Description
Sour cream pound cake delights taste buds with its rich, buttery crumb and delicate vanilla notes. Moist layers promise comfort and indulgence for anyone seeking a classic dessert that feels like home.
Ingredients
Scale
- 14 tbsps (198 g) unsalted butter, room temperature
- 1¼ cups (250 g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (227 g) sour cream
- 1 cup (120 g) all-purpose flour
- ½ cup (42 g) Dutch process cocoa powder
- ¼ cup (21 g) black cocoa powder
- ¾ tsp baking powder
- ½ tsp kosher salt
- 1 tsp (1½ tsp) espresso powder (optional)
- ½ cup (113 g) heavy cream
- 3 oz (85 g) semi-sweet chocolate, chopped
- 1 tsp vanilla paste or extract
Instructions
- Preparation: Coat a 9 x 5 inch loaf pan with butter or cooking spray. Position oven rack in the center and preheat to 325°F (165°C).
- Dry Ingredients: Sift cocoa powder, flour, baking powder, and salt together in a medium bowl, ensuring a uniform mixture with no lumps.
- Butter Mixture: Cream butter and sugar using an electric mixer until light, pale, and fluffy, approximately 3-4 minutes. Add vanilla extract and eggs one at a time, mixing thoroughly and scraping bowl sides between additions.
- Batter Assembly: Gently fold dry ingredients into butter mixture, alternating with sour cream. Begin and end with dry ingredients to maintain a smooth, consistent texture. Pour batter into prepared pan, smoothing the top and tapping to release air bubbles.
- Baking Process: Place cake in preheated oven and bake for 75-85 minutes. Test doneness by inserting a toothpick into the center – it should come out clean with minimal crumbs.
- Cooling and Glazing: Allow cake to rest in pan for 15 minutes, then transfer to a wire rack. Once completely cooled, prepare chocolate glaze by melting dark chocolate and heavy cream together until smooth and glossy.
- Finishing Touch: Drizzle warm glaze over cake, allowing it to naturally flow down the sides. Let glaze set for 20-30 minutes before slicing and serving this rich, decadent dessert.
Notes
- Temperature Precision: Use an accurate oven thermometer to ensure exact 325°F for perfect cake texture and even baking.
- Room Temperature Ingredients: Bring butter, eggs, and sour cream to room temperature at least 30 minutes before mixing to achieve smooth, consistent batter.
- Mixing Technique: Avoid overmixing after adding flour to prevent tough, dense cake texture; fold gently until ingredients are just combined.
- Cooling Strategy: Cool cake completely before glazing to prevent glaze from melting and ensure clean, professional-looking finish.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 389
- Sugar: 27 g
- Sodium: 139 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 91 mg