Description
Indulge in the rich, moist decadence of this Chocolate Sour Cream Pound Cake. With a tender crumb and intense chocolate flavor, this cake is a true delight for any occasion.
Ingredients
Scale
Dry Ingredients:
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 2 ¾ cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup sour cream
- 1 tablespoon vanilla extract
- ½ cup whole milk
Instructions
- Preheat and Prep: Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add Eggs and Flavorings: Beat in eggs one at a time. Mix in sour cream and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk flour, cocoa, baking soda, and salt.
- Mix Batter: Gradually add dry ingredients to wet, alternating with milk. Pour into pan.
- Bake: Bake for 70–80 minutes until a toothpick comes out clean.
- Cool and Serve: Cool in pan for 15 minutes, then transfer to a rack to cool completely.
Notes
- For extra richness, drizzle with chocolate ganache or dust with powdered sugar.
- Stores well wrapped tightly and can use Greek yogurt instead of sour cream.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 39g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg
