Chocolate Sour Cream Pound Cake
Description
This chocolate sour cream pound cake is the perfect dessert for small gatherings or dinners. It makes a moist and dense pound cake with a brownie like texture. Drizzle it with a warm ganache glaze or serve it a la mode with ice cream.
Ingredients
2 c. all-purpose flour
3.4 oz. chocolate fudge instant pudding mix
¾ c. Hershey's Special Dark-dutch process cocoa
½ t. salt
1 t. baking powder
¼ t. baking soda
1 c. butter, softened
1 c. brown sugar
¾ c. granulated sugar
1½ t. pure vanilla extract
½ t. pure almond extract
4 large eggs
8 oz. sour cream
Glaze:
1 c. milk chocolate chips
⅓ c. heavy cream
2 T. dark corn syrup
¼ t. pure almond extract
Directions
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Preheat oven to 325 degrees. Move the oven rack to the bottom ⅓ of the oven. Grease a 9x5x4 inch loaf pan with cooking spray or butter and flour.
Sift together flour, pudding mix, cocoa, salt, baking powder and baking soda; set aside.
In the bowl of a stand mixer, cream butter and both sugars with the vanilla and almond extracts. Beat for 3 minutes until creamy and light beige in color; add eggs 1 at a time, beating well after each addition. Add the sifted dry ingredients alternately with the sour cream; beat on medium speed until combined. After all of the ingredients are added, increase the mixer speed and beat just until fully combined. The batter will be stiff.
Spread evenly into the loaf pan. Bounce on the counter a couple of times to settle the batter in the pan.
Bake 1 hour 20-25 minutes or until a cake tester inserted into the center comes back with moist crumbs.
Cool completely. Wrap tightly; store overnight. The flavor of the cake intensifies after resting.
Glaze:
Melt chocolate chips and heavy cream in microwave on 50% power, stirring every 20 seconds; repeat until smooth. Mix in the corn syrup and almond extract. Drizzle over the cooled cake.
Serves 12.