Deep Chocolate Sour Cream Pound Cake Recipes

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CHOCOLATE SOUR CREAM POUND CAKE



Chocolate Sour Cream Pound Cake image

Provided by Melissa Sperka

Categories     Cake     Dessert

Number Of Ingredients 18

2 cup all-purpose flour
1 3.9 oz chocolate fudge or chocolate instant pudding mix
3/4 cup dutch process cocoa ( [i.e. Hershey's Special Dark])
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 cup butter (softened)
1 cup light brown sugar
3/4 cup granulated sugar
1 1/2 tsp pure vanilla extract
1/2 tsp pure almond extract
4 large eggs
1 8 oz container sour cream
Chocolate glaze:
1 cup milk chocolate chips
1/3 cup heavy cream
2 Tbsp dark corn syrup
1/4 tsp pure almond extract

Steps:

  • Preheat the oven to 325°F. Move the rack to the bottom third of the oven. Spritz a 10 x 5 inch loaf pan with baking spray or butter and flour. Set aside.
  • Using a whisk, sift together the flour, pudding mix, cocoa, salt, baking powder and baking soda in a medium-size mixing bowl.
  • In a separate bowl, use an electric mixer to cream together butter, granulated sugar, brown sugar, vanilla and almond extracts.
  • Beat for 3 minutes until creamy and light beige in color. Add the eggs one at a time beating well after each addition.
  • Add the sifted dry ingredients alternately with the sour cream. Beat on medium speed until combined. Stop and scrape the sides of the bowl periodically.
  • After all ingredients are added, increase the mixer speed and beat just until fully combined. The batter will be stiff.
  • Spread evenly into loaf pan. Bounce on the counter a couple of times to settle the batter in the pan.
  • Bake for 1 hour 20-25 minutes or until a cake tester inserted into the center shows moist crumbs.
  • Cool in pan for 20 minutes, then remove to a cooling rack to cool completely. Wrap tightly and store overnight. [The flavor of the cake intensifies after resting]
  • To make the glaze: Melt the milk chocolate chips and heavy cream in the microwave on 50% power stopping to stir every 20 seconds. Repeat until smooth, then mix in corn syrup and almond extract. Stir until combined. Drizzle over cooled cake.
  • Store leftovers in an airtight container at room temperature.

Nutrition Facts : ServingSize 1 serving, Calories 489 kcal, Carbohydrate 63 g, Protein 6 g, Fat 22 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 114 mg, Sodium 305 mg, Fiber 3 g, Sugar 43 g, UnsaturatedFat 7 g

CHOCOLATE SOUR CREAM POUND CAKE



Chocolate Sour Cream Pound Cake image

This is a moist, deep chocolate sour cream pound cake with ganache for even more addictive chocolate flavor! This old fashioned chocolate pound cake recipe is the best chocolate pound cake for any occasion!

Provided by Chenée Lewis

Categories     Dessert     Snack

Time 1h25m

Number Of Ingredients 15

2 cups granulated sugar
1 cup salted butter (room temperature (2 sticks))
4 large eggs (room temperature)
2 tsp pure vanilla extract
8 oz. sour cream (room temperature (1 cup))
2 cups all-purpose flour ((256g))
½ cup unsweetened cocoa powder
1 ½ tsp instant espresso powder
1 tsp baking powder
1/4 tsp baking soda
¾ cup boiling water
baking spray
4 oz bittersweet chocolate (chopped)
½ cup heavy cream
2 tbsp light corn syrup

Steps:

  • Preheat the oven to 325°F.
  • In a large bowl or the bowl of a stand mixer, cream together butter and sugar for 3-5 minutes or until light and fluffy.
  • Add eggs one at a time, followed by vanilla, mixing until incorporated after each addition.
  • Mix in sour cream until well combined.
  • Sift in flour, cocoa powder, espresso powder, baking powder, and baking soda. Fold in with a rubber spatula. Mixture should be fully combined, but do not overmix.
  • Carefully pour in boiling water and gently mix to combine (don't splash any onto yourself!). Mix only until the batter is fully combined.
  • Spray a 10-12 inch fluted tube or Bundt pan with baking spray, including all crevices. Pour batter into prepared pan. Carefully drop once or twice from an inch or two onto the counter to elmininate air bubbles.
  • Bake in preheated oven for 60-70 minutes, or until a toothpick entered into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out on to a wire rack to cool completely.

Nutrition Facts : ServingSize 1 slice, Calories 325 kcal, Carbohydrate 40 g, Protein 4 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 80 mg, Sodium 119 mg, Fiber 1.4 g, Sugar 26 g

CHOCOLATE SOUR CREAM POUND CAKE



Chocolate Sour Cream Pound Cake image

Chocolate Sour Cream Pound Cake is the perfect dessert for your next potluck or gathering.

Provided by Paula Deen

Categories     baking     classics     dessert     potluck     southern     sweets     valentine's day

Time 20m

Yield 16

Number Of Ingredients 8

2 sticks softened butter
8 oz sour cream
3 cups sugar
6 eggs
1 teaspoon vanilla extract
2 1/4 cups cake flour
1 teaspoon baking powder
3/4 cup unsweetened cocoa powder

Steps:

  • Preheat the oven to 325 °F. Grease and flour a 10-inch Bundt pan.
  • Using an electric mixer, cream together the butter, sour cream and sugar. Add the eggs, 2 at a time, beating well after each addition. Add the vanilla.
  • In another bowl, stir together the flour, baking powder and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Continue to bake for an additional 15 minutes if necessary, but do not open the oven to check the cake for at least 1 hour.

SOUR CREAM POUND CAKE



Sour Cream Pound Cake image

Much better than the standard pound cake, I got the recipe from a great-aunt, over 40 years ago.

Provided by Will Barber

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 10

Number Of Ingredients 6

1 ½ cups all-purpose flour
1 ½ cups white sugar
½ cup butter
½ cup sour cream
3 eggs
1 pinch baking soda

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan.
  • In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
  • Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan.
  • Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.

Nutrition Facts : Calories 311.8 calories, Carbohydrate 44.9 g, Cholesterol 85.3 mg, Fat 13.3 g, Fiber 0.5 g, Protein 4.3 g, SaturatedFat 7.8 g, Sodium 120.2 mg, Sugar 30.2 g

SOUR CREAM POUND CAKE



Sour Cream Pound Cake image

Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 20 servings.

Number Of Ingredients 9

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
Confectioners' sugar, optional

Steps:

  • In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.

Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE SOUR CREAM POUND CAKE



Chocolate Sour Cream Pound Cake image

Make and share this Chocolate Sour Cream Pound Cake recipe from Food.com.

Provided by ElaineAnn

Categories     Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 8

1 cup butter
3 cups sugar
1/4 teaspoon baking soda
1 teaspoon vanilla
6 eggs
3 cups flour
6 tablespoons cocoa
1 cup sour cream

Steps:

  • Cream sugar and butter until light.
  • Add soda and vanilla.
  • Add one egg at a time, alternating with small amounts of flour until all the flour and eggs are used.
  • Add cocoa and sour cream. Mix until just blended.
  • Pour into greased and floured tube cake pan.
  • Bake at 325° for 1 1/2 hours or until done.

Nutrition Facts : Calories 531.7, Fat 22.4, SaturatedFat 13, Cholesterol 154.8, Sodium 181, Carbohydrate 76.4, Fiber 1.3, Sugar 50.3, Protein 7.6

CHOCOLATE CHOCOLATE CHIP SOUR CREAM POUND CAKE



Chocolate Chocolate Chip Sour Cream Pound Cake image

After I couldn't find a recipe for chocolate sour cream pound cake, I made this recipe by combining three cake recipes and using some suggestions from my brother-in-law. It will stay moist for a week, but this cake is so good it won't last that long!

Provided by Amanda

Categories     Desserts     Cakes     Pound Cake Recipes

Time 4h5m

Yield 12

Number Of Ingredients 11

2 ¾ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons unsweetened cocoa powder
1 cup sour cream
2 teaspoons vanilla extract
1 cup unsalted butter
2 ½ cups white sugar, divided
6 eggs, separated
¼ teaspoon cream of tartar
½ cup semisweet chocolate chips

Steps:

  • Before you begin, bring all of the cold ingredients to room temperature: set out the sour cream, butter, and the eggs (separate the eggs while they are still cold) for about half an hour before making the cake batter.
  • Preheat an oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10-inch tube pan. Sift together the flour, baking soda, salt, and cocoa powder. Combine the sour cream and vanilla extract in a separate bowl.
  • Beat the butter with an electric mixer in a large bowl until creamy, about 30 seconds. Gradually add 2 cups of sugar and beat on high speed until light and fluffy. The mixture should be noticeably paler in color. Add the room-temperature egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next.
  • Pour in one third of the flour mixture and mix on low speed until combined. Blend in half of the sour cream mixture. Continue adding the flour mixture alternately with the sour cream, mixing until just incorporated. Fold in the chocolate chips.
  • Beat the egg whites and cream of tartar in a clean mixing bowl with clean beaters until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until medium-stiff peaks are formed (lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.) Use a whisk or rubber spatula to fold 1/3 of the meringue mixture into the cake batter to lighten it.
  • Fold the remaining egg white mixture into the batter until combined. Pour the batter into the prepared pan and spread it evenly. Bake the cake for about 1 hour and 15 minutes, or until the cake springs back when you touch it lightly and a toothpick inserted in the cake comes out clean.
  • Let the cake cool in the pan for ten minutes before inverting the cake onto a wire rack to cool completely.

Nutrition Facts : Calories 515.8 calories, Carbohydrate 69.6 g, Cholesterol 142.1 mg, Fat 24.4 g, Fiber 1.5 g, Protein 7.3 g, SaturatedFat 14.4 g, Sodium 230.4 mg, Sugar 45.9 g

DEEP CHOCOLATE SOUR CREAM POUND CAKE



Deep Chocolate Sour Cream Pound Cake image

Make and share this Deep Chocolate Sour Cream Pound Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1/2 cup cake flour
1 cup Dutch-processed cocoa powder
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups unsalted butter, softened
2 1/2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 cup sour cream

Steps:

  • Position a rack in the center of the oven; preheat oven to 325°.
  • Grease the inside of a 10-inch Bundt pan; dust the pan with flour; tap out excess flour.
  • Sift together the flours, cocoa powder, baking powder, and salt into a 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 speed to med-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, add 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 batter into the prepared pan and smooth the top.
  • Bake the cake for 65-75 minutes, until a cake tester 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.
  • Recommended to glaze w/ Bittersweet Chocolate Glaze (recipe posted separately).

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