Chocolate Sour Cream Pound Cake
Print

Chocolate Sour Cream Pound Cake

Servings 12 slices
Author Melissa Sperka

Ingredients

  • 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
  • Glaze:
  • 1 cup milk chocolate chips
  • 1/3 cup heavy cream
  • 2 Tbsp dark corn syrup
  • 1/4 tsp pure almond extract

Instructions

  • 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.