Are you craving a moist, intensely chocolatey cake that's surprisingly easy to make? Then look no further! This chocolate sour cream pound cake recipe is your answer. It's a perfect blend of rich chocolate flavor and a delightfully tender crumb, making it ideal for any occasion – from a casual weeknight dessert to a sophisticated dinner party. This recipe is a testament to the magic of simple ingredients, elevated to delicious heights with a few clever techniques. Get ready to impress yourself and your loved ones with this easy and unbelievably tasty cake!
Ingredients:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (60g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (225g) sour cream
- 1 cup (240ml) freshly brewed hot coffee
Instructions:
Get started: Preheat your oven to 350°F (175°C) and grease and flour a 10-inch bundt pan or a 9x13 inch baking pan. This simple step ensures your cake releases beautifully.
Combine dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps of cocoa powder.
Add wet ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
Incorporate sour cream and coffee: Gently stir in the sour cream and hot coffee until the batter is smooth. The hot coffee will enhance the chocolate flavor, promising a truly decadent treat.
Bake: Pour the batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times can vary, so keep an eye on it!
Cool and serve: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, dust with powdered sugar or your favorite chocolate ganache for an extra touch of indulgence.
Tips for the Best Chocolate Sour Cream Pound Cake:
- Room temperature ingredients: Using room temperature ingredients ensures even mixing and a smoother batter.
- Don't overmix: Overmixing can lead to a tough cake. Mix until just combined.
- Check for doneness: Start checking for doneness around 50 minutes to avoid overbaking.
- Let it cool completely: Allowing the cake to cool completely prevents it from crumbling when you slice it.
Variations:
- Add nuts: Fold in ½ cup of chopped walnuts or pecans for added texture and flavor.
- Chocolate chips: Stir in 1 cup of chocolate chips for extra chocolatey goodness.
- Different frostings: Experiment with different frostings like cream cheese frosting or a simple chocolate glaze.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 18-22g
- Protein: Approximately 4-5g
- Carbohydrates: Approximately 45-50g
This delicious chocolate sour cream pound cake is perfect for satisfying your chocolate cravings. It’s a simple recipe that delivers big on flavor and texture, making it a winner for both casual baking and special occasions. Enjoy this easy recipe and share it with your friends and family! It's sure to become a new favorite in your recipe collection of quick dinner ideas and healthy meals, offering a delightful homemade cooking experience. This is among the best recipes you'll find for a truly delicious dish.