Chocolate Sour Cream Pound Cake
This chocolate sour cream pound cake is incredible moist and packed with flavor!
Servings: 20 servings
Calories: 339kcal
Ingredients
Chocolate Bundt Cake Recipe
- 2 cups all-purpose flour 250g
- 2 cups granulated sugar 400g
- 3/4 cup dark or Dutch-processed cocoa powder 60g
- 1 1/2 tsp baking soda 9g
- 1 tsp fine salt 6g
- 1 cup warm water 240ml
- 1 tsp instant espresso of coffee - optional 2g
- 1 cup unsalted butter, melted 226g
- 1 cup full-fat sour cream, room temperature 255g
- 3 large eggs, room temperature 112g
- 1 tsp vanilla extract or vanilla bean paste 4ml
Chocolate Glaze
- 2/3 cup milk chocolate chips 120g
- 1/3 cup heavy whipping cream, room temperature 80ml
- 2 Tbsp light corn syrup 30ml
Optional Topping
- chocolate shavings
Instructions
Chocolate Bundt Cake Recipe
- Begin by preheating oven to 350°F. Generously grease a 10 cup Bundt cake pan or 2 loaf pans with non-stick spray or butter and a dusting of flour.
- Combine 2 cups all-purpose flour, 2 cups sugar, 3/4 cup dark baking cocoa, 1 1/2 tsp baking soda and 1 tsp of salt in a large bowl. Whisk together until combined.
- In a large bowl, whisk together 1 cup water and 1 tsp of instant coffee or espresso. Once the instant coffee is fully dissolved, add 1 cup melted butter, 1 cup sour cream, 3 eggs, and 1 tsp vanilla. Whisk together until combined.
- Add the wet ingredients into the dry and whisk together until smooth. Pour the batter into the prepared pan or pans.
- If using 2 loaf pans, bake for 45-55 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs. If using a bundt pan, bake for 50-65 minutes.
- Remove from oven and let the cake sit in the pan for about 20 minutes. Carefully invert the pan(s) onto a wire rack to remove the cake from the pan. Let the cake finish cooling there.
Chocolate Glaze
- Make the chocolate glaze as the cake cools.
- Place 2/3 cup milk chocolate chips in a heat proof bowl and set aside.
- Heat 1/3 cup heavy cream in a heatproof bowl in the microwave for 45 seconds to 1 minute, until it's gently bubbling.
- If you don’t have a microwave or prefer to use the stove top, you can heat the cream over a medium heat in a pan until it begins to simmer. Remove from heat.
- Gently pour the heavy cream over the chocolate chips, making sure they're covered with cream. Allow the mixture to sit for 1-2 minutes.
- Stir slowly until the cream and chocolate are fully combined, then add in 2 tablespoons of corn syrup and mix until incorporated. The glaze should look shiny and smooth.
Decorating This Chocolate Sour Cream Pound Cake
- Top the cooled cake with a generous drizzle of chocolate glaze, and some chocolate shavings and enjoy!
Video
Notes
Yield
This chocolate pound cake recipe feeds about 20 people.Using Different Types of Pans
I like to make this recipe using two loaf pans like these. However, this recipe can also be made in a Bundt cake pan! To make mini bundt cakes, fill each baking cavity 2/3 full and bake in a 350 F oven for about 20 minutes. The bake time can vary based on the size of cavity, so keep a close eye on them. Bake time can also vary based on the size of your pan and your oven. I recommend checking in on your cake every 5 minutes once it's been in the oven for 45 minutes.How To Store This Chocolate Sour Cream Cake
Store any leftover cake at room temperature in an airtight container for up to 3 days. It can also be frozen (topped or not) for up to 1 month if stored in an airtight container.Nutrition
Serving: 1 | Calories: 339kcal | Carbohydrates: 47g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 234mg | Fiber: 1g | Sugar: 35g