Chocolate Chocolate Chip Sour Cream Pound Cake Recipe - Allrecipes.com
Chocolate Chocolate Chip Sour Cream Pound Cake Recipe
  • READY IN 4+ hrs

Chocolate Chocolate Chip Sour Cream Pound Cake

Read Reviews (15)

"After I couldn't find a recipe for chocolate sour cream pound cake, I made this recipe by combining three cake recipes and using some suggestions from my brother-in-law. It will stay moist for a week, but this cake is so good it won't last that long!" —  

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Original recipe makes 1 10-inch cake Change Servings
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Directions

  1. Before you begin, bring all of the cold ingredients to room temperature: set out the sour cream, butter, and the eggs (separate the eggs while they are still cold) for about half an hour before making the cake batter.
  2. Preheat an oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10-inch tube pan. Sift together the flour, baking soda, salt, and cocoa powder. Combine the sour cream and vanilla extract in a separate bowl.
  3. Beat the butter with an electric mixer in a large bowl until creamy, about 30 seconds. Gradually add 2 cups of sugar and beat on high speed until light and fluffy. The mixture should be noticeably paler in color. Add the room-temperature egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next.
  4. Pour in one third of the flour mixture and mix on low speed until combined. Blend in half of the sour cream mixture. Continue adding the flour mixture alternately with the sour cream, mixing until just incorporated. Fold in the chocolate chips.
  5. Beat the egg whites and cream of tartar in a clean mixing bowl with clean beaters until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until medium-stiff peaks are formed (lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.) Use a whisk or rubber spatula to fold 1/3 of the meringue mixture into the cake batter to lighten it.
  6. Fold the remaining egg white mixture into the batter until combined. Pour the batter into the prepared pan and spread it evenly. Bake the cake for about 1 hour and 15 minutes, or until the cake springs back when you touch it lightly and a toothpick inserted in the cake comes out clean.
  7. Let the cake cool in the pan for ten minutes before inverting the cake onto a wire rack to cool completely.
Kitchen-Friendly View
  • PREP 40 mins
  • COOK 1 hr 15 mins
  • READY IN 4 hrs 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 04, 2008

Five stars for the recipe instructions! Amanda, you are a great instructor. You've put all the best tips here. Everyone could benefit from bookmarking this recipe and using its techniques for tender cakes. The texture of this cake was phenomenal, not as dense as typical pound cake. I would call this a "cocoa cake", though, because the ONLY change I made was to add twice the amount of cocoa, and it still wasn't very chocolatey. Chocolate ganache from this site topped it well. I wonder what substituting melted bittersweet chocolate for cocoa (2-4 squares) and cream cheese for sour cream would do. At least, DO add more chocolate chips!- 2 cups if you really like chocolate; just don't refrigerate it, or the chips will be hard. I'm savin' this recipe =)

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Most Helpful Critical Review
Mar 19, 2009

I don't know what to say. It is definitely not what I consider to be a pound cake. I won't make it again. It is definitely not what I'm looking for. This is also fairly complicated, but the steps are spelled out. Don't do this if you are an experienced cook.

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16 Ratings

Feb 05, 2009

This cake is awesome! I do quite a lot of baking and this is one of my favorite cakes ever. The texture is velvety smooth. Really perfect with a cup of tea or coffee. It has a really nice subtle chocolate flavor that was just right for me. I didn't make any changes to the recipe and I have made it twice. I'm normally one to take shortcuts and rush through a recipe (as I have two young children) but I really took my time both times I made this cake...following every step. I will definitely keep this one on file and make it again and again!

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Mar 11, 2009

I made this today for my church community group and it turned out wonderful. I think it may be the softest cake I have ever made...even tasted. I agree too that the directions were fabulous. Great job Amanda and thanks for sharing such a great recipe!

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Jun 22, 2009

I made this for my son's birthday, he wanted a train cake so I needed to cut loaves up to make the engine, stack, and cars. It cut up so nicely and held together so I could shape the cake perfectly! There wasn't so much as a crumb left, it was delicious. Thank you.

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Nov 02, 2009

Super good! Since we don't like too much sweetness, I cut down (a little less than 1/4 cup) on the sugar. The cake is very pretty with a sprinkling of confectioner's sugar over the top. Serve with lightly sweetened whipped cream and you've got a marvelous dessert for family or dinner parties.

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Feb 01, 2011

This cake is so good! It is moist and light. I made it in a Bundt pan. Short on time, I baked it for 1 hour on 350. I doubled the salt based on another review and didn't include cream of tarter (didn't have any), and it turned out fine.

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Feb 16, 2010

Very nice cake. I doubled the salt, and cocoa and my family all agreed that it was even better.

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Nutrition

  • Calories
  • 516 kcal
  • 26%
  • Carbohydrates
  • 69.6 g
  • 22%
  • Cholesterol
  • 155 mg
  • 52%
  • Fat
  • 24.4 g
  • 37%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 230 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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