Chocolate Sour Cream Pound Cake
Whisk together 3c all-purpose flour, 1/2 c cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
1
Beat together 1 and 1/2 c softened butter and 3 c sugar.
2
Beat in five eggs, one at a time, mixing well after each.
3
Scrape down the sides of the bowl as needed in between egg additions.
4
With mixer on low speed, gradually add the flour mixture, alternating with sour cream.
5
So you’ll add: flour mix, sour cream, flour mix, sour cream, flour mix.
6
After the last flour addition, the batter will be pretty thick.
7
Next, gradually add 3/4 c hot water while the mixer is on low speed. The mixture will be kind of sloshy and gloopy at first, but that’s okay!
8
After mixing on low speed to incorporate the water, increase speed to medium for a minute and the batter will come together nicely.
9
Pour batter into a tube pan that has been greased and dusted with cocoa powder.
10
Bake at 325F for about an hour and 20 minutes.
11
While the cake is cooling completely, prepare the ganache by adding 1 c heavy whipping cream to a small saucepan over medium-high heat.
12
Stir often until the cream is steaming and small bubbles form around the edges. Do not bring it to a boil!
13
Pour the hot cream over 1 1/3 cups chocolate chips in a mixing bowl. Don’t stir—just let it sit for about 5 minutes.
14
After time has elapsed, stir together to incorporate the chocolate into the cream.
15
Let it sit for another 15 minutes to thicken slightly.
16
Drizzle or spoon the ganache over the cooled cake, allowing it to drip down the sides.
17
Visit Margin Making Mom for the full printable recipe and more delicious desserts!
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