After baking this pound cake, our cross-tester had said, “This is such a tasty, deeply chocolaty cake!” That reaction was my exact goal when developing this recipe. There’s nothing I hate more than baking a chocolate cake, only to find that the chocolate flavor is a little lackluster.

I’m a strong believer that a good chocolate sour cream pound cake should be tender and dense (but never heavy), with a super chocolaty, just-sweet-enough flavor. It also has to be finished with a thick layer of rich, glossy ganache. This is exactly what you can expect from this pound cake recipe. Tangy sour cream adds flavor and keeps the cake tender, while Dutch-process cocoa powder ensures a richly colored cake and big chocolate flavor. Best of all, this is an extremely easy cake to pull off — so even if you’re a total beginner baker, you’ve got this.

Why you’ll love it

Key ingredients in Chocolate Sour Cream Pound Cake

Chocolate Sour Cream Pound Cake

Serves 8 to 10

For the cake:

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

For the ganache:

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

1/2 cup heavy cream

Make the cake:

1. Heat the oven to 325 F. Line a 9-by-5-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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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:

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

2. 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.

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

Recipe notes

Make ahead: The unfrosted cake can be baked up to one day ahead and stored in an airtight container at room temperature.

Storage: Refrigerate leftovers in an airtight container for up to four days.

(Kelli Foster is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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