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    Home » All Recipes » Desserts

    Chocolate Sour Cream Pound Cake

    Published: Apr 28, 2022 · Modified: Mar 16, 2023 by RichandDelish · This post may contain affiliate links ·

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    Jump to Recipe Print Recipe

    This chocolate sour cream pound cake is moist, chocolaty, and easy to make. It's topped with a silky smooth chocolate ganache that makes this cake irresistible.

    Sliced chocolate pound cake with sour cream on a parchment paper.

    This cake is dense, fudgy, chocolaty, and perfect for chocolate addicts like me! The sour cream in this cake makes it so moist and tender, you will absolutely love this!

    If you like chocolate recipes as we do, you should check out our double chocolate banana bread, chewy and fudgy brownies, best ever chocolate cake, chewy double chocolate cookies, and our easy chocolate cupcakes!

    Jump to:
    • Why this recipe works:
    • Ingredients
    • Instructions
    • Expert tips
    • Faq's
    • Freezing
    • Substitutions
    • 📖 Recipe
    • 💬 Comments

    Why this recipe works:

    • Extremely easy to make.
    • An extra moist pound cake that stays moist for 3 days!
    • Made with simple ingredients.
    • Perfect to make when you are craving chocolate!
    Chocolate cake slice on a plate with a fork inserted into the cake.

    Ingredients

    Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.

    Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.

    Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.

    Dutch cocoa powder– we like to use Dutch-process cocoa powder for our chocolate cake because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!

    Sour cream- use either sour cream or Greek yogurt. Both will work great.

    Buttermilk– gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.

    Baking powder and baking soda â€“ to allow the cake to rise.

    Espresso powder- to enhance the chocolate flavor and make it richer. You won't taste the coffee on the cake.

    Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.

    Eggs- To give the cake a good structure. Make sure you’re using room-temperature eggs.

    Vanilla extract- Vanilla extract Is an essential ingredient for chocolate cake.

    Salt- We used kosher salt for this recipe. Salt doesn’t give the cake a salty taste, it helps to enhance the chocolate flavor.

    For the chocolate ganache:

    Chocolate- use the best quality semisweet or dark chocolate bars for the best flavor. using the best quality dark chocolate is very important in this recipe.

    Heavy cream- use full-fat heavy cream for this recipe. the heavy cream makes this french hot chocolate extra creamy and silky.

    Two slices of cake on a white plate.

    Instructions

    Step 1: Preheat the oven to 180c (350f) and prepare a loaf pan with parchment paper.

    Step 2: Into a big mixing bowl, add the soft butter and cream it with an electric hand mixer for 2-3 minutes or until it's light in color.

    Step 3: Add the sugar, kosher salt, and vanilla extract, and mix for another minute or so.

    Recipe process shots.

    Step 4: Add the buttermilk, sour cream, and eggs, and mix until well combined.

    Step 5: Sift in the dry ingredients: flour, dutch cocoa powder, baking powder, baking soda, and espresso powder. Mix until the mixture is just combined.

    Recipe process shots.
    Recipe process shots.

    Step 6: Bake in a 180c (350f) preheated oven for 55-65 minutes or until a toothpick inserted into the cake comes out clean.

    Recipe process shots.

    Step 7: Remove the cake from the oven and let it cool to room temperature.

    Make the chocolate ganache:

    Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for about 50 seconds.

    Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.

    Top the cake with the warm chocolate ganache and using a spatula, spread an even layer of the ganache on top. Serve and enjoy!

    Expert tips

    • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
    • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
    • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
    • Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
    • Make sure that your butter is at room temperature. An hour or two before making this cake, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
    • Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be more firm and won’t crumble up, and prevent the ganache from melting.
    Slice of cake on a plate with a fork in the cake.

    Faq's

    How long will this cake last?

    This cake will last up to 5 days stored in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out. This cake tastes amazing the day after.

    Can I use natural cocoa powder instead of dutch cocoa powder?

    We like to use Dutch prosses cocoa powder, because it gives the cake a deeper rich chocolate taste, and natural cocoa powder will work! It’s just a personal preference.

    What flour do you use for this cake?

    We use all-purpose flour for this cake, cake flour will work great as well.

    Pound cake on a white parchment paper with two slices.

    Freezing

    Freeze this cake after it cooled completely in an airtight freezer-friendly container for up to 3 months, some people find the cake tastes better after freezing it.

    our tip is not to freeze it decorated or covered with frosting, because it can ruin the decorating on the cake, we suggest freezing the cake and decorating it when you defrost it.

    If you’re not looking to impress anyone with your decorating skills, it’s absolutely okay to freeze the cake with the frosting on.

    Substitutions

    There are a few substitutions that may be helpful for your diet:

    • Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
    • Dairy-free- you can make this cake dairy-free by replacing the butter with vegan butter or using your favorite dairy-free chocolate ganache.

    More chocolate recipes:

    Small chocolate cake- This small chocolate cake is perfect when you're craving a chocolate cake but don't want to make a big chocolate cake. We made this chocolate cake in an 8x8 inch baking pan.

    Triple chocolate brownie mousse cake- This triple chocolate brownie mousse cake is made with a brownie bottom, topped with a creamy eggless chocolate mousse, and topped with silky chocolate ganache.

    Double chocolate banana bread- This double chocolate banana bread is filled and topped with chocolate chips, extra moist, and melt in your mouth delicious.

    Best ever chocolate cake- This decadent chocolate cake is made by making two simple cake layers with the easiest and most chocolaty chocolate frosting. This chocolate cake is a moist, fluffy, and rich chocolate cake that is not too sweet.

    If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.

    If you liked this recipe:

    • Follow us on Facebook, Instagram, and Pinterest.
    • Share/pin this recipe to Pinterest.
    • Leave a comment down below!

    📖 Recipe

    Sliced chocolate pound cake with sour cream on a parchment paper.

    Chocolate Sour Cream Pound Cake

    Rich and delish
    This chocolate sour cream pound cake is moist, chocolaty, and easy to make. It's topped with a silky smooth chocolate ganache that makes this cake irresistible.
    5 from 31 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Dessert
    Cuisine American
    Servings 12 slices
    Calories 454 kcal

    Ingredients
     
     

    • 230 g Butter
    • 4 Eggs
    • 1 ½ cups Granulated sugar
    • 1 teaspoon Vanilla extract
    • â…” cup Sour cream or greek yogurt
    • 1 teaspoon Espresso powder
    • 1 teaspoon Baking powder
    • ¼ teaspoon Baking soda
    • ½ cup Dutch cocoa powder
    • 1 ½ cups Flour
    • ½ teaspoon Kosher salt
    • ½ cup Buttermilk

    Chocolate ganache

    • 130 g Dark chocolate or semisweet
    • 130 g Heavy cream

    Instructions
     

    • Preheat the oven to 180c (350f) and prepare a loaf pan with parchment paper.
    • Into a big mixing bowl, add the soft butter and cream it with an electric hand mixer for 2-3 minutes or until it's light in color.
    • Add the sugar, kosher salt, and vanilla extract, and mix for another minute or so.
    • Add the buttermilk, sour cream, and eggs, and mix until well combined.
    • Sift in the dry ingredients: flour, dutch cocoa powder, baking powder, baking soda, and espresso powder. Mix until the mixture is just combined.
    • Bake in a 180c (350f) preheated oven for 55-65 minutes or until a toothpick inserted into the cake comes out clean.
    • Remove the cake from the oven and let it cool to room temperature.

    Make the chocolate ganache:

    • Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for about 50 seconds.
    • Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
    • Top the cake with the warm chocolate ganache and using a spatula, spread an even layer of the ganache on top. Serve and enjoy!

    Notes

    • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
    • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
    • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
    • Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
    • Make sure that your butter is at room temperature. An hour or two before making this cake, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
    • Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be more firm and won’t crumble up, and prevent the ganache from melting.

    Nutrition

    Calories: 454kcalCarbohydrates: 46gProtein: 6gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 117mgSodium: 320mgPotassium: 217mgFiber: 3gSugar: 29gVitamin A: 818IUVitamin C: 0.2mgCalcium: 79mgIron: 3mg
    Keyword chocolate sour cream pound cake
    Tried this recipe?Let us know how it was!

    Looking for more chocolate recipes? You should check this chocolate zucchini cake recipe by my friends over at Chef Lindsey Farr. It's a rich, moist chocolate cake made with zucchini!

    « Honey Lemon Pepper Wings
    Almond Flour Peanut Butter Cookies »

    Reader Interactions

    Comments

    1. Roby

      June 19, 2022 at 1:05 pm

      Hi, what about giving th recipes as well in Grams. I leave in Europe thus have no notion of Cups

      Reply
      • RichandDelish

        June 28, 2022 at 10:09 am

        Hi! You have the option to convert the measurements into grams in the recipe card below! Click on 'metric'.

        Reply
        • ida

          July 11, 2022 at 3:03 am

          hello, what is the size of the loaf pan?

          Reply
      • Shamistha

        February 06, 2023 at 4:18 am

        Hi can I use vegetable oil instead of butter or half butter half oil? Will it affect the taste and texture ?

        Reply
    2. Diane Patnode

      May 11, 2022 at 3:17 am

      I don ‘t see how much kosher salt on the list of ingredients. Thank u

      Reply
      • RichandDelish

        June 06, 2022 at 8:45 am

        Hi! you will need 1/2 tsp of kosher salt for this recipe.

        Reply

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