This Chocolate Sour Cream Pound Cake is rich, fudgy, and decadently dense, making it an ideal treat for any chocolate lover. The addition of sour cream gives the cake a moist texture that stays fresh for days, while the deep cocoa flavor and glossy chocolate glaze take it to a whole new level. Plus, it’s surprisingly easy to make, even for beginner bakers!
Why You’ll Love This Recipe
What I love most about this cake is how wonderfully dense and moist it is without being overly heavy. The combination of Dutch-process cocoa powder and black cocoa powder creates a deep, chocolatey flavor that’s perfect for any dessert lover. The sour cream helps to keep the cake tender, while the chocolate glaze gives it an irresistible, smooth finish. It’s a treat that feels special, but it’s easy enough for a weeknight indulgence or a special occasion.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chocolate sour cream pound cake:
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120 g (1 cup) all-purpose flour
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42 g (½ cup) Dutch-process cocoa powder
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21 g (¼ cup) black cocoa powder
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1 ½ teaspoon espresso powder, optional
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¾ teaspoon baking powder
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½ teaspoon kosher salt
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198 g (14 tablespoon) unsalted butter, room temp
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250 g (1 ¼ cup) granulated sugar
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4 eggs, room temp
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1 teaspoon vanilla paste or extract
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227 g (1 cup) sour cream, room temp
For the chocolate glaze:
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113 g (½ cup) heavy cream
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85 g (3 oz) semi-sweet chocolate
Directions
For the chocolate sour cream pound cake:
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Preheat the Oven: Start by preheating your oven to 325°F (165°C). Line a 9×5 loaf pan with parchment paper for easy removal after baking.
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Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, black cocoa powder, espresso powder (if using), baking powder, and salt. Set this aside.
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Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar together for 2-3 minutes, until the mixture is light and fluffy.
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Add Eggs and Vanilla: Add the vanilla and one egg at a time. Mix until each egg is fully incorporated before adding the next.
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Incorporate Dry Ingredients and Sour Cream: Scrape down the sides of the bowl. Add half of the dry ingredients on low speed and mix until just combined. Then, add the sour cream and mix until mostly combined. Finally, add the rest of the dry ingredients and mix until everything is incorporated, being careful not to over-mix.
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Bake the Cake: Pour the batter into the prepared loaf pan and gently tap the pan on the counter to release any air bubbles. Bake for about 1 hour 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Cool: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
For the chocolate glaze:
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Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (about 190°F).
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Make the Ganache: Once the cream is simmering, remove the pan from the heat and add the semi-sweet chocolate. Stir gently with a small rubber spatula until the chocolate has completely melted and the ganache is smooth.
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Glaze the Cake: Pour the warm ganache over the cooled pound cake, allowing it to drip down the sides for that perfect glossy finish.
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Serve: Slice and enjoy this decadent treat!
Servings and Timing
This recipe yields about 12 servings, making it perfect for sharing with family and friends. With a prep time of 40 minutes and a cook time of 1 hour and 20 minutes, the total time is about 2 hours, but the result is well worth the wait.
Variations
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Add-ins: You could mix in chocolate chips, nuts, or even a swirl of peanut butter for a fun twist.
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Frosting Option: If you prefer frosting, you could make a rich chocolate buttercream instead of the glaze for a slightly sweeter, more indulgent finish.
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Flavored Glaze: Try adding a touch of espresso powder or flavored liqueurs like vanilla or orange to the glaze for a unique flavor profile.
Storage/Reheating
I store this pound cake in an airtight container at room temperature for up to 2-3 days, and it stays fresh and delicious. If you’d like to keep it longer, I recommend wrapping individual slices in plastic wrap and placing them in a freezer bag. It will last for up to 3 months in the freezer. To reheat, simply microwave a slice for a few seconds until warm and enjoy!
FAQs
Can I use different types of cocoa powder?
Yes, if you don’t have black cocoa powder, you can use an extra 2 tablespoons of Dutch-process cocoa powder. Black cocoa powder gives a deeper, more intense flavor, but the Dutch-process cocoa powder will still provide a rich chocolate taste.
What if I don’t have a stand mixer?
No worries! You can use a hand mixer or even mix by hand, though a hand mixer will make creaming the butter and sugar easier. Just be sure to beat the mixture until it’s light and fluffy before adding the eggs.
Can I make this cake ahead of time?
Absolutely! This cake is even better the next day as the flavors continue to meld. You can bake it a day ahead and store it at room temperature, covered, until you’re ready to serve.
Can I use low-fat sour cream?
For the best texture and flavor, I recommend using full-fat sour cream. However, if you want to make a lighter version, you can substitute with low-fat sour cream or plain Greek yogurt.
Can I freeze the cake?
Yes, this cake freezes wonderfully! Wrap individual slices in plastic wrap and place them in a freezer bag for up to 3 months. When you’re ready to enjoy, just thaw at room temperature or microwave for a quick treat.
Conclusion
This Chocolate Sour Cream Pound Cake is a must-try for anyone who loves a dense, chocolatey dessert. I love how simple it is to make yet how impressive the results are. With a smooth, glossy chocolate glaze and a rich, fudgy crumb, this cake is sure to be a hit at your next gathering—or whenever you just need a chocolate fix!
Print
Chocolate Sour Cream Pound Cake
- Total Time: 2 Hours
Description
This decadent, fudgy, and delightfully dense chocolate sour cream pound cake is incredibly easy to make, with a rich flavor complemented by a smooth chocolate glaze. Perfect for any chocolate lover!
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 tablespoon) unsalted butter, room temp
250 g (1 ¼ cup) granulated sugar
4 eggs, room temp
1 teaspoon vanilla paste or extract
227 g (1 cup) sour cream, room temp
For the chocolate glaze:
113 g (½ cup) heavy cream
85 g (3 oz) semi-sweet chocolate
Instructions
For the chocolate sour cream pound cake:
Preheat the oven to 325°F (163°C) and line a 9×5 loaf pan with parchment paper.
In a medium bowl, whisk together the flour, cocoa powders, espresso powder, baking powder, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 2-3 minutes until light and fluffy.
Add the vanilla and one egg at a time, mixing to fully incorporate each one before adding the next.
Scrape down the bowl, then mix in half of the dry ingredients on low speed.
Add the sour cream and mix until mostly combined. Then, add the remaining dry ingredients and mix until everything is fully incorporated. Do not over-mix.
Pour the batter into the prepared loaf pan and tap the pan on the counter to release air bubbles.
Bake for about 1 hour 20 minutes, or until a toothpick inserted into the center comes out clean.
Transfer to a wire rack and let the pound cake cool completely.
For the chocolate glaze:
In a small saucepan, bring the heavy cream to a simmer (about 190°F or 88°C).
Remove from heat and add the semi-sweet chocolate. Stir gently with a spatula or spoon until the chocolate is fully melted and the ganache is smooth.
Pour the ganache over the cooled pound cake, then slice and enjoy!
- Prep Time: 40 minutes
- Cook Time: 1 hour 20 minutes