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Chocolate Sour Cream Pound Cake

Chocolate Sour Cream Pound Cake

This rich chocolate pound cake has a fine, tender crumb from butter, eggs, cocoa, and sour cream. Bake it in a loaf pan for clean slices that are excellent plain, dusted with powdered sugar, or served with berries.

Prep: 20 min · Cook: 65 min · Total: 85 min · Serves: 8

Ingredients

  • 0.5 cup semisweet chocolate chips
  • 0.5 tsp fine sea salt
  • 0.75 cup sour cream (at room temperature)
  • 1.5 cups all-purpose flour (spooned and leveled)
  • 1 tsp baking powder
  • 2 tsp vanilla extract
  • 0.5 cup unsweetened cocoa powder (sifted)
  • 4 eggs large eggs (at room temperature)
  • 1 tbsp powdered sugar (for dusting)
  • 1.5 cups granulated sugar
  • 1 cup unsalted butter (softened, plus more for greasing)

Instructions

  1. Place a rack in the center of the oven and heat the oven to 325°F (163°C) for at least 15 minutes so the temperature is stable before baking.
  2. Grease a 9-by-5-inch metal loaf pan with a thin layer of softened butter, line the bottom and two long sides with a parchment sling, and lightly butter the parchment so the cake releases cleanly after baking.
  3. Whisk the 1.5 cups all-purpose flour, 0.5 cup sifted unsweetened cocoa powder, 1 tsp baking powder, and 0.5 tsp fine sea salt in a medium bowl for 30 seconds, until the mixture is evenly colored with no visible streaks of flour.
  4. Place the 1 cup softened unsalted butter and 1.5 cups granulated sugar in the bowl of a stand mixer fitted with the paddle attachment, then beat on medium speed for 4-5 minutes, scraping the bowl once, until the mixture is pale, fluffy, and slightly increased in volume.
  5. Add the 4 large eggs one at a time on medium-low speed, beating for about 30 seconds after each addition and scraping the bowl as needed, until each egg is fully incorporated and the batter looks smooth rather than curdled.
  6. Beat in the 2 tsp vanilla extract on low speed for 10 seconds, just until fragrant and evenly mixed.
  7. Add one-third of the flour-cocoa mixture to the mixer bowl and mix on low speed for 15-20 seconds, then add half of the 0.75 cup sour cream and mix for 10-15 seconds, repeating with another third of the dry mixture, the remaining sour cream, and the final third of the dry mixture until only a few dry streaks remain.
  8. Remove the bowl from the mixer and fold the batter with a flexible spatula for 30-45 seconds, scraping the bottom and sides of the bowl until the batter is thick, glossy, and evenly chocolate colored.
  9. Fold in the 0.5 cup semisweet chocolate chips with the spatula for about 15 seconds, distributing them evenly without overmixing the batter.
  10. Scrape the batter into the prepared 9-by-5-inch loaf pan, smooth the top with an offset spatula, and tap the pan firmly on the counter 2-3 times to release large air pockets.
  11. Bake the cake on the center rack at 325°F (163°C) for 60-65 minutes, rotating the pan once after 40 minutes, until the top is domed and cracked, the edges are set, and a wooden skewer inserted into the center comes out with a few moist crumbs but no wet batter.
  12. Set the loaf pan on a wire rack and let the cake cool in the pan for 15 minutes, during which the structure will firm up and pull slightly from the sides.
  13. Use the parchment sling to lift the cake from the pan, place it directly on the wire rack, and cool for at least 1 hour before slicing so the crumb sets and the slices cut cleanly.
  14. Dust the cooled cake evenly with the 1 tbsp powdered sugar using a fine-mesh sieve, then slice with a serrated knife into 8 portions and serve at room temperature.

Nutrition (per serving)

  • Calories: 524
  • Protein: 8 g
  • Fat: 30 g
  • Carbohydrates: 61 g
  • Fiber: 4 g
  • Sugar: 39 g
  • Sodium: 279 mg

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