Irresistible Chocolate Sour Cream Pound Cake Recipe
Welcome to my kitchen, where today I am going to show you how to make an irresistible Deep Chocolate Sour Cream Pound Cake. This delightful cake is a classic combination of dark chocolate and sour cream that will satisfy your sweet tooth and leave you feeling warm and fuzzy inside. If you love moist, decadent cakes that are easy to make, then this recipe is for you.
What makes this cake so special is the perfect balance of ingredients, which creates the ultimate texture and flavor. Rich cocoa powder, creamy unsalted butter, tangy sour cream, and sweet granulated sugar come together to create a cake that tastes like heaven in your mouth.
I know that finding a dessert recipe that everyone loves isn’t always easy, but with this Deep Chocolate Sour Cream Pound Cake in your recipe book, you’re guaranteed to be everyone’s favorite chef. Whether you’re making this cake for a birthday celebration, a dinner party or just for yourself, it’s sure to be a crowd pleaser.
So put on your apron, grab your mixing bowl, and get ready to whip up something truly special. Let’s dive into the recipe and discover what makes this Deep Chocolate Sour Cream Pound Cake so unforgettable.
Why You’ll Love This Recipe
What makes a cake moist and chocolatey, without being too dense? The answer is simple: sour cream. And this recipe takes that classic combination to the next level with its deep chocolatey flavor and velvety texture.
This Deep Chocolate Sour Cream Pound Cake recipe is perfect for anyone who loves the bold flavor of chocolate and the richness of sour cream. It’s an indulgent treat that’s perfect for any occasion – from birthday cakes to simple desserts. Trust me, once you’ve tasted this cake, you’ll want it for any celebration.
The secret to this cake’s incredible texture is the use of both cake flour and all-purpose flour – this helps create a tender crumb without weighing down the cake. In addition, Dutch-processed cocoa powder provides a rich chocolate flavor that will satisfy even the most discerning chocolate lover.
But what really sets this recipe apart is the addition of sour cream, which adds a delightful tanginess and moisture to the batter without thinning it out too much. This is what gives the cake its distinctive pound-cake texture while still delivering that deep chocolate flavor.
Whether you’re planning on serving this cake at your next dinner party or simply indulging in a slice on your own, Deep Chocolate Sour Cream Pound Cake is guaranteed to leave a lasting impression. Trust me, give it a try and you’ll fall in love with every bite.
Ingredient List
Here are all the ingredients you’ll need to make this Deep Chocolate Sour Cream Pound Cake Recipe:
- 2 cups of all-purpose flour
- 1 cup of cake flour
- ¾ cup of cocoa powder
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 2 sticks (8 oz) of unsalted butter, soften at room temperature
- 2 cups of granulated sugar
- 1 cup of sour cream
- 4 large eggs, room temperature
- 2 teaspoons of vanilla extract
- 1 cup of sour cream
Note that the type and quality of the ingredients that you use will greatly impact the final result. I highly recommend using high-quality cocoa powder to attain a rich and indulgent chocolate taste. Additionally, make sure that your eggs are at room temperature to ensure that they blend well with other cake ingredients.
The Recipe How-To
Now it’s time to roll up our sleeves and get baking! This Deep Chocolate Sour Cream Pound Cake recipe is quite simple, but requires a few important steps so you can nail it the first time around.
Ingredients
- 2 cups (240g) all-purpose flour
- 1 cup (85g) Dutch-process cocoa powder
- 1 teaspoon (4g) baking powder
- 3/4 teaspoon (3g) baking soda
- 1/2 teaspoon (4g) salt
- 2 sticks (227g) unsalted butter, at room temperature
- 2 cups (400g) granulated sugar
- 5 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 8 oz (226g) sour cream
Cake Mix
- Preheat your oven to 350°F.
- Butter and flour or spray with cooking spray a 10-12 cup bundt pan.
- In a small bowl combine 2 cups of all-purpose flour, 1 cup of cocoa powder, 1 tsp of baking powder, 3/4 tsp of baking soda and 1/2 tsp of salt. Use a whisk to mix these ingredients well.
- With an electric mixer beat perfectly softened unsalted butter and granulated sugar until pale yellow in color, about 3-4 minutes.
- Add large eggs one by one, mixing each egg for about a minute on medium speed
- Pour in vanilla extract honey-like mixture
- Then add sour cream, beat until everything is just combined together.
- Add dry ingredients you mixed earlier to the mixer bowl in three portions, adding some and then beating on low speed until combined before adding more; when adding last batch make sure to keep beating on low speed until no flour can be seen.
- Now it’s time to pour the cake batter into the prepared bundt pan. Make sure to smooth the top so that it’s even.
Baking
- The carefully prepared bundt pan needs to now go into the preheated oven.
- Bake for about 50-55 minutes or until a toothpick inserted in the middle of cake comes out clean.
- Remove from oven and let sit in pan for about 15 minutes before inverting onto a cooling rack
- Allow the deep chocolate sour cream pound cake to cool completely prior to slicing.
Congratulations, you have completed baking this Deep Chocolate Sour Cream Pound Cake recipe!
Substitutions and Variations
If you want to give your deep chocolate sour cream pound cake a unique twist, or if you’re missing some of the ingredients, here are some substitutions and variations that you can use:
– Flour: If you don’t have cake flour, you can substitute it with all-purpose flour. However, keep in mind that cake flour has a lower protein content than all-purpose flour, which helps give the cake a tender crumb. To compensate for this, use slightly less all-purpose flour (1 cup minus 2 tablespoons) per cup of cake flour.
– Cocoa powder: Dutch-processed cocoa powder is recommended for this recipe because it has a smoother flavor and darker color than natural cocoa powder. However, if you only have natural cocoa powder, you can use it in a 1:1 ratio.
– Butter: This recipe calls for unsalted butter, but if you only have salted butter, simply omit the salt from the recipe.
– Sour cream: Full-fat sour cream is best for this recipe as it adds moisture and richness to the cake. However, if you don’t have sour cream, plain Greek yogurt can be used as a substitute.
– Chocolate chips: You can add chocolate chips to your deep chocolate sour cream pound cake for an extra pop of chocolate flavor. Use about 1 cup of semi-sweet chocolate chips and fold them into the batter before pouring it into the bundt pan.
– Glaze: A simple chocolate glaze made with melted dark chocolate and heavy cream can be drizzled over the top of the cooled cake, adding an extra layer of decadence. To make the glaze, melt 4 oz of dark chocolate in a small bowl set over a pot of simmering water, stirring constantly until smooth. Remove from heat and stir in 1/2 cup of heavy cream until well combined. Let the glaze cool for a few minutes before pouring over the cake.
Remember, these substitutions and variations are merely suggestions. Feel free to get creative with your ingredients to make this recipe your own!
Serving and Pairing
As a chef who loves to create exciting flavor combinations, I am here to tell you that this deep chocolate sour cream pound cake recipe is a showstopper on its own or paired with a variety of toppings and beverages. Here are my favorite ways to serve and pair this delectable cake:
Serving:
This pound cake is a great dessert option with its rich, chocolatey flavor and delicate, moist crumb. It’s perfect for any occasion, be it an intimate family dinner or a big celebration like birthday parties. You can serve it simply plain or dusted with powdered sugar, but I like to get creative with the presentation. You can add whipped cream or vanilla ice cream on top and garnish with fresh berries like raspberries, strawberries, and blueberries for an elegant yet simple dessert.
Pairing:
If you want to elevate the experience further, consider pairing the cake with drinks that enhance the flavors of the chocolate in different ways. One of my favorite drinks is a hot cup of coffee – the acidity combats the richness of the cake perfectly. Alternatively, trying pairing it with a glass of cold milk for an equally delightful experience. On the other hand, if you prefer something boozy instead, consider serving it with a generous pour of red wine or Madeira!
Overall, this deep chocolate sour cream pound cake is versatile enough that it pairs well with whatever you can imagine!
Make-Ahead, Storing and Reheating
One of the joys of a deep chocolate sour cream pound cake recipe is that it actually gets better with time. It’s almost as if the flavors have a chance to settle and become more intense. The good news is you can make this cake ahead of time and store it for later enjoyment.
To make ahead, simply bake the cake according to the recipe instructions, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil. It can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
When reheating frozen cake, let it thaw in the fridge overnight before bringing it to room temperature for about an hour before serving. If you’re short on time, you can also defrost in the microwave on low heat in 30-second increments until soft.
For storing leftover slices, wrap each slice of the cake individually in plastic wrap or aluminum foil and store them in an airtight container in the refrigerator. When ready to enjoy, bring them back to room temperature before serving.
I recommend reheating slices by placing them in an oven preheated to 350°F (175°C) for five minutes, which will help bring back its just-out-of-the-oven freshness.
With this deep chocolate sour cream pound cake recipe, you can savor every last crumb even if it’s a few days later.
Tips for Perfect Results
Now that you have all the ingredients ready, let’s talk about some tips to get a perfectly moist and delicious deep chocolate sour cream pound cake.
Firstly, make sure your ingredients are at room temperature before starting. The butter needs to be softened, the eggs and sour cream at room temperature as well. This will help the ingredients mix better without leaving any lumps in the batter.
To achieve a perfect texture, sift together the flour, cocoa powder, baking soda, and baking powder before adding them to the rest of the ingredients. This will ensure an even distribution of these powdered ingredients.
When mixing the dry and wet ingredients together, make sure to not over mix or under mix. Over-mixing can toughen up your cake while under mixing may leave pockets of flour in your batter.
Another tip is to use cake flour instead of all-purpose flour for a lighter and tender crumb. However, if you don’t have cake flour on hand you can use a substitute: 1 cup of all-purpose flour minus 2 tablespoons plus 2 tablespoons cornstarch.
The sour cream adds moisture without thinning the batter. It gives a subtle tangy taste which complements chocolate really well. However, too much of it can make your pound cake dense. Thus, do not go overboard with it; stick to the recipe measurements.
Lastly, bake it just right! Every oven responds differently so start checking for doneness after 50 minutes into baking. Insert a toothpick in the deepest part of the cake, if it comes out clean then it’s done! Do not worry if there are some cracks on top as they give character to your cake.
By following these tips carefully, you’ll have yourself a spectacular deep chocolate sour cream pound cake that’s sure to impress.
FAQ
Before we conclude this delicious recipe article, let’s have a look at some frequently asked questions about the deep chocolate sour cream pound cake. These questions cover common concerns and issues that can arise while preparing or serving the cake. Let’s clear up any doubts or curiosities and make sure that you are equipped with everything you need to bake the perfect cake!
What does adding sour cream to a cake mix do?
When it comes to cakes, using sour cream as an ingredient has its benefits. Not only does it add a good amount of moisture, but it also doesn’t make the batter too runny, unlike other liquids. This results in a cake with a delicate and refined texture.
What makes pound cake more dense?
If your cake seems dense and heavy, it’s likely that insufficient air was mixed with the butter and sugar during the creaming stage. This might have happened either because you didn’t cream them for long enough, or because you added the sugar, eggs, or flour too quickly, hindering the proper incorporation of air.
What makes a cake more moist buttermilk or sour cream?
Sour cream can elevate your baking game by adding a creamy texture that makes your baked goods irresistibly moist. Its ability to enhance moisture is particularly helpful for recipes that tend to be dry, such as sponge cakes.
What makes a pound cake fall apart?
When it comes to baking a cake, there are several factors that can cause it to not turn out as desired. One issue is having too little or too much moisture, which can lead to a sunken center. Poor planning or not properly preparing can also impact the outcome. Another important aspect to consider is the oven temperature, as baking at the wrong temperature can cause problems. Under-baking is another common problem that can occur. Additionally, not having enough emulsification or using too much leavening can negatively affect the texture and taste of the cake. Finally, even the geographic location can impact the result of your baking.
Bottom Line
: In conclusion, the Deep Chocolate Sour Cream Pound Cake Recipe is a delight that everyone should indulge in. It is an outstanding recipe that will satisfy chocolate cravings and leave you begging for more. The recipe requires simple ingredients and easy-to-follow steps, which make it fun to make. The moist texture of the cake is unmatched and goes so well with toppings such as chocolate ganache or ice cream. You can enjoy this cake for birthdays, dinner parties or even just as a snack.
Trust me; this Deep Chocolate Sour Cream Pound Cake Recipe is worth the time and effort invested in making it. It’s an excellent way to show appreciation to your loved ones by treating them to heartfelt desserts that show how much you love them. Use this recipe as a guide and experiment with different flavors and variations to explore your creativity.
If you want to taste the richness and depth of chocolate flavors in a pound cake, then this recipe is perfect for you. Follow the tips I have provided to ensure you get perfect results every time you bake. With this recipe, baking has never been sweeter or more enjoyable. Try it today and discover why it’s one of my favorites!
Deep Chocolate Sour Cream Pound Cake Recipe
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 1/2 cup cake flour
- 1 cup Dutch-processed cocoa powder
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups unsalted butter, softened
- 2 1/2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
Instructions
- Position a rack in the center of the oven; preheat oven to 325°.
- Grease the inside of a 10-inch Bundt pan; dust the pan with flour; tap out excess flour.
- Sift together the flours, cocoa powder, baking powder, and salt into a bowl; set aside.
- In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes.
- Gradually beat in the sugar.
- Increase speed to med-high and beat until the mixture is well blended and light, about 4 minutes.
- At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
- In a small bowl, stir the vanilla extract into the sour cream.
- If your mixer has a splatter shield attachment, add it now.
- At low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture in two additions and mixing just until blended.
- Scrape batter into the prepared pan and smooth the top.
- Bake the cake for 65-75 minutes, until a cake tester comes out clean.
- Cool the cake in the pan on a wire rack for 15 minutes.
- Invert the cake onto the rack and let cool completely.
- Recommended to glaze w/ Bittersweet Chocolate Glaze (recipe posted separately).
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.