Chocolate Sour Cream Pound Cake

• servings: 10 servings
• active time: 25 minutes
• total time: 2 hours

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

Directions

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

• Serving Size: Serves 10
• Calories: 548 cal
• Total Fat: 34.8 g
• Saturated Fat: 19.7 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 272.9 mg
• Total Carbohydrate: 57.1 g
• Dietary Fiber: 2.8 g
• Total Sugars: 38.4 g
• Protein: 6.9 g