Chocolate fans will flip for this rich and fudgy Chocolate Sour Cream Pound Cake. It features a dense pound cake texture with a deep dark brownie-like texture. To gild the lily, it’s drizzled with a waterfall of warm chocolate glaze.
Chocolate Sour Cream Pound Cake
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. Made in a loaf pan, it’s a fun way to change-up dessert and could even be served a la mode if desired. In that instance, drizzle with the warm ganache just before serving with a scoop, or two, of Ice cream on top.
Make the Cake in Advance for the Best Flavor
- I recommend that you make this cake one day in advance, cool completely and wrap tightly with plastic wrap to give it time to proof.
- 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 of this decadent cake forms a crust reminiscent of the chewy edges of a brownie. Which just happens to be, my most favorite part.
- When slicing, use a serrated knife to carefully cut through to the fudgy moist cake inside.
Baked in a Larger Loaf Pan
Other Pound Cake Recipes to Try
- Million Dollar Pound Cake
- White Chocolate Blueberry Pound Cake
- Lemon Sour Cream Pound Cake
- Lime Pound Cake from Call Me PMc
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Helpful Kitchen Items:
Chocolate Sour Cream Pound Cake
- 2 cup all-purpose flour
- 1 3.4 oz chocolate fudge or chocolate 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 light brown sugar
- 3/4 cup granulated sugar
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 4 large eggs
- 1 8 oz container sour cream
- Chocolate glaze:
- 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. Move the rack to the bottom third of the oven. Spritz a 10 x 5 inch loaf pan with baking spray or butter and flour. Set aside.
- Using a whisk, sift together the flour, pudding mix, cocoa, salt, baking powder and baking soda in a medium-size mixing bowl.
- In a separate bowl, use an electric mixer to cream together butter, granulated sugar, brown sugar, 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. Stop and scrape the sides of the bowl periodically.
- After all ingredients are added, increase the mixer speed and beat just until fully combined. The batter will be stiff.
- Spread evenly into loaf pan. Bounce on the counter a couple of times to settle the batter in the pan.
- Bake for 1 hour 20-25 minutes or until a cake tester inserted into the center shows moist crumbs.
- Cool in pan for 20 minutes, then remove to a cooling rack to 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 corn syrup and almond extract. Stir until combined. Drizzle over cooled cake.
- Store leftovers in an airtight container at room temperature.
- The loaf pan used for this cake is a 10 x 5 inch loaf pan.
- You can bake this cake in a standard bundt pan. (Check for doneness at 1 hour and add time from that point)
- You can also bake two 8 x 4 inch pans, if desired. (Check for doneness at 1 hour and add time from that point)