Chocolate Sour Cream Pound Cake
Recipe by:This Chocolate Sour Cream Pound Cake offers the ideal balance of rich chocolate flavor without being overly intense, paired with a moist, velvety crumb. The blend of butter, oil, and sour cream ensures a tender texture that stays soft for days, while the chocolate ganache drizzle adds a decadent, fudgy finish.
Ingredients
- ½ cup (113 grams) butter
- ½ cup (118 ml) canola oil
- 2 cups (400 grams) granulated sugar
- 4 eggs
- 1 ½ teaspoons (7.5 ml) vanilla extract
- 1 cup (227 grams) sour cream
- 1 ¾ cups (227 grams) all-purpose flour
- ¾ cup (64 grams) cocoa powder
- 1 teaspoon (4 grams) baking powder
- 1 teaspoon (1 grams) espresso powder optional
- ½ teaspoon (2 grams) baking soda
- ½ teaspoon (3 grams) salt
Chocolate Glaze
- 1 cup (180 grams) chocolate chips
- ½ cup (118 ml) heavy cream
- 1 tablespoon (15 ml) light corn syrup optional
- ½ teaspoon (2.5 ml) vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Generously grease the Bundt pan with butter or shortening, then tap with flour or cocoa powder around the pan to coat every crevice.
- Place the butter, oil, and sugar in the large mixing bowl of an electric stand mixer and cream on medium-high speed for 3-4 minutes, until light and fluffy.½ cup butter, 2 cups granulated sugar, ½ cup canola oil
- Use a rubber spatula to scrape the sides and bottom of the bowl. Then, add the eggs, one at a time, beating the mixture well and scraping the bowl after each egg.4 eggs
- Add the vanilla and sour cream and mix on medium speed.1 ½ teaspoons vanilla extract, 1 cup sour cream
- Sift the flour and cocoa powder into a medium mixing bowl. Then, stir in the baking powder, baking soda, espresso powder, and salt.1 ¾ cups all-purpose flour, ¾ cup cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon espresso powder
- Add the flour mixture to the batter and mix on low speed until the flour is no longer visible. Scrape the bottom and sides of the bowl to ensure everything is mixed in, but do not overmix.
- Pour the cake batter into your prepared Bundt pan, then gently tap the pan on the counter several times to remove any air bubbles. Place the pan into the oven and bake for 65-75 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and cool in the pan for 15 minutes, then turn onto a wire rack to cool completely.
- Once the cake has cooled, prepare the chocolate ganache frosting by placing the chocolate chips in a medium bowl. Heat the heavy cream in a small skillet until it is steaming, then pour over the chocolate chips. Let sit undisturbed for one minute.1 cup chocolate chips, ½ cup heavy cream
- After one minute, whisk the chocolate mixture until it is completely smooth. Then, add the corn syrup and vanilla extract and mix well. Set aside for 10-15 minutes to cool slightly. (If you have an instant thermometer, cool it to 85°F (°27C). Drizzle the ganache over the cake and store it at room temperature.1 tablespoon light corn syrup, ½ teaspoon vanilla extract
Notes
For more chocolate flavor, stir 1 cup of chocolate chips into the batter before baking.
Storage: Let the cake sit uncovered until the ganache hardens, then cover tightly with plastic wrap and store at room temperature for up to 5 days. It can also be kept in the refrigerator for up to 7 days, but it has to be in a completely airtight container, or it will dry out in the fridge.
To Freeze: Wrap the whole cake or individual slices with plastic wrap and heavy-duty aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
Nutrition
Calories: 588kcal | Carbohydrates: 63g | Protein: 6g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 342mg | Potassium: 222mg | Fiber: 2g | Sugar: 44g | Vitamin A: 761IU | Vitamin C: 0.2mg | Calcium: 87mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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