Glazed Chocolate Sour Cream Pound Cake Recipe

Ingredients

Cake Release

• 1 tablespoon unsalted butter melted (14 grams)
• 1 tablespoon natural cocoa

Chocolate Sour Cream Pound Cake

• 2 cups unbleached all-purpose flour sifted (250 grams)
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 6 ounces 60% bittersweet chocolate chopped into small pieces (169 grams)
• 3/4 cup natural cocoa (64 grams)
• 1 teaspoon instant espresso powder
• 3/4 cup boiling water (180 ml)
• 1 cup sour cream room temperature (242 grams)
• 12 tablespoons unsalted butter room temperature (169 grams)
• 2 cups packed dark brown sugar (400 grams)
• 1 tablespoon vanilla extract
• 5 large eggs room temperature (250 grams)

Chocolate Ganache

• 4 ounces 60% bittersweet chocolate chopped fine
• 4 ounces heavy cream

Instructions

1. Stir together the melted butter and cocoa in a small bowl until a paste forms. Using a pastry brush, coat all interior surfaces of a standard 12-cup Bundt pan. If the mixture becomes too thick, microwave for 5-10 seconds until warm and softened. Adjust oven rack to lower-middle position and preheat oven to 350 degrees Fahrenheit.
2. In a medium bowl, whisk together the flour, kosher salt, and baking soda until well combined.
3. Place the chopped bittersweet chocolate and instant espresso powder in a heatproof bowl. Sift the cocoa powder on top to remove lumps. Pour boiling water over the mixture and let sit for 1 minute. Whisk until smooth and allow to cool to about 80°F. Whisk in the sour cream and set aside.
4. Crack eggs into a small bowl or measuring cup. Cut the butter into 12 pieces and place in a stand mixer fitted with a paddle attachment.
5. Beat the butter on medium speed for 1 minute. Add the dark brown sugar in two increments of 1 cup each, beating on medium speed for 30 seconds after each addition. Scrape down the sides if needed. Continue beating on medium speed for 4-5 minutes until fluffy and creamy. Add vanilla extract and mix until incorporated.
6. Stop mixer and add eggs one at a time, mixing on medium speed for about 20 seconds between each egg. After the first three eggs, scrape down sides and bottom of the bowl before adding the remaining eggs.
7. Add about one-third of the flour mixture and mix on low speed until just incorporated. Add half of the chocolate and sour cream mixture and mix on low speed until combined. Scrape the bowl, then add half of the remaining flour and all of the remaining chocolate mixture. Add the rest of the flour mixture and beat until just incorporated. Scrape down the bowl and mix on medium speed for 30 seconds until batter is smooth and combined.
8. Spoon the batter carefully into the prepared Bundt pan, avoiding spilling on the sides. Bake for 50 minutes until a wooden skewer inserted near the center comes out with a few moist crumbs or an instant-read thermometer reads 200°F. Remove from oven and place on wire rack.
9. Let the cake cool in the pan for 15 minutes, then invert onto a parchment-lined wire rack. Allow to cool completely at room temperature, about 3 hours.
10. Chop 4 ounces of bittersweet chocolate finely and place in a heatproof bowl. Heat 4 ounces of heavy cream to just boiling on stovetop or in microwave (60-90 seconds). Pour hot cream over chocolate; let sit 1 minute. Whisk gently from center outward until smooth. If lumps persist, microwave for 15-20 seconds and whisk again. Cool to 80-85°F, then spoon glaze slowly over cake. Serve immediately or allow glaze to set.

Notes

• This recipe is adapted from America’s Test Kitchen for reliability and consistency.
• Weighing ingredients like flour, butter, and eggs is recommended for best results. Use a kitchen scale especially for eggs if using non-standard sizes.
• Use bittersweet chocolate with 60-62% cocoa content for optimal moistness; higher percentages can dry the cake.
• A 12-cup Bundt pan is required. If using a 10-cup pan, fill no more than 3/4 full. Use leftover batter for cupcakes or mini Bundt cakes.
• Store cake covered at room temperature up to 4 days without glaze, or up to 2 days with glaze. For longer storage, refrigerate wrapped slices or freeze individual pieces for up to 1 month.