Chocolate Sour Cream Pound CakeRecipe preview on Faxo
Recipe

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
Steps
- 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.
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