Deep Chocolate Sour Cream Pound Cake

ch 7

Well ladies, let me tell ya….this is one hunk of a cake! I mean, just look at him…err, at it…☺️. Tall? yes…dark?…oh yes…handsome?…of course! And the easiest part is that it is all done in a Bundt pan, no leveling, no filling, no frosting…just bake, glaze and enjoy.😃

ch 3

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.😔


Deep Chocolate Sour Cream Pound Cake

Recipe source: The Cake Book by Tish Boyle


11/2 cups all-purpose flour

1/2 cup cake flour

1 cup Dutch-processed cocoa powder

21/4 tsp baking powder

1/2 tsp salt

11/2 cups (3 sticks) unsalted butter, softened

21/2 cups granulated sugar

4 large eggs

2 tsp vanilla extract

1 cup sour cream

Ingredients for Bittersweet Chocolate Glaze:

3 oz bittersweet chocolate, coarsely chopped

1/3 cup heavy cream

1/2 tsp vanilla extract


Position a rack in the center of the oven and preheat the oven to 325 deg F. Grease the inside of a 10-inch Bundt pan. Dust the pan with flour.

Sift together the flours, cocoa powder, baking powder, and salt into a medium bowl. Set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes. Gradually beat in the sugar. Increase the speed to medium high and beat until the mixture is well blended and light, about 4 minutes. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.

In a small bowl, stir the vanilla extract into the sour cream. If your mixer has a splatter shield attachment, attach it now. At low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture in two additions and mixing just until blended. Scrape the batter into the prepared pan and smooth the top.

Bake the cake for 65 to 75 minutes, until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes.

Invert the cake onto the rack and let cool completely.

To glaze the cake: Place the cake on the wire rack, on a wax paper- or foil-lined baking sheet. Slowly pour the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for about 30 minutes before slicing the cake.

Bittersweet Glaze: Place the chocolate in the bowl of a food processor and process just until finely ground. In a small saucepan, bring the cream to a boil. Remove from the heat and add the chocolate to the pan. Stir until the chocolate is completely melted and the glaze is smooth. Stir in the vanilla extract. Transfer the glaze to a small bowl. Cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.