Chocolate Sour Cream Pound Cake with a Chocolate Glaze.

Chocolate Sour Cream Pound Cake with a Chocolate Glaze

This rich, moist chocolate pound cake has a tender crumb from sour cream and a glossy chocolate glaze that makes it perfect for dessert, afternoon tea, or a special occasion.

Ingredients

For the Cake

• 2 cups (250 g) all-purpose flour
• ¾ cup (75 g) unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (225 g) unsalted butter, softened
• 1¾ cups (350 g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup (240 g) full-fat sour cream
• ½ cup (120 ml) strong brewed coffee, cooled

For the Chocolate Glaze

• 120 g semisweet or dark chocolate, chopped
• ½ cup (120 ml) heavy cream
• 1 tablespoon unsalted butter
• 1 tablespoon powdered sugar, optional
• ½ teaspoon vanilla extract

Instructions

1. Prepare the oven and pan: Preheat the oven to 165°C (325°F). Grease a 10-inch (25 cm) Bundt or tube pan thoroughly and dust it lightly with cocoa powder.
2. Combine the dry ingredients: Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Cream the butter and sugar: Beat the softened butter and sugar for about 3–4 minutes, until light and fluffy.
4. Add the eggs: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla.
5. Combine the wet ingredients: Stir the sour cream and cooled coffee together.
6. Make the batter: Add the dry ingredients to the butter mixture in three additions, alternating with the sour-cream mixture. Begin and end with the dry ingredients. Mix just until combined—don’t overmix.
7. Bake: Pour the batter into the prepared pan and smooth the top. Bake for approximately 60–70 minutes, or until a toothpick inserted into the thickest part comes out with a few moist crumbs.
8. Cool: Let the cake cool in the pan for about 15 minutes, then carefully turn it onto a wire rack. Allow it to cool completely before glazing.

Make the Chocolate Glaze

1. Place the chopped chocolate in a heatproof bowl.
2. Heat the heavy cream until steaming but not boiling.
3. Pour the hot cream over the chocolate and let it sit for 2 minutes.
4. Stir gently until smooth and glossy.
5. Add the butter and vanilla and stir until incorporated. Add powdered sugar if you prefer a sweeter glaze.
6. Let the glaze cool for several minutes until slightly thickened.

Finish the Cake

Place the cooled pound cake on a serving plate and slowly drizzle the chocolate glaze over the top, allowing it to run down the sides.

Let the glaze set for about 15–20 minutes before slicing.

Tips for the Best Pound Cake

• Use room-temperature eggs, butter, and sour cream for a smoother batter.
• Don’t overmix after adding the flour; this keeps the cake tender.
• Strong coffee intensifies the chocolate flavor without making the cake taste strongly of coffee.
• Let the cake cool completely before adding the glaze so it doesn’t simply melt and run off.
• For an extra-decadent finish, sprinkle chopped toasted pecans or chocolate shavings over the glaze.

Storage: Keep the cake covered at room temperature for up to 3 days, or refrigerate it for longer storage. Bring refrigerated slices to room temperature before serving for the best texture.