Chocolate Pound Cake with Chocolate Glaze Recipe
This tender and tangy chocolate sour cream pound cake recipe is baked in a Bundt pan and coated with a luscious homemade chocolate glaze for a rich, decadent, and utterly delicious dessert.
Servings: 16 servings
Calories: 475kcal
Ingredients
- 1 ½ cup unsalted butter softened
- 3 cups granulated sugar divided
- 1 cup sour cream
- 6 large eggs
- 2 teaspoon vanilla extract
- 1 ¾ cups all- purpose flour
- ¾ cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon instant espresso powder optional
Chocolate Glaze for Bundt Cake –
- 1 cup powdered sugar
- 6 tablespoons unsweetened cocoa powder
- 5 tablespoons melted butter
- 1-2 tablespoons hot water
- ½ teaspoon vanilla extract
Instructions
- Set out the butter, eggs, and sour cream to bring to room temperature. Preheat the oven to 325°F. Move one oven rack to the center of the oven and remove any racks above it.
- Set out a standard 12-cup Bundt pan. Grease the Bundt pan with extra butter or shortening. Then scoop out ¼ cup of sugar and sprinkle it in the pan. Shake the sugar all around the pan to coat the fat well. Then dump out any excess sugar.
- In the bowl of an electric stand mixer, place the softened butter and sugar. Beat on high to cream the butter and sugar together until light and fluffy, about 3 minutes. Scrape the bowl with a rubber spatula, then add in the sour cream, remaining 2 ¾ cups of sugar, eggs, and vanilla extract. Beat until well combined. Then scrape the bowl with a rubber spatula once again.
- In a separate bowl, measure and combine the flour, cocoa powder, baking powder, salt, and espresso powder. Mix well to ensure NO CLUMPS of cocoa powder or baking powder exist. (Sift the mixture if needed to break up clumps.)
- Turn the mixer on low and slowly scoop the flour mixture into the wet mixture. Beat until the batter is smooth, then immediately turn off the mixer and scrape the bowl.
- Scoop the chocolate cake batter into the prepared pan. Bake on the center rack for 80 to 85 minutes. After 80 minutes, test the cake by inserting a toothpick deep into the center of the cake. If it comes out clean, take the pound cake out of the oven.
- Let the Bundt cake cool and rest in the pan for 15 to 20 minutes. Then carefully flip the cake out onto a platter or baking rack.
- Chocolate Glaze for Bundt Cake: Once the cake has cooled to room temperature make the glaze. Set out a small mixing bowl. Combine the powdered sugar, cocoa powder, melted butter, 1 tablespoon of hot water, and vanilla extract. Whisk well until smooth. If the glaze is too thick add an additional tablespoon of hot water and mix again.
- Pour the glaze into a large squirt bottle or piping bag. Drizzle the chocolate glaze over the top of the cake. Allow the glaze to set and dry for at least one hour before covering the cake.
Notes
Keep covered at room temperature for up to 4 days, or refrigerate for up to a week. Cakes taste best at room temperature, so if refrigerating, allow the cake to warm on the counter before serving.
Nutrition
Serving: 1pc | Calories: 475kcal | Carbohydrates: 60g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 206mg | Potassium: 181mg | Fiber: 3g | Sugar: 46g | Vitamin A: 820IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 2mg