Description
Indulge in the rich, moist decadence of this Chocolate Sour Cream Pound Cake. It’s a delightful dessert that combines the deep flavors of cocoa with the tangy richness of sour cream, creating a truly irresistible treat.
Ingredients
Scale
Cake:
- 1 cup unsalted butter (softened)
- 2½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
- ½ cup hot water or brewed coffee (for enhanced chocolate flavor)
Optional:
- powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and grease/flour a 10-inch bundt pan.
- Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk flour, cocoa powder, baking powder, and salt.
- Mix batter: Add dry ingredients and sour cream alternately to butter mixture. Mix in hot water or coffee until smooth.
- Bake: Pour batter into pan and bake for 60–70 minutes. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- Dust and serve: Dust with powdered sugar before serving, if desired.
Notes
- Use coffee for enhanced chocolate flavor.
- Store airtight at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 34g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
