This Chocolate Sour Cream Pound Cake is unapologetically rich and fudgy. It’s for the chocolate fans in your life as well as those you’d like to convert. The cake batter bakes into a dense pound cake with a deep dark brownie-like texture that’s then drizzled with a waterfall of warm chocolate ganache. Baking this chocolate variation in a loaf pan is a fun way to change-up dessert and could even be served a la mode if desired, waiting to drizzle the warm ganache on top of it just before your set to devour it all. Ice cream or not, it’s a chocolate lovers dream dessert.
This intensely chocolate cake—a favorite of chef Sascha Lyon’s wife, Latoya—benefits from three glazings with sugar syrup. The glaze keeps the cake moist, and the extra sweetness complements the chocolate.
This recipe is yet another awesome creation by the wonderful Tish Boyle. Another success after her Brioche Cake and the other Chocolate Cake. Usually before I try out a new recipe, I do a quick Google search to find some reviews and tips on the recipe by other bloggers. Regarding this recipe, I saw that many people had reduced the amount of sugar since they thought it was too much. I was a little confused as to which route to take…the less sugar way or just follow the original recipe. I am always wary of altering the basics (sugar, butter, eggs, etc.) of a new recipe and in the end, decided to just put my trust on the author and bake away. The cake came out perfect. Tender, moist and as the title says, deeply chocolatey. The sweetness of the cake is perfectly balanced by the bittersweet glaze. The cake was so dark it was really hard to photograph well.
1 1/2 cups all purpose flour
1/2 cup cake flour
1 cup Dutch processed cocoa powder
2 1/4 tsp baking powder
1/2 tsp salt
1 1/2 cups unsalted butter, softened
2 1/2 cups caster sugar (I used 1 3/4 cups)
4 large eggs
2 tsp vanilla
1 cup sour cream
1 cup whipping cream
1 cup choc chips or 250g dark semi sweet chocolate (chopped)
Boil whipping cream, take off heat and add in chocolate. Let it stand until melted, stir to smooth.
How to make it :
Pre-heat oven to 170dC and grease the inside of 10-inch Bundt pan, dust the pan with flour.
Stir together the flours, cocoa powder, baking powder and salt in a medium bowl. Set aside.
Use an electric mixture, beat butter at medium speed until very creamy, about 2 mins. Gradually beat in sugar. Increase speed to medium high, beat mixture until light and well blended, about 4 mins. Beat in eggs one at a time, mixing well after addition and scraping down the sides of the bowl as necessary.
In a small bow, stir the vanilla into the sour cream. At low speed, add dry ingredients to the butter mixture in three additions, alternating with sour cream in two additions and mixing until blended.
Pour into prepared pan, bake for 65 -75 mins or until cake is done. Cool cake in pan on wire rack for 15 mins.
Invert cake onto the rack and let cool completely. Our glaze on cake. Suitable to serve warm or chilled.