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Chocolate Sour Cream Pound Cake

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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.

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.

Chocolate Sour Cream Pound Cake Ingredients:

  • 1 1/2 cup butter, softened
  • 3 cups sugar
  • 3 cups all-purpose flour
  • 5 large eggs
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 8 oz. sour cream
  • 1 cup boiling hot water

overhead view of Chocolate Sour Cream Pound Cake ingredients

Directions:

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.

Close-up view of dry ingredients in a bowl for Chocolate Sour Cream Pound Cake

With an electric mixer cream together butter and sugar until light and fluffy.

close-up of butter and sugar being mixed for Chocolate Sour Cream Pound Cake

Add in sour cream.

Close-up view of mixture for Chocolate Sour Cream Pound Cake

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.

view of cocoa being added to Chocolate Sour Cream Pound Cake mixture Close-up of Chocolate Sour Cream Pound Cake mixture in bowl with mixer

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 mixture until smooth.

overhead view of Chocolate Sour Cream Pound Cake in bowl

Stir in vanilla.

Close-up of vanilla extreact being added to Chocolate Sour Cream Pound Cake mixture in bowl with whisk

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.

Chocolate Sour Cream Pound Cake mixture in bundt pan before baking Baked Chocolate Sour Cream Pound Cake in bundt pan

At this point, you can enjoy as is, add the frosting of your choice, or chocolate ganache. For a quick and easy chocolate ganache. Bring 1/2 cup of heavy cream to a boil and pour over 4 ounces of good quality dark chocolate, chopped or broken into 1/2-inch pieces. Wait 1 minute and stir until smooth and glossy.

Dark chocolate and heavy cream for Chocolate Sour Cream Pound Cake ganache

Drizzle chocolate ganache onto cool cake while it is still warm.

Close-up view of finished Chocolate Sour Cream Pound Cake topped with ganache

close up view of finished Chocolate Sour Cream Pound Cake

Chocolate Sour Cream Pound Cake

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.
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Keyword: chocolate sour cream pound cake
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 16
Calories: 511kcal

Ingredients

  • 1 1/2 cups butter, softened
  • 3 cups granulated sugar
  • 3 cups all-purpose flour
  • 5 large eggs
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 8 oz. sour cream
  • 1 cup hot water
  • 1/2 cup heavy cream
  • 4 oz. dark chocolate, chopped

Instructions

  • 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 1/2 cup of heavy cream to a boil and pour over 4 ounces of good quality dark chocolate, chopped or broken into 1/2-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

Nutrition

Calories: 511kcal | Carbohydrates: 61g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 129mg | Sodium: 299mg | Potassium: 171mg | Fiber: 2g | Sugar: 39g | Vitamin A: 825IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 2.7mg
DID YOU MAKE THIS RECIPE?Tag @simplylakita on Instagram and hashtag it #simplylakita!

Enjoy!

Got any comments, questions, or other ideas for this Chocolate Sour Cream Pound Cake? Share them in the comments below!


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8 Comments

  • Reply
    Latisa C.
    October 23, 2015 at 5:11 PM

    I made this cake and it came out wonderfully. My question is…if I made a strawberry bundt cake using the exact same instructions in this recipe, would I have the same great results??

    • Reply
      admin
      October 23, 2015 at 6:34 PM

      I’m glad the cake turned out well for you! I would say Yes (and that sounds delicious by the way)! If you are making a chocolate strawberry cake you can use this recipe as is and add fresh chopped strawberries (if using frozen lessen your sour cream by half) and, if you can find it, use strawberry extract instead of vanilla. If you want to make a strawberry pound cake use this recipe and substitute the strawberries and strawberry extract as well. Please let me know how it turns out!

  • Reply
    Latisa C.
    November 3, 2015 at 11:14 PM

    Thanks so much for your response! I still haven’t gotten around to making it yet, but the chocolate strawberry pound cake sounds like a great idea. I’m going to just make the all strawberry one first though. I usually use cake flour, but I was wondering how it would turn out if I just used all-purpose like you do in your recipes. Is there a reason you use AP instead of cake flour?? Just asking to see if I can probably improve my skills and knowledge. Thank so much 🙂

    • Reply
      admin
      November 4, 2015 at 1:37 PM

      You can substitute cake flour for the AP flour and it should work out just fine. I always use AP because I like to keep it simple and buy one flour and if I need cake flour (+ corn starch) or self-rising (+ baking powder and salt) then I just make it from AP flour. Also AP flour has a longer shelf life than cake flour so I can buy it in bulk and have it for awhile.

  • Reply
    Latisa C.
    November 7, 2015 at 3:15 PM

    Thank so much. That makes perfect sense. I’ve had to waste money by throwing the cake flour away because it either got too hot due to temperature and my cake wouldn’t rise, or some other issue. So, from now on I’ll be using only AP flour 🙂

    • Reply
      admin
      November 8, 2015 at 8:34 PM

      Exactly!! I think that you will find it to be much easier 🙂

  • Reply
    Becky Pepper
    July 12, 2019 at 9:52 PM

    I made this tonightJune 12,2019. It smells Divine! It came out of the tube pan perfectly. Can’t wait to taste it for my son’s birthday tomorrow. Yum!

    • Reply
      LaKita
      July 18, 2019 at 2:02 PM

      Thank you! Glad to hear it turned out well for you. I’m sure your son will love it!

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