A cocoa-rich chocolate pound cake gets added tenderness from sour cream and a glossy chocolate-chip ganache. Cool the cake before pouring the topping.
The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.
Table of Contents
What you need
Gather and measure the ingredients before starting. Keep optional adjustments small so the finished texture remains predictable.
- 1 1/2 cups unsalted butter, room temperature
- 1 tablespoon vegetable oil
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 6 large eggs, room temperature
- 2 1/2 cups sifted cake flour
- 1/2 cup cocoa powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 8 oz sour cream, room temperature
- 1/4 cup brewed coffee, room temperature
- 1 tablespoon vanilla extract, for cake
- 1 cup semisweet chocolate chips
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract, for ganache
- Pinch salt, for ganache
How to prepare it
Avoid overbeating once flour enters the batter. Greasing and cocoa-dusting the pan helps release the cake without pale flour marks.
Follow the sequence in the card, then check the final texture and seasoning before serving.
Serving and storage
Slice after the ganache settles. Cover and refrigerate leftovers promptly because the topping contains cream.
Frequently asked questions
Why use coffee?
A small amount deepens cocoa flavor without making a coffee-flavored cake.
When should I glaze?
Wait until the cake has cooled so the ganache stays on top rather than running off.
Conclusion
The card below keeps the ingredient amounts, method and timing together. Use the visual doneness cues in addition to the clock.
Recipe card
PrintChocolate Pound Cake
A cocoa-rich chocolate pound cake gets added tenderness from sour cream and a glossy chocolate-chip ganache. Cool the cake before pouring the topping.
- Prep Time: 30 mins
- Cook Time: 70–90 mins
- Total Time: About 100–120 mins plus cooling
- Yield: 12 1x
- Cuisine: American
Ingredients
- 1 1/2 cups unsalted butter, room temperature
- 1 tablespoon vegetable oil
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 6 large eggs, room temperature
- 2 1/2 cups sifted cake flour
- 1/2 cup cocoa powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 8 oz sour cream, room temperature
- 1/4 cup brewed coffee, room temperature
- 1 tablespoon vanilla extract, for cake
- 1 cup semisweet chocolate chips
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract, for ganache
- Pinch salt, for ganache
Instructions
- Heat oven to 325°F. Grease a 12-cup Bundt pan and dust it with cocoa.
- Beat butter, oil and both sugars until fluffy. Add eggs one at a time, mixing between additions.
- On low speed add flour, cocoa, salt and baking soda in two additions. Mix in sour cream, coffee and cake vanilla just until combined.
- Pour into pan and bake about 70–90 minutes, checking with a skewer until it comes out without wet batter.
- Cool 10 minutes in the pan, invert onto a rack and cool fully.
- Warm chocolate chips with cream gently, stirring until smooth. Add ganache vanilla and salt, then pour over cooled cake and let set.
