Chocolate Sour Cream Pound Cake

Ingredients

• 2 cups all-purpose flour (250g)
• 2 cups granulated sugar (400g)
• 3/4 cup dark or Dutch-processed cocoa powder (60g)
• 1 1/2 tsp baking soda (9g)
• 1 tsp fine salt (6g)
• 1 cup warm water (240ml)
• 1 tsp instant espresso of coffee - optional (2g)
• 1 cup unsalted butter, melted (226g)
• 1 cup full-fat sour cream, room temperature (255g)
• 3 large eggs, room temperature (112g)
• 1 tsp vanilla extract or vanilla bean paste (4ml)
• 2/3 cup milk chocolate chips (120g)
• 1/3 cup heavy whipping cream, room temperature (80ml)
• 2 Tbsp light corn syrup (30ml)
• chocolate shavings

Instructions

1. 1

   --- Chocolate Bundt Cake Recipe ---

2. 2

   Begin by preheating oven to 350°F. Generously grease a 10 cup Bundt cake pan or 2 loaf pans with non-stick spray or butter and a dusting of flour.

3. 3

   Combine 2 cups all-purpose flour, 2 cups sugar, 3/4 cup dark baking cocoa, 1 1/2 tsp baking soda and 1 tsp of salt in a large bowl. Whisk together until combined.

4. 4

   In a large bowl, whisk together 1 cup water and 1 tsp of instant coffee or espresso. Once the instant coffee is fully dissolved, add 1 cup melted butter, 1 cup sour cream, 3 eggs, and 1 tsp vanilla. Whisk together until combined.

5. 5

   Add the wet ingredients into the dry and whisk together until smooth. Pour the batter into the prepared pan or pans.

6. 6

   If using 2 loaf pans, bake for 45-55 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs. If using a bundt pan, bake for 50-65 minutes.

7. 7

   Remove from oven and let the cake sit in the pan for about 20 minutes. Carefully invert the pan(s) onto a wire rack to remove the cake from the pan. Let the cake finish cooling there.

8. 8

   --- Chocolate Glaze ---

9. 9

   Make the chocolate glaze as the cake cools.

10. 10

    Place 2/3 cup milk chocolate chips in a heat proof bowl and set aside.

11. 11

    Heat 1/3 cup heavy cream in a heatproof bowl in the microwave for 45 seconds to 1 minute, until it's gently bubbling.

12. 12

    If you don’t have a microwave or prefer to use the stove top, you can heat the cream over a medium heat in a pan until it begins to simmer. Remove from heat.

13. 13

    Gently pour the heavy cream over the chocolate chips, making sure they're covered with cream. Allow the mixture to sit for 1-2 minutes.

14. 14

    Stir slowly until the cream and chocolate are fully combined, then add in 2 tablespoons of corn syrup and mix until incorporated. The glaze should look shiny and smooth.

15. 15

    --- Decorating This Chocolate Sour Cream Pound Cake ---

16. 16

    Top the cooled cake with a generous drizzle of chocolate glaze, and some chocolate shavings and enjoy!