Deep Chocolate Sour Cream Pound Cake Recipes

CHOCOLATE SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 325°F.
• In a large bowl or the bowl of a stand mixer, cream together butter and sugar for 3-5 minutes or until light and fluffy.
• Add eggs one at a time, followed by vanilla, mixing until incorporated after each addition.
• Mix in sour cream until well combined.
• Sift in flour, cocoa powder, espresso powder, baking powder, and baking soda. Fold in with a rubber spatula. Mixture should be fully combined, but do not overmix.
• Carefully pour in boiling water and gently mix to combine (don't splash any onto yourself!). Mix only until the batter is fully combined.
• Spray a 10-12 inch fluted tube or Bundt pan with baking spray, including all crevices. Pour batter into prepared pan. Carefully drop once or twice from an inch or two onto the counter to elmininate air bubbles.
• Bake in preheated oven for 60-70 minutes, or until a toothpick entered into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out on to a wire rack to cool completely.

CHOCOLATE SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 325°F. Move the rack to the bottom third of the oven. Spritz a 10 x 5 inch loaf pan with baking spray or butter and flour. Set aside.
• Using a whisk, sift together the flour, pudding mix, cocoa, salt, baking powder and baking soda in a medium-size mixing bowl.
• In a separate bowl, use an electric mixer to cream together butter, granulated sugar, brown sugar, vanilla and almond extracts.
• Beat for 3 minutes until creamy and light beige in color. Add the eggs one at a time beating well after each addition.
• Add the sifted dry ingredients alternately with the sour cream. Beat on medium speed until combined. Stop and scrape the sides of the bowl periodically.
• After all ingredients are added, increase the mixer speed and beat just until fully combined. The batter will be stiff.
• Spread evenly into loaf pan. Bounce on the counter a couple of times to settle the batter in the pan.
• Bake for 1 hour 20-25 minutes or until a cake tester inserted into the center shows moist crumbs.
• Cool in pan for 20 minutes, then remove to a cooling rack to cool completely. Wrap tightly and store overnight. [The flavor of the cake intensifies after resting]
• To make the glaze: Melt the milk chocolate chips and heavy cream in the microwave on 50% power stopping to stir every 20 seconds. Repeat until smooth, then mix in corn syrup and almond extract. Stir until combined. Drizzle over cooled cake.
• Store leftovers in an airtight container at room temperature.

DEEP CHOCOLATE SOUR CREAM POUND CAKE

Steps:

• Position a rack in the center of the oven; preheat oven to 325°.
• Grease the inside of a 10-inch Bundt pan; dust the pan with flour; tap out excess flour.
• Sift together the flours, cocoa powder, baking powder, and salt into a bowl; set aside.
• In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes.
• Gradually beat in the sugar.
• Increase speed to med-high and beat until the mixture is well blended and light, about 4 minutes.
• At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
• In a small bowl, stir the vanilla extract into the sour cream.
• If your mixer has a splatter shield attachment, add it now.
• At low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture in two additions and mixing just until blended.
• Scrape batter into the prepared pan and smooth the top.
• Bake the cake for 65-75 minutes, until a cake tester comes out clean.
• Cool the cake in the pan on a wire rack for 15 minutes.
• Invert the cake onto the rack and let cool completely.
• Recommended to glaze w/ Bittersweet Chocolate Glaze (recipe posted separately).

CHOCOLATE SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 325 °F. Grease and flour a 10-inch Bundt pan.
• Using an electric mixer, cream together the butter, sour cream and sugar. Add the eggs, 2 at a time, beating well after each addition. Add the vanilla.
• In another bowl, stir together the flour, baking powder and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Continue to bake for an additional 15 minutes if necessary, but do not open the oven to check the cake for at least 1 hour.