CHOCOLATE SOUR CREAM POUND CAKE

This old-fashioned chocolate sour cream pound cake is a moist, decadent, fudgy, and irresistible cake with velvety chocolate ganache that will grace any occasion. This pound cake will give you a chocolate coma!

WHY THIS RECIPE WORKS?

• Old Classic Recipe: A tried-and-true recipe that is always a hit.
• Easy Cake: Simple steps make it perfect for any baker.
• Perfect with Tea & Coffee: Pairs beautifully with your favorite drink.
• Texture: Moist, soft, and light with a fluffy crumb that melts in your mouth.
• Chocolate Ganache: Adds even more rich chocolate flavor.

HISTORY OF POUND CAKES

Pound cakes originated in the 1700s in Britain. The original recipe used one pound each of flour, eggs, butter, and sugar—hence the name "pound cake." Over time, lighter variations emerged, such as Cream Cheese Pound Cake and Old-Fashioned Sour Cream Pound Cake.

SOUR CREAM IN BAKING

Sour cream keeps the cake moist without thinning the batter, resulting in a fresh, tender crumb. It also adds a slight tanginess and helps tenderize gluten for a lighter texture.

• Fat Content: Higher than other dairy products, making the cake rich.
• Acid Content: Reacts with baking soda for a good rise.

DUTCH PROCESS COCOA VS REGULAR COCOA POWDER

• Dutch Process Cocoa: Darker color, richer flavor, and does not react with baking soda.
• Regular Cocoa Powder: Lighter in color and more acidic.

For a deep, rich chocolate taste, use Dutch-process cocoa powder.

INGREDIENTS

• All-purpose flour – Provides structure.
• Cocoa powder – High-quality Dutch-process cocoa preferred.
• Baking soda – Ensures proper rise.
• Salt – Enhances flavor.
• Butter – Adds flavor and richness.
• Granulated sugar – Sweetens the cake.
• Eggs – Room temperature for better mixing.
• Sour cream – Keeps the cake moist.
• Hot water – Improves texture and intensifies chocolate flavor.
• Chocolate chips (semi-sweet or dark) – For the ganache.
• Heavy whipping cream – Creates a smooth ganache.

HOW TO GREASE A BUNDT PAN

• Baking Spray: Use one with flour to ensure the cake slides out easily.
• Butter & Flour Method: Use cocoa powder instead of white flour to prevent white patches on the cake.

INSTRUCTIONS

1. Mix Dry Ingredients: Whisk together flour, cocoa powder, baking soda, and salt.
2. Cream Butter & Sugar: Beat until light and creamy, then add eggs.
3. Combine: Add dry ingredients and sour cream in batches.
4. Add Hot Water: Mix at high speed for one minute.
5. Prepare Pan: Spray a 10-inch Bundt pan and pour in the batter.
6. Bake: 325°F for 60 - 70 minutes or until a toothpick comes out clean. Let cool.
7. Prepare Ganache: Heat heavy cream until it starts to simmer, pour over chocolate chips, mix, and let cool for 10 minutes.
8. Pour Ganache: Drizzle over the cake.

VARIATIONS

• Berries: Serve with strawberries, blackberries, or blueberries.
• Whipped Cream: A simple topping that pairs well.
• Ice Cream: Serve with vanilla or chocolate ice cream.

SUBSTITUTIONS

• Full-Fat Yogurt: Replace sour cream 1:1.
• Gluten-Free: Use almond flour or a gluten-free blend.

EXPERT TIPS

• Sift Cocoa Powder: Removes lumps for a smooth batter.
• Let the Cake Cool: Wait at least 30 minutes before adding ganache.
• Use Hot Water: But not boiling, as it could cook the eggs.

FAQ

Why bake at 325°F?
Pound cakes are dense and need longer baking times at a lower temperature for even cooking.

Can I make this cake ahead of time?
Yes! It actually tastes better the next day as the flavors develop.

Why is my cake dry?
Too much flour can make the cake dry. Always weigh your ingredients for accuracy.

HOW TO STORE

• Room Temperature: Store in an airtight container for 2-3 days.
• Refrigerator: Keeps fresh for up to a week.
• Freezer: Freeze slices wrapped in plastic and foil for up to 3 months.

Tip: Freeze without ganache and thaw before serving.

RELATED RECIPES

• Old-Fashioned Sour Cream Pound Cake
• Peach Cobbler Pound Cake
• Pecan Upside Down Cake
• Southern Pecan Praline Cake

SUMMARY

Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Course: Cakes
Cuisine: American
Servings: 16 slices
Calories: 536 kcal

INGREDIENTS

Chocolate Sour Cream Pound Cake

• 3 cups all-purpose flour (360 g)
• ½ cup Dutch-process cocoa powder (50 g)
• 1 teaspoon baking soda (4 g)
• ½ teaspoon salt (3.5 g)
• 1 ½ cups butter (340 g), room temperature
• 3 cups granulated sugar (600 g)
• 5 eggs, room temperature
• 1 cup sour cream (240 g)
• ¾ cup boiling water (236 ml)

Chocolate Ganache

• 1 ⅓ cups chocolate chips (225 g)
• 1 cup heavy cream (240 g)

INSTRUCTIONS

1. Preheat oven to 325°F.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and creamy. Add eggs and mix.
4. Add dry ingredients and sour cream in batches until combined.
5. Slowly add boiling water, mixing at high speed for one minute.
6. Spray a 10-inch Bundt pan with baking spray and pour in the batter.
7. Bake for 60 - 70 minutes or until a toothpick inserted comes out clean.
8. Let the cake cool in the pan for 30 minutes before transferring to a wire rack.

Chocolate Ganache

1. Heat heavy cream in a saucepan until small bubbles appear (do not boil).
2. Pour over chocolate chips, stir until smooth, and let cool for 10 minutes.
3. Drizzle over the cake.

NOTES

• Sift Cocoa Powder: Prevents lumps in the batter.
• Use Dutch-Process Cocoa: For a richer flavor and darker color.
• Let the Cake Cool: Prevents the ganache from melting too quickly.

NUTRITION FACTS

Chocolate Sour Cream Pound Cake
Amount per Serving

• Calories: 536
• Fat: 30g (46%)
• Saturated Fat: 18g (113%)
• Carbohydrates: 64g (21%)
• Sugar: 44g (49%)
• Protein: 6g (12%)
• Iron: 2mg (11%)

Percent Daily Values are based on a 2000-calorie diet.