Deep Chocolate Sour Cream Pound Cake Recipe

Name: Deep Chocolate Sour Cream Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups self-rising cake flour; 3/4 cup unsweetened cocoa; 3/4 teaspoon baking soda; 2 sticks ( 1/2 pound) unsalted butter, softened; 2 cups sugar; 3 large eggs; 1 teaspoon pure vanilla extract; 1 cup sour cream; 2 ounces bittersweet or semisweet chocolate, cut into 1/4 -inch pieces; 1/2 cup water; Decadent Soft Chocolate Cream; Softly whipped cream, for serving

Servings: persons

2 1/4 cups self-rising cake flour
3/4 cup unsweetened cocoa
3/4 teaspoon baking soda
2 sticks ( 1/2 pound) unsalted butter, softened
2 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
2 ounces bittersweet or semisweet chocolate, cut into 1/4 -inch pieces
1/2 cup water
Decadent Soft Chocolate Cream
Softly whipped cream, for serving

1
Preheat the oven to 325.
2
Lightly butter a 10-inch loaf pan and line the bottom with parchment or wax paper; butter the paper.
3
In a medium bowl, whisk together the flour, cocoa and baking soda.
4
In a large bowl, using an electric mixer, beat the butter with 1 cup of the sugar at medium speed until blended.
5
Add the eggs, 1 at a time, beating well after each addition.
6
Add the vanilla.
7
On low speed, alternately beat in the sour cream and the dry ingredients in 3 batches.
8
Add the chocolate pieces and beat just until combined.
9
Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
10
Let the cake cool on a rack for 15 minutes, then unmold and let cool right side up.
11
In a small saucepan, combine the remaining 1 cup of sugar with the water and simmer for 5 minutes, stirring to dissolve the sugar.
12
Brush a thin layer of the glaze over the cake and let set.
13
Brush the cake with the glaze 2 more times, allowing it to dry between glazings.
14
Cut the cake into 3/4-inch-thick slices and serve with the Decadent Soft Chocolate Cream and whipped cream.

1378

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/4 cups self-rising cake flour, 3/4 cup unsweetened cocoa, 3/4 teaspoon baking soda, 2 sticks ( 1/2 pound) unsalted butter, softened, and more.

Yes, Deep Chocolate Sour Cream Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Deep Chocolate Sour Cream Pound Cake

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