Chocolate Sour Cream Pound Cake
This easy chocolate sour cream pound cake is incredibly moist, deeply chocolaty, and finished with a silky smooth chocolate ganache.
Ingredients
- 1 cup Butter room temp, unsalted
- 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
- 3.5 oz Dark chocolate or semisweet
- 3.5 oz Heavy cream
Instructions
- Prep and Cream: Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper.
- In a large mixing bowl, beat the softened butter, granulated sugar, salt, and vanilla extract with an electric hand mixer for 2 to 3 minutes, until light and fluffy.
- Add Wet Ingredients & Cocoa: Add the buttermilk, sour cream, and eggs, mixing until well combined. Sift in the cocoa powder and mix until fully incorporated.
- Add Dry Ingredients: Add the flour, baking powder, and baking soda, mixing on low speed just until combined and no flour pockets remain.
- Bake: Pour the batter into your prepared loaf pan and smooth the top with an offset spatula. Bake at 180°C (320°F) for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely on a wire rack.
- Make the Ganache: Heat the heavy cream in a saucepan over medium heat until it begins to gently simmer. Pour the hot cream over finely chopped chocolate in a heatproof bowl.
- Let it sit undisturbed for 5 minutes, then whisk gently from the center outward until glossy and smooth.
- Glaze and Serve: Pour the chocolate ganache over the cooled cake, spread evenly with an offset spatula, slice, and enjoy!
Notes
- Room-Temperature Ingredients: Ensure your butter, eggs, sour cream, and buttermilk are fully at room temperature so the batter emulsifies properly into a smooth, homogeneous mixture.
- Measure Flour Correctly: Fluff your flour with a spoon, scoop it into your measuring cup, and level it off with a knife to avoid packing too much flour and drying out the cake.
- Cream Thoroughly: Beating the butter, sugar, salt, and vanilla together until light and fluffy (2 to 3 minutes) is crucial for building a tender, velvety crumb.
- Do Not Overmix: Once you add the dry ingredients, mix just on low speed until combined to prevent developing excess gluten, which can make the cake dense.
- Cool Completely Before Glazing: Ensure the pound cake is completely cool on a wire rack before pouring the warm chocolate ganache over it to prevent the topping from melting or sliding off.
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
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