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

Chocolate Sour Cream Pound Cake

This chocolate sour cream pound cake is moist, and chocolaty, and is topped with a silky smooth chocolate ganache.
5 from 46 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
 
 

  • 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
 

  • Preheat the oven to 180c (350f) and prepare a loaf pan with parchment paper.
  • Add the soft butter, sugar, salt, and vanilla extract, into a large mixing bowl, and cream it with an electric hand mixer for 2-3 minutes or until it's light in color.
  • Add the buttermilk, sour cream, and eggs, and mix until well combined. Sift the cocoa powder, and mix until well combined.
  • Add the flour, baking powder, and baking soda, and mix until the mixture is just combined and there are no lumps of flour visible.
  • Pour the batter into a parchment paper-lined loaf pan and smooth the batter with an offset spatula.
  • 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

  • Pour the cream into a saucepan and heat it over medium heat until it begins to simmer gently. Be careful not to let it boil over.
  • While the cream is heating, chop your chocolate into small pieces. This helps it melt evenly.
  • Once the cream is hot, pour it over the chopped chocolate in a heatproof bowl. Let it sit for about 5 minutes without stirring to allow the heat from the cream to melt the chocolate.
  • After letting it sit, gently stir with a whisk or spatula until you have a smooth, glossy mixture.
  • Pour the chocolate ganache over the cooled cake and spread it evenly with an offset spatula. 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.
  • 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.
  • Cream the butter and sugar well. Beat the butter and sugar together until light and fluffy. This step is crucial for a tender cake texture.
  • 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.
  • If refrigerated, serve at room temperature for optimal taste. Bring the chocolate cake to room temperature before serving to ensure that the frosting and the cake are creamy and not hard and will melt in your mouth.
  • Check doneness early. Start checking if your cake is done about 5 minutes before the recommended baking time by inserting a toothpick into the center; it should come out clean or with just a few crumbs attached.
  • 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 to let it reach room temperature. The butter should be soft to the touch. If it's too cold, it will be harder to mix, and lumps of butter will form in the cake batter.
  • Cool completely before ganache. Let your pound cake cool completely on a wire rack before pouring ganache over it to avoid melting or thinning out too much of it on contact with heat.

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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