Description
This Glazed Chocolate Sour Cream Pound Cake is a rich, moist, and decadent dessert featuring bittersweet chocolate and a velvety sour cream batter. Topped with an optional smooth chocolate ganache glaze, this cake combines classic pound cake texture with intense chocolate flavor, perfect for any special occasion or chocolate lover’s treat.
Ingredients
Scale
Cake Release
- 1 tablespoon unsalted butter melted (14 grams)
- 1 tablespoon natural cocoa
Chocolate Sour Cream Pound Cake
- 2 cups unbleached all-purpose flour sifted (250 grams)
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 6 ounces 60% bittersweet chocolate chopped into small pieces (169 grams)
- 3/4 cup natural cocoa (64 grams)
- 1 teaspoon instant espresso powder
- 3/4 cup boiling water (180 ml)
- 1 cup sour cream room temperature (242 grams)
- 12 tablespoons unsalted butter room temperature (169 grams)
- 2 cups packed dark brown sugar (400 grams)
- 1 tablespoon vanilla extract
- 5 large eggs room temperature (250 grams)
Chocolate Ganache (Optional)
- 4 ounces 60% bittersweet chocolate chopped fine
- 4 ounces heavy cream
Instructions
- Prepare the Pan: Stir together the melted butter and cocoa in a small bowl until a paste forms. Using a pastry brush, coat all interior surfaces of a standard 12-cup Bundt pan. If the mixture becomes too thick to brush, microwave it for 5-10 seconds to soften. Adjust the oven rack to the lower-middle position and preheat the oven to 350 degrees Fahrenheit.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the sifted flour, kosher salt, and baking soda until evenly combined.
- Make Chocolate Mixture: Place chopped bittersweet chocolate and instant espresso powder into a medium heatproof bowl. Sift cocoa powder over the top to remove lumps. Pour boiling water over the mixture and let it sit for 1 minute, then whisk until smooth. Allow this to cool to room temperature (about 80°F), then whisk in the sour cream. Set aside.
- Prepare Eggs: Crack the eggs into a bowl or measuring cup and set aside.
- Cream Butter and Sugar: Cut butter into pieces and place in stand mixer fitted with paddle attachment. Beat on medium speed for 1 minute. Add dark brown sugar in two additions, beating for 30 seconds after each addition. Scrape the bowl and paddle as needed. Continue beating on medium speed for 4-5 minutes until the mixture is fluffy and creamy. Mix in vanilla extract until incorporated.
- Add Eggs: Stop the mixer and add eggs one at a time, mixing on medium speed for 20 seconds after each addition until fully incorporated. Scrape down the bowl and paddle after the first 3 eggs, then mix in the remaining eggs one at a time.
- Incorporate Dry Ingredients and Chocolate Mixture: Add about one-third of the flour mixture to the batter and mix on low speed just until incorporated. Add half of the chocolate and sour cream mixture and mix gently. Scrape the bowl, then add half of the remaining flour mixture and the rest of the chocolate mixture. Finally, add the remaining flour mixture and beat on low speed just to combine. Scrape the bowl again and mix on medium for 30 seconds until fully combined.
- Fill Pan and Bake: Spoon the batter into the prepared Bundt pan carefully to avoid batter on the sides. Bake for 50 minutes or until a wooden skewer inserted in the center comes out with a few moist crumbs or an instant-read thermometer reads 200°F. Remove from oven and place on a wire rack.
- Cool Cake: Let the cake cool in the pan for 15 minutes, then invert onto a parchment-lined wire rack. Allow it to cool completely to room temperature, about 3 hours.
- Optional Chocolate Ganache Glaze: Chop chocolate finely and place in a small heatproof bowl. Heat heavy cream to boiling point either on the stove or microwave (60-90 seconds). Pour hot cream over chocolate and let sit for 1 minute without stirring. Gently whisk from center outward until smooth. If lumps remain, microwave for 15-20 seconds and whisk again. Let ganache cool to 80-85°F and slowly spoon over the cooled cake. Serve immediately or let the glaze set.
- Storage: Store glazed cake in a covered container at room temperature for up to 2 days. Without glaze, store for up to 4 days. For refrigeration, slice cake into 2-3 serving pieces, wrap in plastic wrap to maintain moisture, and bring to room temperature before serving. For freezing, wrap slices tightly in plastic wrap and place in freezer storage bags, or wrap whole cake in two layers of plastic wrap plus foil; freeze for up to 1 month. Thaw in refrigerator 24 hours before serving.
Notes
- This recipe is from America’s Test Kitchen, ensuring reliable results.
- Use a kitchen scale for precise measurements of flour, butter, and eggs for consistent results, especially important if using variable weights like organic or cage-free eggs.
- Bittersweet chocolate with 60-62% cocoa content yields the best moist texture; higher cocoa percentages (70%) may result in a drier cake.
- A 12-cup Bundt pan is recommended; if using a smaller 10-cup pan, do not fill more than 3/4 full. Use leftover batter for cupcakes or mini Bundt cakes.
- Allow the chocolate ganache to cool to avoid melting the cake when glazing.
- Scraping the bowl regularly during mixing helps incorporate all ingredients evenly.
- Let the cake cool completely before glazing or serving to ensure best texture and presentation.
Nutrition
- Serving Size: 1 slice (about 1/16 of cake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 90 mg
