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–+ servings

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
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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
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
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