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Chocolate-Sour Cream Pound Cake With Ganache

If you’re looking for a moist pound cake full of chocolate flavor, you’ve found it here with this Chocolate-Sour Cream Pound Cake. Rich, decadent, and bursting with chocolate flavor — what more could you ask for?! Well, you could drizzle the cake with a glossy chocolate ganache for a dazzling finish.

Chocolate-Sour Cream Pound Cake With Ganache

This dense Chocolate Sour Cream Pound Cake is a chocolate lovers dream, topped with a waterfall of velvety chocolate ganache
Prep Time20 mins
Cook Time1 hr 15 mins
Cooling1 hr
Total Time2 hrs 35 mins
Course: Dessert
Cuisine: American
Keyword: bundt, chocolate bundt cake, Chocolate chip, chocolate dessert, Cream Cheese, Deep Chocolate, Delicious desserts, Dessert
Servings: 12
Calories: 559kcal

Equipment

  • Measuring Cups/Spoons Set
  • 2-Quart Saucepan
  • Glass Nesting Bowls
  • High-Heat Scraper
  • 5-Quart Stand Mixer
  • Cast-Iron Bundt Pan
  • Glass Liquid Measuring Cups

Ingredients

THE CAKE, CREAM

  • 2 Sticks unsalted butter (16 Tbsp.), softened
  • 3 cups Sugar
  • 1 cup Sour cream
  • 6 Eggs
  • 2 tsp. Pure vanilla extract

COMBINE

  • 2 ¼ cups All-purpose flour 
  • 2 tsp. Instant espresso powder 
  • 1 tsp. Baking powder 
  • ½ tsp. Table salt 
  • ¾ cup Mini semisweet chocolate chips
  • ¾ cup Unsweetened cocoa powder 

THE GANACHE, HEAT

  • ¾ cup Mini semisweet chocolate chips
  • cup Heavy cream

Instructions

  • Preheat oven to 325°. Thoroughly coat the inside of a 13-cup cast-iron fluted cake (Bundt) pan with butter, then with flour.
  • For the cake, cream butter and sugar in the bowl of a stand mixer with paddle attachment until light and fluffy, 5 minutes. Add sour cream and beat until combined. Add eggs, 2 at a time, beating well after each addition. Beat in vanilla.
  • Combine flour, cocoa, espresso powder, baking powder, and salt. Beat half the flour mixture into creamed mixture. Add remaining flour mixture, beat on medium speed 2 minutes, then fold in chocolate chips.
  • Pour batter into prepared pan and smooth top. Bake cake until a toothpick inserted into center of cake comes out clean, 1¼-1½ hours. Let cake cool in pan on a rack 30 minutes before turning out to cool completely.
  • For the ganache, heat chocolate chips and cream in a saucepan over low, stirring until chocolate melts; pour over cooled cake.

Notes

Per serving, Calories: 559

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories559
  • % Daily Value *
  • Total Fat 31g 48%
    • Saturated Fat 18g 90%
  • Cholesterol 156mg 52%
  • Sodium 193mg 9%
  • Total Carbohydrate 71g 24%
    • Protein 8g 16%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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      Written by Lisa Yarde

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