Chocolate Pound Cake With Sour Cream
This decadent chocolate pound cake is the perfect indulgence! An unforgettable dessert that everyone will love!
Ingredients
Dough:
- 9 tbsp. butter, soft
- ¾ cups sugar
- 1 tbsp. vanilla extract
- 2 eggs
- 4 tbsp. apricot jelly, smooth
- 1 ¼ cups all-purpose flour
- 4 tsp. baking powder or 1 tsp. baking powder plus 1 tsp. baking soda
- 1 pinch salt
- ¾ cup natural unsweetened cocoa powder
- 3 oz. dark chocolate i.e. Lindt
- 1 ⅛ cup sour cream
Frosting:
- 3.5 oz. dark chocolate i.e. Lindt
- ⅓ cup heavy cream
- 1 tbsp. powdered sugar
- 2 tbsp. butter
Instructions
- Grease a Bundt cake pan and preheat the oven to 350 °F.
- Chop chocolate for the cake and the frosting.
- Add soft butter, sugar, and vanilla extract to a large bowl and mix until light and fluffy.
- Add one egg at a time while mixing.
- Then stir in the apricot jam and sour cream.
- Add flour, cocoa powder, baking powder, and to a bowl, mix well, and then sift over the batter.
- Add the chocolate and fold it into the dough.
- Fill the dough into the Bundt cake pan and smooth the top gently.
- Bake in the preheated oven for about 30 to 45 minutes. Allow to cool for 15 minutes in the pan before removing to cool completely on a wire rack.
- In the meantime, add the chopped chocolate, butter, heavy cream, and icing sugar to a saucepan.
- Heat over medium heat, while whisking constantly, until everything is melted together.
Nutrition
Yield: 1 SliceCalories: 292kcalCarbohydrates: 29gProtein: 4gFat: 19gFiber: 3gSugar: 15gNet Carbohydrates: 26g