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Chocolate Sour Cream Pound Cake

Course Cake, Dessert
Cuisine American, Southern
Keyword chocolate-pound-cake, chocolate-sour-cream-pound-cake
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Cooling time 12 hours
Total Time 13 hours 45 minutes
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

Instructions

  • Preheat the oven to 325°F. Move the rack to the bottom third of the oven. Spritz a 10x5 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 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]
  • 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