This Chocolate Sour Cream Pound Cake is unapologetically rich and fudgy. It’s for the chocolate fans in your life as well as those you’d like to convert. The cake batter bakes into a dense pound cake with a deep dark brownie-like texture that’s then drizzled with a waterfall of warm chocolate ganache. Baking this chocolate variation in a loaf pan is a fun way to change-up dessert and could even be served a la mode if desired, waiting to drizzle the warm ganache on top of it just before your set to devour it all. Ice cream or not, it’s a chocolate lovers dream dessert.
There are certain occasions that are suited for a loaf pound cake. They’re particularly convenient for smaller gatherings when you don’t want mounds of leftovers. Trust me, that will never be a concern when serving this cake there’s never a crumb left behind. This chocolate sour cream pound cake is perfect for those types of events. It’s dense, moist and flavorful. I recommend you make this cake one day in advance, cool completely and wrap tightly with plastic wrap. Drizzle the decadent warm chocolate ganache glaze over the top just before serving. Giving the cake time to “proof” intensifies the chocolate flavor and moisture of the cake. The top forms a crust reminiscent of the chewy edges of a brownie which happens to be, my most favorite part. When slicing, use a serrated knife to carefully cut through to the fudgy moist cake inside.
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Helpful Kitchen Items:
Chocolate Sour Cream Pound Cake
- 2 cup all-purpose flour
- 1 [3.4] oz chocolate fudge instant pudding mix
- 3/4 cup dutch process cocoa [i.e. Hershey's Special Dark]
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 cup butter softened
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 4 large eggs
- 8 oz sour cream
- 1 cup milk chocolate chips
- 1/3 cup heavy cream
- 2 Tbsp dark corn syrup
- 1/4 tsp pure almond extract
- Preheat the oven to 325°F. Spritz a 9 x 5 x 4 inch loaf pan with baking spray or butter and flour. Sift together the flour, pudding mix, cocoa, salt, baking powder and baking soda. Set aside.
- In the bowl of a stand mixer, cream the butter, granulated sugar and brown sugar with the vanilla and almond extracts.
- Beat for 3 minutes until creamy and light beige in color. Add the eggs one at a time beating well after each addition.
- Add the sifted dry ingredients alternately with the sour cream. Beat on medium speed until combined.
- After all of the ingredients are added, increase the mixer speed and beat just until fully combined. The batter will be stiff.
- Spread evenly into the loaf pan. Bounce on the counter a couple of times to settle the batter in the pan.
- Move the oven rack to the bottom 1/3 of the oven. Bake for 1 hour 20-25 minutes or until a cake tester inserted into the center comes back with moist crumbs.
- Cool completely. Wrap tightly and store overnight. [The flavor of the cake intensifies after resting]
- To make the glaze, melt the milk chocolate chips and heavy cream in the microwave on 50% power stopping to stir every 20 seconds. Repeat until smooth, then mix in the corn syrup and almond extract. Drizzle over the cooled cake.