This Old-Fashioned Chocolate Sour Cream Pound Cake is a moist, decadent, fudgy and irresistible cake with velvety chocolate ganache that will grace any occasion. This pound cake comes from my retro recipe collection and it will certainly give you a chocolate coma!
Take a medium-sized bowl. Whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Take a large bowl and beat together butter and sugar until light and creamy. Add in eggs and mix until well-incorporated.
Now add dry ingredients and sour cream until combined well.
Add the boiling water to the batter and mix with electronic mixer at high speed for about a minute until it is well-incorporated.
Spray a 10-inch Bundt cake with baking spray right and pour the batter in the Bundt pan.
Bake the cake for about 1 – 1 hour 10 minutes at 325F. Every oven is different and mine takes about 1 hour. Check by inserting a tooth-pick to the center of the cake and if it comes out clean, the cake is ready.
Take out the cake and allow it to cool in the pan for30 minutes.
Chocolate Ganache
Take a heavy sauce pan and heat the heavy cream just until it starts to simmer and there are small bubbles on the surface. DO NOT BOIL the heavy cream.
Take another bowl and add chocolate morsels in the bowl. Pour over the heavy cream on it and mix until combined well. Let the ganache cool down for 10 minutes and then pour it over the cake.
Video
Notes
Sift the Cocoa Powder: Make sure to sift the cocoa powder. It usually have lumps and we want a smooth batter and for that we have to sift the cocoa powder.Dutch Process Cocoa Powder: Ensure to use the Dutch Process Cocoa Powder for this cake to give it an enrich color and flavor.Let the Cake Cool Down: Once out of the oven the cake needs to be cooled. Make sure to let the cake cool in the pan for about 30 minute before pouring the ganache over it.Be Careful with Hot Water: While mixing the boiling water in the last step, be careful as you do not want to cook the eggs in the batter.