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Deep Chocolate Sour Cream Pound Cake

Source: Food & Wine
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  35 Minutes
Total Time:  1 Hour 55 Minutes
  Makes One 10-Inch Cake
This intensely chocolate cake benefits from three glazings with sugar syrup. The glaze keeps the cake moist, and the extra sweetness complements the chocolate.
For the Cake:
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
1-1/2 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
For the Glaze:
1 cup sugar
1/2 cup water

Decadent Soft Chocolate Cream (See Recipe below)
Softly whipped cream, for serving
Other necessary recipes:
Decadent Soft Chocolate Cream
Deep Chocolate Sour Cream Pound Cake Recipe at
Preheat the oven to 325 degrees F.

Lightly butter a 10-inch loaf pan and line the bottom with parchment or wax paper; butter the paper. In a medium bowl, whisk together the flour, cocoa and baking soda.

In a large bowl, using an electric mixer, beat the butter with 1 1/2 cups of the sugar at medium speed until blended. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla. On low speed, alternately beat in the sour cream and the dry ingredients in 3 batches. Add the chocolate pieces and beat just until combined. Scrape the batter into the prepared pan. 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. Let the cake cool on a rack for 15 minutes, then unmold and let cool right side up.

In a small saucepan, combine the 1 cup of sugar with the water and simmer for 5 minutes, stirring to dissolve the sugar. Brush a thin layer of the glaze over the cake and let set. Brush the cake with the glaze 2 more times, allowing it to dry between glazings.

Cut the cake into 3/4-inch-thick slices and serve with the Decadent Soft Chocolate Cream (see recipe) and whipped cream.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Short and Sweet: Loaf Cakes
 Sour Cream Cakes
Nutrition Facts per Serving
Yield:   Makes One 10-Inch Cake
Calories: 662
Fat. Total: 34g
Fiber: 4g
Carbohydrates, Total: 87g
Sodium: 611mg
% Cal. from Fat: 46%
Cholesterol: 155mg
Protein: 9g
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Laurie, WA Reviewed: 01/27/2012
One of the worst cakes ever. It tasted as if we had poured Hershey's cocoa powder directly into our mouths. I was very disappointed, thinking that the sour cream would moisten it. Don't bother.
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