Sour Cream Chocolate Pound Cake
A rich, moist chocolate pound cake with a tang of sour cream and deep chocolate flavor, perfect for special occasions or indulgent everyday treats.
Ingredients
Instructions
- Cream butter and sugar thoroughly.
- Add eggs, one at a time, mixing well after each addition.
- Melt unsweetened chocolate and gradually add to the mixture while mixing.
- Add vanilla extract.
- Combine baking soda with sour cream.
- Add the sour cream mixture quickly to the egg-sugar mixture.
- Mix until smooth.
- Sift flour and salt together; add 1 cup at a time until just blended, do not overmix.
- Add the boiling water and mix until blended.
- Pour batter into a greased and cocoa-powdered Bundt or decorative pan.
- Bake at 350°F for 1 hour and 15 minutes, checking for doneness after 1 hour.
- Optional: Glaze with diluted fudge icing so that it drips down the sides.
Tips & Substitutions
For a richer flavor, consider using high-quality dark chocolate instead of unsweetened chocolate. If you don't have sour cream, Greek yogurt can be a suitable substitute. To avoid overmixing the batter, gently fold in the flour until just combined. Ensure your eggs are at room temperature for better incorporation into the batter.
Serving Suggestions
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an elegant touch, serve alongside fresh berries or a drizzle of chocolate sauce. It also complements coffee or a rich dessert wine, making it perfect for gatherings or as a sweet ending to a meal. Explore more American recipes for delightful pairing ideas.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice a piece and microwave it for about 15-20 seconds, ensuring it stays moist. Alternatively, serve it cold for a denser texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Chocolate Pound Cake contains roughly 295 calories, with 5g protein, 49g carbohydrates, and 3g fat. It is a good source of vitamin C (16% of the Daily Value), protein (11% of the Daily Value), and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 948mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of chocolate?
Yes, you can experiment with milk or semi-sweet chocolate, but it will alter the cake's flavor and sweetness. Keep in mind that unsweetened chocolate is used to balance the sugar in the recipe, so adjust sugar levels accordingly.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or overmixing the batter. Ensure you're checking for doneness with a toothpick, and avoid mixing too vigorously after adding flour to maintain a light texture.
Is it possible to make this cake in advance?
Absolutely! This cake actually tastes better the next day as the flavors meld. You can bake it a day in advance, let it cool completely, and store it covered. Just add any glaze or toppings right before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).