Chocolate Sour Cream Pound Cake with Ganache Glaze
This Chocolate Sour Cream Pound Cake is rich, moist, and full of deep chocolate flavor. The tender crumb comes from sour cream, while a luscious chocolate ganache glaze adds the perfect finishing touch. Elegant yet easy to make, it’s a decadent dessert for any occasion.
Equipment
- 1 9*5 Loaf Pan
- Stand Mixer
Ingredients
For the chocolate pound cake:
- 1 cup unsalted butter room temperature
- 1 ½ cups white sugar
- 3 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 cup full-fat sour cream room temperature
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder preferably dutch-processed
- 1 teaspoon baking powder
- 1 teaspoon salt
For the glaze:
- ½ cup heavy cream
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 325°/160C. Butter an 9x5 inch loaf pan. line with parchment paper, leaving a generous overhang on long sides.
- Whisk together flour, cocoa powder, salt, and baking powder in a small bowl. Set aside.
- Using an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 5–7 minutes.
- Add eggs one at a time, beating to blend between additions.Beat until mixture is very light and doubled in volume, 5–8 minutes. Add the vanilla extract.
- Reduce mixer speed to low and add the dry ingredients in 3 additions, alternating with sour cream in 2 additions, beginning and ending with dry ingredients (do not overmix).
- Pour the cake batter into the prepared cake pan.
- Bake the cake for 60-65 mins, until a tester inserted into the center comes clean. Transfer pan to a wire rack. Let the cake cool in the pan for 20 minutes before taking it out to a wire rack to cool completely.
- For the ganache glaze, melt the chocolate and cream in a medium sized bowl in the microwave in short bursts until its well combined
- When the cake is cooled.Pour the ganache over the cake making sure to cover the top. Slice and serve!
Notes
- Use room temperature ingredients (butter, eggs, sour cream, and milk) to ensure a smooth batter and even baking.
- Cool completely before ganache: Let your pound cake cool completely on a wire rack before pouring ganache over it to avoid melting or thinning out too much of it on contact with heat.
- Don't Overmix: Don’t overmix once the dry ingredients are added—this helps keep the crumb tender.
- This cake tastes even better the next day as the chocolate flavor deepens.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried this recipe? Tag @dreamybaker on socialLeave a comment below!
