Chocolate Sour Cream Pound Cake is a rich, sweet, and decadent bundt cake that is topped with a silky chocolate ganache that everyone is sure to love.
If you cannot get enough of this sweet and delicious sour cream pound cake, then be sure that you also try making my Homemade Sour Cream Pound Cake as well.
Not sure if you remember me sharing with you that a pound cake can be made in many different variations...just in case you missed that post I will insert the link to where I shared with you my grandmother's recipe for a Homemade Sour Cream Pound Cake.
So today I will take a little time to show you another way to make a good ole pound cake. This time I will share with you my mother's recipe for a Chocolate Sour Cream Pound Cake. Between the two recipes, you will use very similar ingredients, but of course, the chocolate pound cake recipe will have more of the ingredients as well as a few additions.
The chocolate pound is much richer in flavor and if you decide to give this recipe a try, then you will notice that it makes a lot of cake batter so you will want to combine all of the ingredients into a large bowl.
Ingredients You'll Need
- Butter - Try to grab the best butter that you can and allow it to sit at room temperature a bit for easier mixing.
- Sugar - Use granulated or cane sugar to add sweetness to the cake.
- All-Purpose Flour - Use plain all-purpose flour with nothing added to it. You may whisk or shift before using.
- Eggs - This cake requires five large eggs to make. Try to remove the eggs before using them and allow them to come to room temperature.
- Cocoa Powder - Helps to make the pound cake light, fluffy, and loaded with chocolate flavor. Use high-quality unsweetened cocoa powder for this recipe.
- Baking Soda - Be sure to check the date of the package before adding it to the chocolate pound cake to make sure that it has not expired. Expired baking soda will prevent the cake from rising properly. No one wants their cake to fall.
- Salt - Helps to balance the sweet flavor and prevents the brownies from tasting flat. Use any that you prefer, I like to use kosher salt for baking.
- Vanilla Extract - Use pure vanilla extract and not imitation for best results.
- Sour Cream - One eight-ounce container of sour cream is all that is needed for the recipe. Adding sour cream to the cake will help to keep the cake moist and balance well with the sweetness of the cake. Use full-fat regular sour cream for this pound cake recipe with sour cream. I would not recommend substituting milk for this ingredient or using a dairy-free option for this particular recipe.
- Hot Water - Thins out the cake mixture making it easier to add to the cake pan.
See the recipe card below for exact ingredient quantities and instructions.
Step By Step Instructions
Preheat oven to 325 degrees F. Grease and lightly flour a bundt pan. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
With an electric mixer cream together butter and sugar until light and fluffy.
Add in sour cream.
Alternate adding the flour mixture and the eggs. Add a little flour mixture...mix...then add in an egg...mix...do this until all is combined. At this point, the batter will be very thick.
Add in a cup of boiling water and be careful not to burn yourself...the mixture may splash out so at this point I use a whisk. Whisk the mixture until smooth.
Stir in vanilla.
Pour into prepared bundt pan and bake at 325 degrees F. for 1 hour to 1 hour and 20 minutes, or until done and a cake tester comes out clean.
At this point, you can enjoy it as is, add the frosting of your choice, or chocolate ganache. For a quick and easy chocolate ganache. Bring ½ cup of heavy cream to a boil and pour over 4 ounces of good quality dark chocolate, chopped or broken into ½-inch pieces. Wait 1 minute and stir until smooth and glossy.
Drizzle chocolate ganache onto the cool cake while it is still warm.
Store any leftover chocolate cake at room temperature in an airtight container or cake storage for 4 to 5 days. Slice a serve as normal. If you prefer to store it in the refrigerator, then you may do that as well and allow it to come to room temperature or slightly reheat before serving.
Chocolate Sour Cream Pound Cake
- 1 ½ cups butter, softened
- 3 cups granulated sugar
- 3 cups all-purpose flour
- 5 large eggs
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 8 oz. sour cream
- 1 cup hot water
- ½ cup heavy cream
- 4 oz. dark chocolate, chopped
- Preheat oven 325 degrees F. Grease and lightly flour a bundt pan.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- Using an electric mixer, cream together the butter and sugar until light and fluffy.
- Add in sour cream.
- Alternate adding the flour mixture and the eggs. Add a little flour mixture, mix, then add in an egg, mix, do this until all is combined. At this point, the batter will be very thick.
- Add in a cup of hot water and be careful not to burn yourself The mixture may splash out, so at this point, I use a whisk. The cake batter will be thin, this is normal. Whisk the mixture until smooth.
- Stir in the extract vanilla.
- Pour into prepared bundt pan and bake at 325 degrees F. for 1 hour to 1 hour and 20 minutes, or until done and a cake tester comes out clean.
- Carefully remove the cake from the oven and allow to cool in the pan on a rack for 20 minutes before removing. At this point, you can slice and enjoy as is, add the frosting of your choice, or chocolate ganache.
- For a quick and easy chocolate ganache. Bring ½ cup of heavy cream to a boil and pour over 4 ounces of good quality dark chocolate, chopped or broken into ½-inch pieces. Wait 1 minute and stir until smooth and glossy.
- Drizzle chocolate ganache onto the cake while it is still warm. Slice and serve. Store at room temperature in an airtight container up to for 5 days
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.
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