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Double Chocolate Sour Cream Pound Cake

Sweet and Delicious Double Chocolate Pound Cake Recipe

This Double Chocolate Pound Cake is a rich, decadent treat that combines the perfect balance of chocolate flavor and moisture. With a luscious chocolate glaze on top, it’s the ultimate dessert for chocolate lovers. Whether you’re celebrating a special occasion or treating yourself, this cake is sure to impress!
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12
Course: Baking
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 2 ½ cups all-purpose flour 302g
  • 1 teaspoon baking powder 4g
  • ½ teaspoon baking soda 2g
  • ½ teaspoon salt 3g
  • ¾ cup unsweetened cocoa powder 63g, sifted
  • 2 sticks + 2 tablespoons unsalted butter softened (240g)
  • 2 cups sugar 400g
  • 4 large eggs room temperature
  • 1 cup mini chocolate chips optional (176g)
  • 1 ¼ cups buttermilk room temperature (293g)
  • 2 teaspoons vanilla extract 8g
For the Chocolate Glaze:
  • ¾ cup mini semi-sweet chocolate chips 132g
  • 3 tablespoons butter 43g
  • 1 tablespoon light corn syrup 12g

Method
 

  1. Preheat your oven to 325°F (163°C). Grease and flour a 12-cup bundt pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, and sifted cocoa powder.
  3. In the bowl of your mixer, beat the softened butter on medium speed until smooth. Gradually add sugar and beat for 3-5 minutes until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix the vanilla extract into the buttermilk.
  6. Gradually add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just incorporated.
  7. Gently fold in the mini chocolate chips.
  8. Pour the batter into the prepared bundt pan and bake for 50-55 minutes, or until a toothpick comes out clean. Allow the cake to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
  9. For the glaze: Microwave butter, chocolate chips, and corn syrup in 20-second intervals, stirring between each, until smooth.
  10. Drizzle the glaze over the cooled cake and allow it to set before serving.

Notes

  • Buttermilk Substitute: If you don’t have buttermilk, you can use 2 tablespoons of vinegar or lemon juice mixed with milk to make 1 ¼ cups.
  • Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • Freezing: You can freeze this cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil.

Nutritional Facts (per serving):

  • Calories: 375 kcal
  • Carbohydrates: 50g
  • Fat: 18g
  • Protein: 4g
  • Sugar: 34g
  • Fiber: 3g