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Chocolate Sour Cream Pound Cake

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This Chocolate Sour Cream Pound Cake is rich, fudgy, and dense, enhanced by sour cream and a deep cocoa flavor. Finished with a smooth chocolate glaze, it’s the perfect treat for chocolate lovers.

Ingredients

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 tablespoons) unsalted butter, room temperature

250 g (1 ¼ cup) granulated sugar

4 eggs, room temperature

1 teaspoon vanilla paste or extract

227 g (1 cup) sour cream, room temperature

113 g (½ cup) heavy cream

85 g (3 oz) semi-sweet chocolate

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9x5-inch loaf pan with parchment paper.
  2. In a medium bowl, whisk together flour, Dutch process cocoa powder, black cocoa powder, espresso powder (if using), baking powder, and kosher salt. Set aside.
  3. In the bowl of a stand mixer, beat butter and sugar together for 2-3 minutes until light and fluffy.
  4. Add vanilla and eggs one at a time, mixing well after each addition.
  5. Scrape down the sides, then mix in half of the dry ingredients on low speed.
  6. Add sour cream and mix until mostly combined.
  7. Add remaining dry ingredients and mix until just combined.
  8. Pour batter into prepared loaf pan and tap to release air bubbles.
  9. Bake for about 1 hour 20 minutes, or until a toothpick inserted comes out clean.
  10. Cool completely on a wire rack.
  11. For the glaze, heat heavy cream in a saucepan over medium heat until it begins to simmer.
  12. Remove from heat and add semi-sweet chocolate. Stir until smooth and fully melted.
  13. Pour the glaze over the cooled cake and let it set before slicing and serving.

Notes

  • Espresso powder enhances chocolate flavor but is optional.
  • Black cocoa can be substituted with additional Dutch cocoa.
  • Full-fat Greek yogurt can replace sour cream.
  • Cake stores well at room temperature for 2-3 days or can be frozen for up to 3 months.
  • Add chocolate chips or nuts for extra texture and richness.

Nutrition

Find it online: http://recipesbyjanet.com/chocolate-sour-cream-pound-cake/