I love cake, especially pound cake and this Chocolate Sour Cream Pound Cake is a real winner! Dense and rich with a lovely ganache glaze on top, this is so good just one slice will satisfy even the most ardent chocoholics. But they can always come back for seconds!
The original pound cakes were named that because they called for a pound each of flour, sugar, eggs, and butter. A very easy recipe to remember, it was very popular. The earliest recipe was published in 1747 and it showed up in America in 1796, published in the American Cookery cookbook. A recipe that has been around that long must be outstanding!
Warm from the oven
Over the decades, adjustments have been made so we no longer have to make so much batter at a time, but the basic ratios are pretty close.
This is a very easy recipe to make. Cream the butter and sugar together, then alternate the dry ingredients with the wet ingredients to get the perfect batter. It will be ready for baking before you know it.
Because it is a dense cake, it does take a long time in the oven, an hour and 20 minutes! But that gives you time to get the kitchen cleaned up and sit down with your feet up for a few minutes!
Today’s pound cakes are traditionally baked in a loaf pan giving you a rectangular-shaped cake. This makes it super easy to cut into even slices that are beautiful. With the lush chocolate ganache, this cake is so rich that you want to start with one slice and give your guests the option to come back for seconds. It would also be delicious served with a scoop of ice cream or dollop of whipped cream – you could use some of the ganache topping to pour a little over the ice cream, you will have enough!
The use of sour cream in the batter helps produce a moister cake with just a touch of tanginess. This creates a luscious cake that fully satisfies with every bite. Use full-fat sour cream for the best results.
If your house is cool or you forgot to set it out and the butter is still fairly firm, cut it into slices to make it easier for your mixer to break it up and beat with the sugar.
If you are using salted butter, cut the salt called for in the recipe in half.
As with any baking project, having all your ingredients out before you start helps you know if you’re running low on something or if something is missing. I start with all my ingredients on the left side of my mixer and move them to the right as I add them so I don’t forget anything or add something twice. This is especially helpful if you are baking with a lot of distractions around you. You can tell at a glance if you’ve added an ingredient!
And I strongly urge you to get a scale and weigh your ingredients in grams. It is so much more precise and will dramatically improve your baking, especially if you are using gluten-free flour and ingredients!
And be sure you buy a scale that has a Tare button which clears the latest weight and allows you to measure multiple ingredients in the same bowl making it easier and faster than volume measuring. Just place each ingredient you are weighing in a different part of the bowl so if you go over, you can easily remove a little at a time to get to the right weight.
This recipe calls for you to butter then line the pan with parchment paper. I used a sheet of parchment and cut it down so it fit more easily. Having this done before I got started made it easy to scoop the batter into the lined pan when it was done mixing. No waiting required!
I really hope you try this beautiful Chocolate Sour Cream Pound Cake. I know everyone will appreciate your efforts and be asking for the recipe – the sign of success!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Chocolate Sour Cream Pound Cake:
- Cake: GF flour, Dutch cocoa powder, espresso powder, baking powder, salt, butter, eggs, vanilla, sour cream
- Glaze: Heavy cream, semisweet chocolate
PRO Tip:
Lining your loaf pan with parchment makes it simple to lift the cake out of the pan without having to turn the hot pan upside down to release it. It also supports the cake helping to avoid any cracking.
How to make Chocolate Sour Cream Pound Cake:
- Make the Cake: Whisk together the dry ingredients in one bowl. Using your stand mixer, beat the butter and sugar together. Add vanilla and the eggs, one at a time, beating after each one. Scrape the bowl well.
- Mix in half the dry ingredients, then the sour cream until combined. Scrape the bowl again. Add the rest of the dry ingredients, mixing just until everything is incorporated.
- Pour the batter into a buttered and parchment-lined loaf pan and smooth the top. Tap the pan on the counter to release any air bubbles. Bake at 325°F for about 1 hour 20 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool 15 minutes, then use the parchment to lift the cake out of the pan and onto the cooling rack.
- Chocolate Glaze: Place the chocolate in a heatproof bowl. In another heatproof bowl, placed over a pan of simmering water, heat the cream until steaming and small bubbles are forming at the edges – do not boil. Pour over the chocolate and let sit for a few minutes then starting in the center, whisk until creamy and smooth with no streaks left.
- Cool the glaze for about 15 to 20 minutes to thicken a bit. Pour over the cooled pound cake, slice, and enjoy.
PRO Tip:
The use of sour cream helps produce a moister cake with just a touch of tanginess. Use full-fat sour cream for the best results.
PRO Tip:
When making the ganache glaze, because it is only two ingredients, use the best chocolate you can find and afford. It will really shine in this recipe and you’ll be happy with the results.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Loaf pan
- Stand mixer or hand mixer
- Glass mixing bowls or aluminum mixing bowls
- Wire cooling rack
- Small ladle for the ganache
Gluten-Free Tips:
* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more specific than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Chocolate Sour Cream Pound Cake (GF)
I love cake, especially pound cake and this Chocolate Sour Cream Pound Cake is a real winner! Dense and rich with a lovely ganache glaze on top, this is so good just one slice will satisfy even the most ardent chocoholics.
Ingredients
Chocolate Sour Cream Pound Cake
- 1 cup (120g*) gluten-free all-purpose flour* or regular all-purpose flour
- 1/4 tsp xanthan gum, only if your GF flour doesn't contain it
- 3/4 cup (63g) Dutch process cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp kosher salt (use 1/4 tsp if using salted butter)
- 14 tbsp (198g; 1 stick + 6 tbsp) unsalted butter, at room temperature
- 1-1/4 cup (250g) granulated sugar
- 4 eggs plus 1 yolk, at room temperature
- 1 tsp vanilla paste or extract
- 1 cup (227g) preferably full-fat sour cream, at room temperature
Chocolate Ganache Glaze
- 3/4 cup (170g) heavy cream
- 4.5 oz (128g) semisweet chocolate chips or chopped chocolate
Instructions
1. For the Chocolate Sour Cream Pound Cake: Preheat the oven to 325°F and lightly butter a 9x5-inch loaf pan (especially in the corners) and line it with parchment paper. Set aside.
2. In a medium bowl, whisk together the flour, cocoa powders, espresso powder, baking powder, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a hand mixer, beat the butter and sugar together for 2 to 3 minutes until light & fluffy. Add the vanilla and one egg at a time, mixing to fully incorporate before adding the next. Scrape down the bowl and mix in 1/2 of the dry ingredients on low speed. Mix in the sour cream until mostly combined. Scrape the bowl
4. Then, add the rest of the dry ingredients until everything is fully combined. Scrape the bowl well. Do not over-mix. Pour the batter into the prepared loaf pan and tap the pan on the counter a few times to release air bubbles. Smooth the top with a spatula.
5. Bake the pound cake for about 1 hour 20 minutes or until a tooth pick inserted comes out clean. Allow the pound cake to cool before topping with glaze and cutting. After about 30 minutes of cooling, use the parchment to lift the cake out of the pan and let finish cooling on the wire rack.
6. For the chocolate ganache glaze: Place the chocolate in a heatproof bowl. In another heatproof bowl, placed over a pan of simmering water, heat the cream until steaming and small bubbles are forming at the edges – do not boil. Pour it over the chocolate and let sit for a few minutes then whisk until creamy, fully melted, and smooth with no streaks left. Start stirring in the center and move outward to the edges.
7. Allow the ganache to cool for about 20 minutes to thicken up a bit. Then use a small ladle to pour it over the cooled pound cake, slice, and enjoy!
8. Store this cake in an airtight container at room temperature for 2 to 3 days, then wrapped tightly in plastic, another few days in the refrigerator. For longer storage, before adding the ganache, wrap individual slices in plastic wrap and place the wrapped slices in a freezer bag. Store in the freezer for up to 3 months. Make the ganache and coat the cake when ready to serve.
Recipe found at www.theheritagecook.com
Notes
* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from an At Sloane's Table recipe
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 534Total Fat: 32gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 174mgSodium: 326mgCarbohydrates: 54gFiber: 3gSugar: 16gProtein: 10g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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