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Chocolate Sour Cream Pound Cake

Name: Chocolate Sour Cream Pound Cake
Prep time: 25 min
Cook time: 1 h 35 min
Total time: 2 h
Yield: 10 servings
Ingredients: 2 sticks (8 ounces) unsalted butter, at room temperature; 4 large eggs, at room temperature; 8 ounces sour cream (1 cup), at room temperature; Cooking spray; 1 1/2 cups all-purpose flour; 1/2 cup unsweetened Dutch-process cocoa powder; 1 teaspoon baking powder; 1 cup granulated sugar; 1/2 cup packed dark brown sugar; 1 teaspoon kosher salt; 2 teaspoons vanilla extract; 4 ounces bittersweet chocolate, finely chopped (about 2/3 cup); 1/2 cup heavy cream

10 servings

portions

25 minutes

temps actif

2 hours

temps total

Commencer à Cuisiner

Ingrédients

2 sticks (8 ounces) unsalted butter, at room temperature

4 large eggs, at room temperature

8 ounces sour cream (1 cup), at room temperature

Cooking spray

1 1/2 cups all-purpose flour

1/2 cup unsweetened Dutch-process cocoa powder

1 teaspoon baking powder

1 cup granulated sugar

1/2 cup packed dark brown sugar

1 teaspoon kosher salt

2 teaspoons vanilla extract

4 ounces bittersweet chocolate, finely chopped (about 2/3 cup)

1/2 cup heavy cream

Instructions

Make the cake:

Step 1: Make the cake:

Heat the oven to 325ºF. Line a 9x5-inch metal loaf pan with parchment paper so that it hangs over two long sides to form a sling. Coat the paper and pan lightly with cooking spray.

Step 2: Make the cake:

Whisk 1 1/2 cups all-purpose flour, 1/2 cup Dutch-process cocoa powder, and 1 teaspoon baking powder together in a medium bowl.

Step 3: Make the cake:

Beat 2 sticks room-temperature unsalted butter, 1 cup granulated sugar, 1/2 cup packed dark brown sugar, and 1 teaspoon kosher salt together with the paddle attachment in a stand mixer on medium speed until lightened in color and fluffy, about 2 minutes. Use a flexible spatula to scrape down the sides of the bowl as needed.

Step 4: Make the cake:

Beat in 2 teaspoons vanilla extract and 4 room-temperature large eggs one at a time, beating well and scraping down the sides of the bowl after each addition.

Step 5: Make the cake:

Add half of the flour mixture and beat on the lowest speed until just combined. Beat in 8 ounces room-temperature sour cream until just combined. Beat in the remaining flour, scraping down the sides as needed, until the batter is smooth and combined.

Step 6: Make the cake:

Transfer the batter into the loaf pan and smooth out the top. Pick up the pan and gently tap on the work surface a few times to remove any air bubbles.

Step 7: Make the cake:

Bake until a tester inserted into the center comes out clean, 90 to 95 minutes. Place on a wire rack and let cool for 30 minutes. Invert the cake out of the pan and onto the rack. Let cool completely, at least 1 1/2 hours.

Make the ganache:

Step 1: Make the ganache:

Place 4 ounces finely chopped bittersweet chocolate in a medium heatproof bowl.

Step 2: Make the ganache:

Bring 1/2 cup heavy cream to a gentle simmer in a small saucepan over low heat. Pour over the chocolate and let sit for 5 minutes. Stir with a flexible spatula until completely smooth.

Step 3: Make the ganache:

Pour over the top of the cake. Let sit until the ganache is set, at least 20 minutes. Slice and serve.

Nutrition

Taille de Portion

Serves 10

Calories

548 cal

Lipides Totaux

34.8 g

Lipides Saturés

19.7 g

Lipides Insaturés

0.0 g

Acides Gras Trans

Cholestérol

0 mg

Sodium

272.9 mg

Glucides Totaux

57.1 g

Fibres Diététiques

2.8 g

Sucres Totaux

38.4 g

Protéines

6.9 g