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A loaf of chocolate sour cream pound cake on a pink plate.
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4.91 from 30 votes

Chocolate Sour Cream Pound Cake

This chocolate sour cream pound cake recipe is truly the best ever! It's amazingly moist and flavorful and it super easy to make too.
Prep Time15 minutes
Cook Time50 minutes
Frosting Time15 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 1 Eight inches by 4 inches loaf cake
Calories: 3572.7kcal
Author: Priya Maha

Ingredients

Cake

  • 165 g self-raising flour
  • 180 g brown sugar
  • 180 g butter at room temperature
  • 3 eggs at room temperature
  • 15 g cocoa powder
  • 90 g sour cream
  • 3 tablespoon milk
  • ½ teaspoon baking powder
  • teaspoon salt
  • 1 teaspoon vanilla extract

Chocolate Glaze

  • 60 g dark chocolate chopped
  • 60 ml heavy cream

Instructions

  • Preheat oven to 165 °Celsius.
  • Add the milk and sour cream to a small bowl and whisk until smooth. Set aside.
  • In a medium-sized bowl, beat butter and brown sugar until light and fluffy for about 2 minutes. Scrape the sides of the bowl halfway through.
  • Add the eggs, one at a time. Beat until the traces of the egg are no longer visible. Scrape the sides of the bowl.
  • In a separate bowl, sift the flour, cocoa powder, baking powder, and salt. Fold in the sifted ingredients into the creamed mixture in three batches. Alternate with the milk-sour cream solution in two batches.
  • Finally, add in vanilla extract and combine well. Pour batter into a well-greased and floured loaf tin measuring 8 inches by 4 inches and bake for 50 to 55 minutes. Test the cake at 50 minutes baking time by inserting a skewer in the center of the cake. The cake is done if the skewer comes out without any wet batter.
  • Remove the cake from the oven and let it rest in the tin for 5 minutes before turning it out onto a wire rack to cool completely. Place the cake facing up on the rack.
  • To make the chocolate glaze, double boil (or microwave) the cream until the sides start to bubble.
  • Remove it from heat and pour it onto the chopped chocolate. Let it sit for a few minutes before stirring. Mix until it becomes a smooth glaze. Let ts cool down until it reaches a slightly thick consistency.
  • Spread the glaze generously on the cooled cake top. Use a spoon to gently push the glaze to drip around the sides of the cake.

Notes

  • Cocoa powder tends to be lumpy and it is best sifted before being added into the cake batter. If you see any lumps of cocoa powder in your sieve, you need not discard them. Simply use a spoon to break them and sieve through.
  • For best results, use room temperature ingredients especially butter and eggs. This will help avoid curdling of the cake batter after addition of eggs. If curdling still happens after all the eggs have been added, fold in some flour until the batter is no longer curdled before adding any liquid.
  • Wrapping the cake with plastic wrap and refrigerating it helps retain moisture in the cake and keeps it moist. It also helps to keep the cake covered with a kitchen towel while it the cake cools on a wire rack.

Nutrition

Calories: 3572.7kcal | Carbohydrates: 341g | Protein: 50.2g | Fat: 230.4g | Saturated Fat: 137.9g | Trans Fat: 6g | Cholesterol: 1013.3mg | Sodium: 2158.7mg | Potassium: 1525mg | Fiber: 15.5g | Sugar: 195.8g | Vitamin A: 6753.3IU | Vitamin C: 1.2mg | Calcium: 661.3mg | Iron: 14.7mg