Chocolate Sour Cream Pound Cake with Chocolate Glaze Recipe
This luscious Chocolate Sour Cream Pound Cake is a moist and rich dessert perfect for chocolate lovers. Featuring a deep chocolate flavor enhanced with cocoa powders and espresso powder, it is tenderized by the addition of sour cream. Finished with a decadent chocolate glaze made from semi-sweet chocolate and heavy cream, this pound cake is ideal for special occasions or an indulgent treat anytime.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10-12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Chocolate Sour Cream Pound Cake:
- 120 g (1 cup) all-purpose flour
- 42 g (½ cup) Dutch process cocoa powder
- 21 g (¼ cup) black cocoa powder
- 1 ½ teaspoon espresso powder, optional
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- 198 g (14 tablespoon) unsalted butter, room temperature
- 250 g (1 ¼ cup) granulated sugar
- 4 eggs, room temperature
- 1 teaspoon vanilla paste or extract
- 227 g (1 cup) sour cream, room temperature
For the Chocolate Glaze:
- 113 g (½ cup) heavy cream
- 85 g (3 oz) semi-sweet chocolate
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper to prevent sticking.
- Combine dry ingredients: In a medium bowl, sift together the all-purpose flour, Dutch process cocoa powder, black cocoa powder, espresso powder (if using), baking powder, and kosher salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the room temperature unsalted butter and granulated sugar together using a stand or hand mixer until the mixture is light and fluffy, about 3-4 minutes.
- Add eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and achieve a smooth batter.
- Add vanilla and sour cream: Mix in the vanilla extract or paste followed by the sour cream until well combined and the batter is smooth.
- Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula or mixing on low speed. Mix until just combined to avoid overmixing which can lead to a dense cake.
- Bake the cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes before transferring it onto a wire rack to cool completely.
- Prepare the chocolate glaze: In a small saucepan, heat the heavy cream over medium heat just until it starts to simmer. Remove from heat and pour over chopped semi-sweet chocolate placed in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
- Glaze the cake: Once the cake is completely cooled, drizzle the chocolate glaze evenly over the top. Allow the glaze to set before slicing and serving.
Notes
- Using room temperature ingredients ensures better mixing and a smoother batter.
- Espresso powder is optional but enhances the chocolate flavor without adding a coffee taste.
- You can substitute black cocoa powder with additional Dutch process cocoa if unavailable.
- If you want a more intense chocolate flavor, consider adding a tablespoon of brewed coffee or espresso to the batter.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- For a richer glaze, you can add a tablespoon of butter or a splash of vanilla extract while melting the chocolate.
