I’ve Been Making This Old-School Cake for Years

This tender dessert is everything you would want in a chocolate cake.

With a rich ganache topping and deep chocolaty flavor, this will become an instant favorite. Ryan Liebe/TCA

After baking this pound cake, our cross-tester had said, “This is such a tasty, deeply chocolaty cake!” That reaction was my exact goal when developing this recipe. There’s nothing I hate more than baking a chocolate cake, only to find that the chocolate flavor is a little lackluster.

I’m a strong believer that a good chocolate sour cream pound cake should be tender and dense (but never heavy), with a super chocolaty, just-sweet-enough flavor. It also has to be finished with a thick layer of rich, glossy ganache. This is exactly what you can expect from this pound cake recipe. Tangy sour cream adds flavor and keeps the cake tender, while Dutch-process cocoa powder ensures a richly colored cake and big chocolate flavor. Best of all, this is an extremely easy cake to pull off—so even if you’re a total beginner baker, you’ve got this.

Why You’ll Love It

• It has the best chocolaty flavor. I tested several iterations of this recipe to ensure that there’s plenty of chocolate.
• The ganache topping is unreal. This simple two-ingredient topping is what takes this pound cake from really good to totally unforgettable.

Key Ingredients in Chocolate Sour Cream Pound Cake

• Sugar: A mix of granulated and dark brown sugar sweetens the cake just enough.
• Cocoa powder: You want to use unsweetened Dutch-process cocoa powder, which gives the cake a darker color and more chocolaty flavor. I did also test the recipe with natural cocoa powder and don’t recommend it here, because the result simply isn’t as flavorful.
• Butter: You’ll use two sticks of unsalted butter. Be sure to allow ample time for the butter to soften to room temperature, as the batter will be smoother and easier to mix together.
• Sour cream: Full-fat sour cream is the best choice for this cake. Plan to let this sit on the counter with the butter and eggs to come to room temperature before getting started.

Chocolate Sour Cream Pound Cake

Serves 8 to 10

For the cake:

• 2 sticks (8 ounces) unsalted butter, at room temperature
• 4 large eggs, at room temperature
• 8 ounces sour cream (1 cup), at room temperature
• Cooking spray
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1 teaspoon baking powder
• 1 cup granulated sugar
• 1/2 cup packed dark brown sugar
• 1 teaspoon kosher salt
• 2 teaspoons vanilla extract

For the ganache:

• 4 ounces bittersweet chocolate, finely chopped (about 2/3 cup)
• 1/2 cup heavy cream

Make the cake:

1. Heat the oven to 325 degrees F. Line a 9-by-5-inch metal loaf pan with parchment paper so that it hangs over two long sides to form a sling. Coat the paper and pan lightly with cooking spray.

2. Whisk 1 1/2 cups all-purpose flour, 1/2 cup Dutch-process cocoa powder, and 1 teaspoon baking powder together in a medium bowl.

3. Beat 2 sticks room-temperature unsalted butter, 1 cup granulated sugar, 1/2 cup packed dark brown sugar, and 1 teaspoon kosher salt together with the paddle attachment in a stand mixer on medium speed until lightened in color and fluffy, about 2 minutes. Use a flexible spatula to scrape down the sides of the bowl as needed.

4. Beat in 2 teaspoons vanilla extract and 4 room-temperature large eggs one at a time, beating well and scraping down the sides of the bowl after each addition.

5. Add half of the flour mixture and beat on the lowest speed until just combined. Beat in 8 ounces room-temperature sour cream until just combined. Beat in the remaining flour, scraping down the sides as needed, until the batter is smooth and combined.

6. Transfer the batter into the loaf pan and smooth out the top. Pick up the pan and gently tap on the work surface a few times to remove any air bubbles.

7. Bake until a tester inserted into the center comes out clean, 90 to 95 minutes. Place on a wire rack and let cool for 30 minutes. Invert the cake out of the pan and onto the rack. Let cool completely, at least 1 1/2 hours.

Make the ganache:

1. Place 4 ounces finely chopped bittersweet chocolate in a medium heatproof bowl.

2. Bring 1/2 cup heavy cream to a gentle simmer in a small saucepan over low heat. Pour over the chocolate and let sit for 5 minutes. Stir with a flexible spatula until completely smooth.

3. Pour over the top of the cake. Let sit until the ganache is set, at least 20 minutes. Slice and serve.

Recipe Notes

Make ahead: The unfrosted cake can be baked up to one day ahead and stored in an airtight container at room temperature.

Storage: Refrigerate leftovers in an airtight container for up to four days.

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