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
Please note: This chocolate cake is baked in a large loaf pan. Specifically it measures 10 x 5 inches in size so it's larger loaf pan than a standard 8 x 4 inch pan that most people have on hand. If you prefer, this cake could be baked in two standard loaf pans or even in a bundt pan. When doing so, a different shape will also change the cake baking time. Always test the center with a toothpick checking for moist crumbs before removing it from the oven.
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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Helpful Kitchen Items:
Chocolate Sour Cream Pound Cake
Servings: 12 slices
Calories: 489kcal
Ingredients
- 2 cup all-purpose flour
- 1 3.9 oz chocolate fudge or chocolate instant pudding mix
- ¾ cup dutch process cocoa [i.e. Hershey's Special Dark]
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup butter softened
- 1 cup light brown sugar
- ¾ cup granulated sugar
- 1 ½ teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 4 large eggs
- 1 8 oz container sour cream
- Chocolate glaze:
- 1 cup milk chocolate chips
- ⅓ cup heavy cream
- 2 tablespoon dark corn syrup
- ¼ teaspoon pure almond extract
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
Tried this recipe?Mention @melissassk or tag #melissassk!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Tim Daugherty
God I get a headache with the whinning, the recipes are a suggestion. If one has a better idea make it happen.
Maryann
Can regular Hershey’s unsweetened cocoa powder work instead of the special dark chocolate?
Melissa
A different cocoa will work but, the dark chocolate is the best to use.
Barbara
MaryAnn I use the cocoa and it tasted great. Suggest if anyone doesn’t have the 10/5 loaf pan use the bunt or 2 8/4 it make a lot of batter
Barbara Karr
Hi Melissa, I don't know if you remember but I contacted you about using this wonderful cake in a fondue I was planning. I thought you'ld like to know it was the star of the party! I made the cake 2 days before the party. The morning of the party cut it into dipping sized chunks and let it sit on the counter, uncovered,until using that night to make sure it would be firm enough to dip in chocolate.. It was such a success that it outshined the crab dip. Before the night was over I was printing out copies of this recipe for guests to take home! Thanks for your advice and GREAT RECIPE! Thanks to both my first fondue party was a big hit!! Thanks a million.Barb
Melissa
Hi Barbara, I do remember. I'm delighted you and your guests enjoyed this cake. Thanks so much!
MelN
Easy but really rich! I made 2 smaller loaves to give away.
Melissa
Perfect, thank you!
carrie
This was a great chocolate pound cake 😀
Melissa
Thanks Carrie!
Jackie
It’s taken me about an hour and I had to increase the temperature. But it’s really expanded over the edges. Not sure it’s the oven or what
VP
really good, but i had to bake it about 20 mins longer. and it's still incredibly moist.
Sherry Edwards
I would like to make these into cupcakes for CHRISTMASS EVE. Do you think it would work?
Melissa
You can make this into any shape you like, sure. Just decrease the baking time by about 1/3 and check them for doneness with a toothpick. Add in 5 minute increments from there.
Viv
Can you use sugar free pudding.?
Melissa
You could, but this recipe was developed taking the sugar in the pudding into consideration.
shirley
do I take it out of the pan be foe rapping it up
Melissa
Yes, you should cool it completely before wrapping for freezing or storage.
Lorne
I used a 9X5X4 pan as directed in the recipe but it was a disaster, it was too small. A good chunk of the batter over spilled. What possibly did I do wrong?
Melissa
This cake should easily fit in a full size loaf pan and I'm not certain I have an answer as to why it would overflow for you. Perhaps make it in a bundt pan next time.
Gloria
Mine overflowed too, alot. Next time I will use a bunt/tube pan, because I will be for sure making this again - it tasted awesome. I only gave a 4 because of the pan issue.
Shirlann
Can I add Kailua or a Coffee Liqueur to this cake and how much can I add ?
Melissa
You could add it to the glaze but, I wouldn't recommend adding more liquid to the cake.
Lisa
I can't find the Special Dark Hershey
Melissa
Can subsumed light corn syrup instead of dark syrup?
Melissa
Sorry.."can I substitute "
Melissa
You can as far as amount but, it will have a different taste. Use the dark if at all possible.
Suzie
If you make it in a binder pan do you need to double the recipe?
Suzie
Bundt*
Melissa
You can make this as is in a bundt pan, it will just be a little on the smaller side. Doubling would be too much for a bundt pan but, would work in an angel food pan.
Carolyn
Thanks so much for linking to me. I saw your poundcake earlier and it looks utterly divine!
Melissa
It's my pleasure, Carolyn I love your goodies!
Ginny
Can you make this in a tube or bundt pan?
Melissa
Yes
Melissa
You can use any chocolate pudding mix available or leave it out if it's not an item you have access to. In that case, increase the granulated sugar to 1 cup.
Sri
Is there a substitute for chocolate fudge pudding mix?
Melissa
I am slightly obsessed with pound cake Melissa! ☺
Melissa @ My Recent Favorite Books
Love it!
You are making me hungry!!
Pinned.