Chocolate Pound Cake with Sour Cream
This Chocolate Pound Cake Recipe with Sour Cream is an elevated version of the classic dessert with a moist, tender texture and delicious chocolate ganache glaze. Indulge in this chocolatey treat that will have everyone clamoring for another slice!
Servings: 10 slices
Calories: 918kcal
Equipment
- 1 12 cup bundt pan
Ingredients
- 1 cup Whole Milk (hot)
- 1 ¼ cup Cocoa powder
- 2 tsp Espresso powder
- 1 cup Sour cream (room temperature)
- 2 ¾ cups All Purpose Flour
- 1 box Instant Chocolate Pudding Mix
- 1 ¼ tsp Baking Soda
- 1 tsp Kosher Salt
- 1½ cups Unsalted Butter (room temperature)
- 3 cups Sugar
- 5 eggs
- 1 tbsp Vanilla extract
Chocolate Ganache
- ⅔ cup Heavy Cream
- 6 oz Bittersweet Chocolate or 1 cup of peanut butter
- 2 tbso Corn Syrup
- Strawberries (for garnish - optional)
Instructions
- Preheat the oven to 325 degrees F. Spray generously a 12-cup bundt pan with nonstick baking spray.
- Pour milk into a medium sized mixing bowl. Heat in the microwave for 1-2 minutes, until hot. Add the cocoa powder and espresso and whisk to combine. Set aside to cool for 15 minutes, then add in the sour cream and mix until smooth.
- In a separate mixing bowl, whisk together flour, instant chocolate pudding mix, baking soda, and kosher salt.
- Add unsalted butter to the bowl of a stand mixer fitted with the paddle attachment. Beat butter for 2 minutes, then add sugar and continue to cream together for 3 minutes.
- Begin adding eggs, one at a time, ensuring that each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl and continue to mix for another 30 seconds, then add vanilla extract and mix to combine.
- Add ⅓ of the flour mixture and mix together. Then add half of the chocolate/sour cream mixture and mix until combined. Repeat, adding another third of the flour mixture and then the remaining chocolate mixture. Finally, add the last third of the dry ingredients and continue to mix until fully combined, about 30 seconds.
- Scrape down the sides of the bowl and continue to mix for 15 seconds.
- Pour batter into the prepared baking pan and bake for 1 hour and 15-25 minutes, until a toothpick comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.
How to make Chocolate Ganache (Glaze)
- Add heavy cream to a microwave safe bowl and microwave for 1 minute.
- Roughly chop up chocolate and place into the warmed cream. Whisk together until melted. If the chocolate doesn't fully melt into the cream, microwave again for 10 seconds until fully melted (be careful not to burn the chocolate)
- Add the corn syrup and whisk until combined. Pour on top of the cooled cake. Garnish with strawberries.
Notes
Pro Tips
- The best way to measure your ingredients is to use a kitchen scale (in grams). It's far more accurate then using a measuring cup! Metric measurements are provided in the recipe card.
- Use room temperature ingredients (unless otherwise stated)! Across the board, from the butter to the sour cream - this is imperative! Using room temp ingredients ensures that the batter comes together smoothly without becoming a lumpy mess. This also ensures a better textured cake
- I know it is tempting but do not slice the pound cake too soon! A warm cake will dry out and crumble if cut too soon. So, let it cool completely before slicing it.
- Wrap leftovers with plastic wrap or in an airtight container. Store it at room temperature for up to 5 days.
- If you are a true chocolate lover, add some chocolate chips on top of the cake for a triple chocolate cake!
Nutrition
Calories: 918kcal | Carbohydrates: 115g | Protein: 12g | Fat: 49g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 785mg | Potassium: 449mg | Fiber: 7g | Sugar: 78g | Vitamin A: 1394IU | Vitamin C: 0.3mg | Calcium: 116mg | Iron: 5mg