Chocolate Sour Cream Pound Cake

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.

Southern Chocolate Sour Cream Pound Cake Recipe

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.

How to Make a Chocolate Sour Cream Pound Cake

• Can I make pound cake in advance? 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. Giving the cake time to “proof” intensifies the chocolate flavor and moisture of the cake.
• Can I bake this cake in a Bundt pan? Yes, it may not take as long to bake, test the center for doneness using a toothpick or a cake tester before removing it from the oven.
• Why is there instant pudding mix in the batter? It adds to the flavor and texture of the cake overall.
• When should I glaze the cake? I recommend waiting to drizzle the warm chocolate glaze over the top just before serving.
• What is the texture of chocolate sour cream pound cake? The top of this decadent cake forms a crust reminiscent of the chewy edges of a brownie while baking.  Which just happens to be, my most favorite part.
• When slicing, use a sharp knife or a bread knife to carefully cut through the top to the fudgy moist cake inside.
• Can I freeze chocolate pound cake? This cake freezes very well. Cool the cake then wrap in freezer safe wrap and store frozen for up to 2 months. Thaw in the refrigerator overnight then glaze just before serving.
• You can store this pound cake chilled in an airtight container for up to 1 week. Bring to room temperature for serving.

Chocolate Pound Cake Baked in a Loaf Pan

More Southern Pound Cake Recipes to Make

Pound cake recipes are iconic in the South and they come in a variety of flavor combinations from simple vanilla to chocolate and more. Other pound cake recipes you may like to try:

• Million Dollar Pound Cake is a classic made famous by Southern Living that never gets old.
• White Chocolate Blueberry Pound Cake is filled with sweet plump blueberries.
• Lemon Sour Cream Pound Cake is like a bite of sunshine.
• Coconut Cream Pound Cake is simply luscious.
• Banana Pudding Pound Cake is a fusion of two Southern favorites.
• Orange Pound Cake is equally delicious during warm weather celebrations as well as Thanksgiving and Christmas holidays.
• Spice Pound Cake from Imperial Sugar.

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4.72 from 7 votes

Chocolate Sour Cream Pound Cake

Prep Time20 minutes mins

Cook Time1 hour hr 25 minutes mins

Cooling time12 hours hrs

Course: Cake, Dessert

Cuisine: American

Keyword: chocolate-pound-cake, chocolate-sour-cream-pound-cake

Servings: 12 slices

Calories: 489kcal

Author: Melissa Sperka

Ingredients

• 2 cup all-purpose flour
• 1 3.9 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

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Instructions

• 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.

Notes

Please note:

• 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)

 

Nutrition

Serving: 1serving | Calories: 489kcal | Carbohydrates: 63g | Protein: 6g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 305mg | Potassium: 198mg | Fiber: 3g | Sugar: 43g | Vitamin A: 694IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg

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