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Chocolate Sour Cream Pound Cake

Decadent Chocolate Sour Cream Pound Cake for Every Occasion

This Chocolate Sour Cream Pound Cake is a rich and moist dessert, perfect for any occasion with its indulgent chocolate flavor.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg can be swapped for flaxseed meal or aquafaba for vegan option
  • 1 cup sour cream can substitute with Greek yogurt
  • 1/4 cup milk consider buttermilk for a twist
  • 2 teaspoons vanilla extract homemade is delightful
  • 2 cups all-purpose flour or 1:1 gluten-free blend
  • 1/2 cup cocoa powder Dutch-process for richer taste
  • 1 teaspoon baking powder can be omitted if using self-raising flour
  • 1 teaspoon baking soda ensure it's fresh
  • 1/2 teaspoon kosher salt sea salt works well as a substitute
  • 1 cup chocolate chips dark or semi-sweet, mini chips for a lighter feel

Equipment

  • stand mixer
  • 9x5-inch loaf pan
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and grease and line a 9x5 inch loaf pan with parchment paper.
  2. In a stand mixer, cream the butter until smooth and creamy, about 2-3 minutes.
  3. Add the granulated sugar and light brown sugar to the creamed butter and beat until light and fluffy, about 3 minutes.
  4. Mix in the egg, then gradually blend in sour cream, milk, and vanilla extract until smooth.
  5. Sift together flour, cocoa powder, baking powder, baking soda, and salt. Fold the dry mixture into the wet mixture carefully.
  6. Fold in the chocolate chips until evenly distributed.
  7. Pour the batter into the prepared pan and level it with a spatula. Sprinkle reserved chips on top if desired.
  8. Bake for 60-70 minutes. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
  9. Cool in the pan for 15-20 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 26gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure your butter and eggs are at room temperature for the best results. Check for doneness early and resist the urge to peek during baking.

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