maintaining a soft interior.
- Versatile dessert works perfectly for afternoon tea, elegant gatherings, or simple weekend indulgence.
- Glaze transforms the pound cake from delicious to extraordinary, adding luxurious chocolate complexity.
- Room temperature ingredients guarantee smoother batter and more consistent baking results.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 760 kcal
- Sugar: 63g
- Sodium: 370mg
- Fat: 58g
- Saturated Fat: 36g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 210mg