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Chocolate Lover's Cake

By: Nancy Zimmerman

"'My aunt often made a sour cream pound cake,' says Nancy Zimmerman of Cape May Court House, New Jersey. 'I've added chips and the glaze.'"

Rate/Review | Read Reviews (6)

Prep Time:
30 Min

Cook Time:
1 Hr 15 Min

Ready In:
1 Hr 45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 cup butter, softened
3 cups sugar
6 eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon baking soda
1 cup sour cream
2 cups semisweet chocolate chips
GLAZE:
2/3 cup semisweet chocolate chips
1/3 cup heavy whipping cream
1/4 cup butter, cubed
1 cup confectioners' sugar
1/8 teaspoon almond extract
1/4 cup chopped almonds

Directions

In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts. Combine the flour, cocoa and baking soda; add to creamed mixture alternately with sour cream. Beat just until combine. Stir in chocolate chips.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325 degrees F for 75-90 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Combine the chocolate chips, cream and butter in a saucepan. Cook; stir over low heat until smooth. Cool slightly. Gradually whisk in confectioners' sugar. Stir in extract. Drizzle over cake. Sprinkle with almonds.