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–+ servings
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 44 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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
  • ⅔ 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
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