Chocolate Sour Cream Pound Cake (2024)

5 from 22 votes

This chocolate sour cream pound cake is a riff of the classic buttery pound cake, but loaded up with chocolate flavor and drenched in even more chocolate! My version doesn't actually have a pound of flour, butter, eggs, and sugar, but it definitely is heavy on the butter and sugar. Since this cake is meant to be dense in nature, it can be difficult to nail that perfect balance of dense texture and moist & flavorful. But this recipe, oh man. It's dense, fudgy, chocolatey, and moist. It's the most perfect chocolate pound cake on the block. And trust me, it's totally worth the chocolate coma.

For more chocolate cake recipes, try Ultimate Chocolate Fudge Cake, Chocolate Tiramisu Cake, Fudgy Chocolate Espresso Bundt Cake, and Dairy Free Chocolate Cake.

Ingredient Notes

• All-Purpose Flour:You'll need just one cup of flour. I strongly encourage you to weigh your flour to avoid adding too much, which would result in a dry pound cake.
• Cocoa Powder:I use a combination of dutch process and black cocoa powders, but you can use just dutch process if you'd like.
• Leavener:All you need is baking powder for this recipe.
• Butter:No, there isn't a whole of butter in this recipe, but there's still enough to get that classic buttery pound cake flavor!
• Sugar:You'll need just granulated sugar.
• Eggs:To achieve that signature dense pound cake texture, you'll need 4 whole eggs.
• Sour Cream:Use full fat sour cream for optimum flavor and texture.
• Heavy Cream:For the chocolate glaze, you'll need a half cup of heavy cream.
• Chocolate:Use semi-sweet or bittersweet chocolate chips or chunks for the chocolate glaze.

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

This chocolate sour cream pound cake recipe is incredibly easy as it only requires a basic creaming method of butter and sugar, and alternating dry & wet ingredients at the end. Once the batter is made, sit back and relax as it bakes! Before you know it, you'll be enjoying a thick slice of chocolate heaven.

STEP 1: Combine dry ingredients. In a medium bowl, whisk together the flour, cocoa powders, espresso powder, baking powder, and salt.

STEP 2: Cream butter & sugar; Alternate dry & wet ingredients. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 2-3 minutes on medium-high speed until light & fluffy. Add vanilla extract and one egg at a time, mixing to fully incorporate before adding the next.Scrape down the bowl, add mix in half of the flour mixture on low speed.Mix in the sour cream until mostly combined. Then, add the rest of the dry ingredients until everything is fully combined. Do not over-mix.

STEP 3: Pour batter into pan. Scrape down the bowl with a rubber spatula, then spoon the batter into the prepared pan and tap the pan on the counter a few times to release air bubbles.

STEP 4: Bake. Bake the pound cake for about 1 hour 20 minutes or until a toothpick inserted comes out clean. Use a knife to loosen the cake, then remove from the pan and transfer to a wire rack to cool completely before topping with glaze and cutting.

STEP 5: Make the chocolate ganache & drizzle on cake. In a small saucepan, bring the heavy cream to a simmer or about 190 degrees F. Once simmering, remove from heat and add the chocolate. Use a small rubber spatula or spoon to gently stir until the chocolate has melted and the ganache is hom*ogeneous. Pour the ganache over the cooled pound cake, then slice and enjoy!

STEP 6: Serve. Slice & enjoy!

Expert Baking Tips

• If you do not have black cocoa powder on hand, you can sub for an additional 2 tablespoon of dutch process cocoa powder.
• Use full fat sour cream for best flavor and texture! You can also sub for whole milk plain greek yogurt.
• Store this pound cake in an air-tight container at room temperature for 2-3 days. You can also wrap individual slices in plastic wrap and place in a freezer bag to store in the freezer for up to to 3 months.

Dutch Process Cocoa Powder vs Black Cocoa Powder

Dutch process cocoa powder is THE best cocoa powder for baking. Because it's neutralized with an alkalizing agent, it has a smoother flavor and creates the most fudgy and chocolatey baked goods! Black cocoa powder is similar to dutch process, but richer in flavor and darker in color. It is typically used in small amounts alongside another cocoa powder to enhance the color and flavor of the baked good. It smells like actual chocolate cake and is just magical to bake with!

How to store this chocolate pound cake:

Store this pound cake in an airtight container at room temperature for 2-3 days. You can also wrap individual slices in plastic wrap and place in a freezer bag to store in the freezer for up to 3 months.

Baking in grams

Chocolate Sour Cream Pound Cake

This chocolate sour cream pound cake is decadent, fudgy, and delightfully dense. And best of all, it's incredibly easy to make!

Nutrition Facts

Serving: 1slice | Calories: 381kcal | Carbohydrates: 37g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 157mg | Potassium: 192mg | Fiber: 3g | Sugar: 25g | Vitamin A: 751IU | Vitamin C: 0.2mg | Calcium: 65mg | Iron: 2mg

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