• Skip to main content
  • Skip to primary sidebar
Julie Marie Eats
menu icon
go to homepage
  • HOME
  • RECIPES
  • ABOUT
  • CONTACT
    • Dansk
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • HOME
    • RECIPES
    • ABOUT
    • CONTACT
    • Instagram
    • Pinterest
  • ×

    Chocolate Sour Cream Pound Cake

    January 5, 2023 by Julie Marie 12 Comments

    883 shares
    Jump to Recipe

    This Chocolate Sour Cream Pound Cake is so delicious and full of rich chocolate flavor. It is super soft and moist and topped with a luscious chocolate ganache. This pound cake has the most amazing texture and a family favorite.

    This chocolate sour cream pound cake is incredibly delicious. It has a rich chocolate flavor and is topped with a delicious chocolate ganache. Is soft and so moist and has the most amazing texture.

    For more chocolate cake recipes, try Chocolate Mascarpone Cake, Banana Sponge Cake and Nutella Loaf Cake.

    Jump to:
    • WHY THIS RECIPE WORKS
    • INGREDIENT NOTES
    • STEP BY STEP INSTRUCTIONS
    • EXPERT BAKING TIPS
    • FAQ
    • STORAGE
    • Chocolate Sour Cream Pound Cake

    WHY THIS RECIPE WORKS

    • Chocolate Sour Crean Pound Cake: This pound cake is super soft and delicious, with a rich chocolate flavor.
    • Chocolate Ganache: The pound cake is topped with a chocolate ganache.
    • Simple decoration: This cake is simply decorated with the ganache, making for a no-fuss kinda of cake.

    INGREDIENT NOTES

    These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

    • Butter: Let the butter come to room temperature before using it. 
    • Eggs: Let the eggs come to room temperature before baking.
    • Sour cream: Sour cream makes for a a super soft and tender cake. Measure out the sour cream and let it come to room temperature.
    • Semi-sweet chocolate: I recommend using semi-sweet chocolate for the ganache.

    STEP BY STEP INSTRUCTIONS

    Here is how to make and bake these Chocolate Sour Cream Pound Cake. This recipe needs a stand mixer with a paddle attachment, or a hand mixer. You will need 23 x 13 cm (9x5 in) loaf pan lined with baking paper.

    The full recipe is down below in the recipe card.

    Before starting preheat the oven to 160ºC/ 320ºF conventional oven. Prepare a 23 x 13 cm (9x5 in) loaf pan lined with baking paper.

    STEP 1: Sift together the all-purpose flour, cocoa powder, espresso powder, baking powder and salt and set it aside. 

    STEP 2. In a mixing bowl, use the paddle attachment, add the butter and granulated sugar and mix it on high speed for 3 minutes.

    STEP 3. Scape down the sides of the bowl and add the eggs one at a time and mix them in until combined. Add the vanilla extract and mix it in.

    STEP 4: Continue by adding ½ of the flour mixture and mix it in. Then add the sour cream and mix it in. Then add the other ½ of the flour mixture and give it a final mix until just combined.

    STEP 5: Pour the cake batter into the prepared loaf pan and bake it for 1 hour and 25-30 minutes.

    STEP 6: Let the cake cool on a cooling rack. After 10 min, gently remove the cake from the cake tin and let it cool down completely.

    STEP 7: For the ganache, add the chocolate and heavy cream to a bowl and melt it together in the microwave or over a bain-marie. Stir until combined. Pour the ganache over the pound cake. 

    EXPERT BAKING TIPS

    • Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
    • Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
    • Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

    FAQ

    How do I know when it's done?

    I recommend using a cake tester. Once the time has passed, per the recipe, insert the cake tester in the middle of the cake and once it comes out clean, with no cake batter on it, then it's done.

    Can it be made a day ahead?

    Yes, make the cake as instructed. Once cooled down store it in an airtight container. Make the ganache when you're ready to serve.

    STORAGE

    Store the Chocolate Sour Cream Pound Cake on the kitchen counter in an airtight container. Enjoy the cake within a 2-3 days for the best result.

    Other Sheet and Loaf Cake Recipes To Try

    • Banoffee Cake
    • 25 Best Summer Dessert Ideas
    • Lemon Raspberry Cake
    • Carrot Cake Cookies

    Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.

    Chocolate Sour Cream Pound Cake

    This chocolate sour cream pound cake is full of rich chocolate flavor. It is soft and moist and topped with a chocolate ganache.
    5 fra 9 stemmer
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr 25 minutes mins
    Total Time 1 hour hr 40 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 slices
    Calories 461 kcal

    Equipment

    • 23 x 13 cm (9x5 in) loaf pan

    Ingredients
     
     

    CHOCOLATE SOUR CREAM POUND CAKE

    • 170 g all-purpose flour
    • 70 g dutch process cocoa powder
    • 1 ½ teaspoon espresso powder optional
    • ½ + ¼ teaspoon baking powder
    • 1 teaspoon salt
    • 200 g butter room temperature
    • 350 g granulated sugar
    • 4 eggs room temperature
    • 1 ½ teaspoon vanilla extract
    • 200 g sour cream room temperature

    CHOCOLATE GANACHE (OPTIONAL)

    • 150 g dark chocolate
    • 130 g heavy cream

    Instructions
     

    CHOCOLATE SOUR CREAM POUND CAKE

    • Preheat the oven at 160ºC/320ºF conventional oven and prepare a loaf pan with parchment paper.
    • Sift together the all-purpose flour, cocoa powder, espresso powder, baking powder and salt and set it aside.
      170 g all-purpose flour, 70 g dutch process cocoa powder, 1 ½ teaspoon espresso powder, ½ + ¼ teaspoon baking powder, 1 teaspoon salt
    • In a mixing bowl, use the paddle attachment, add the butter and granulated sugar and mix it on high speed for 3 minutes.
      200 g butter, 350 g granulated sugar
    • Scape down the sides of the bowl and add the eggs one at a time and mix them in until combined. Add the vanilla extract and mix it in.
      4 eggs, 1 ½ teaspoon vanilla extract
    • Continue by adding ½ of the flour mixture and mix it in. Then add the sour cream and mix it in. Then add the other ½ of the flour mixture and give it a final mix until just combined. Scape down the sides of the bowl with a spatula to make sure all the ingredients have been incorporated.
      200 g sour cream
    • Pour the cake batter into the prepared loaf pan. Take a butter knife and insert it into the top of the batter in the loaf pan and run it a straight line down the middle of the batter. This way the pound cake gets a perfect crack in the middle. Bake it for 1 hour and 25-30 minutes.
    • Let the cake cool on a cooling rack. After 10 min, gently remove the cake from the cake tin and let it cool down completely.

    CHOCOLATE GANACHE

    • Add the chocolate and heavy cream to a bowl and melt it together in the microwave or over a bain-marie. Stir until combined. Pour the ganache over the pound cake and it’s ready to be enjoyed.
      150 g dark chocolate, 130 g heavy cream

    Nutrition

    Calories: 461kcalCarbohydrates: 50gProtein: 6gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 112mgSodium: 361mgPotassium: 254mgFiber: 4gSugar: 33gVitamin A: 751IUVitamin C: 0.2mgCalcium: 70mgIron: 3mg
    Keyword chocolate cake, chocolate ganache, pound cake, sour cream cake
    Tried this recipe?Let us know how it was!

    More All Recipes

    • Classic Carrot Cake
    • Biscoff Cupcakes
    • 20 Best Easter Dessert Ideas
    • Lemon Poppy Seed Cake

    Filed Under: All Recipes, Easy to Make Recipes, Fall Recipes, Sheet Cakes and Loaf Cake Recipes Tagged With: chocolate, chocolate cake, loaf cake, pound cake, sour cream cake

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Comments

      5 from 9 votes (1 rating without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Opskrift Vurdering




    1. Evelyn Heimlich

      October 01, 2023 at 11:44 pm

      5 stars
      The cake was everything I want in a chocolate cake. It was moist, light for a poundcake, and a chocolate flavour was perfect. I enjoyed the ganache icing, but the cake would’ve been lovely without it. I know this will become a go to recipe when I’m looking for some thing easy fast and delicious.

      Reply
    2. Ana M

      September 24, 2023 at 5:31 pm

      5 stars
      Can I make this as a bundt cake? Made a couple of times as a loaf cake and it’s really really good!!

      Reply
    3. Fiona

      January 31, 2023 at 2:06 am

      If I wanted to make this as a sheet cake what should I change for the cooking temp and time?

      Reply
      • Julie Marie

        January 31, 2023 at 11:17 am

        Keep the cooking temperature the same but reduce the cooking time to between 35-40 minutes or until a cake tester comes out clean 🙂

        Reply
    4. Elizabeth Eisenhauer

      January 30, 2023 at 11:27 pm

      5 stars
      Amazing, rich, chocolate flavour!

      Reply
    5. Cindy

      January 29, 2023 at 1:28 pm

      5 stars
      Easy to make and it’s delicious! The family loved it. Will definitely make it again!

      Reply
    6. Sian

      January 28, 2023 at 10:29 am

      Hello. What size loaf tin do you need, a 1lb or a 2lb? I'm guessing from the amount of mixture it's s 2lb tin

      Reply
      • Julie Marie

        January 31, 2023 at 11:18 am

        Yes a 2 lb 🙂

        Reply
    7. Pernille Nielsen

      January 19, 2023 at 5:46 pm

      5 stars
      Wonderful chocolate cake. Will make it soon again.

      Reply
    8. Luciana

      January 11, 2023 at 8:51 pm

      5 stars
      sensacional

      Reply
    9. Irina

      January 11, 2023 at 7:55 pm

      5 stars
      Thank you for this recipe! The cake is very soft and delicious, my family loved it 🙂

      Reply
    10. Emilie Nielsen

      January 09, 2023 at 7:33 pm

      5 stars
      This recipe is so so good! Highly recommend it

      Reply

    Primary Sidebar

    Julie Marie Eats

    Hi and welcome to my kitchen!

    My name is Julie Marie and I’m a self-taught home baker, recipe developer and food photographer. I’m passionate about sharing all my recipes that are filled with tips and tricks and are easy to follow so you can enjoy an amazing cakes and treats in your home. Let’s get baking!

    xx Julie Marie

    More about me →

    NEWEST RECIPES

    • Blueberry Coffee Cake
    • Cheesecake Chocolate Brownie
    • Best Moist Matilda's Cake
    • Creamy Pistachio Cheesecake

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Copyright © 2025 Julie Marie Eats

    Disclaimer: Nutritional information is an estimate and may vary. Please check ingredient labels for allergens and make substitutions if needed. Use of all recipes is at your own discretion. View full disclaimer here.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.