Chocolate Sour Cream Pound Cake

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar together on medium speed until light and fluffy (about 3-4 minutes).
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the dry ingredients in three parts, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
6. If using, gently fold in the chocolate chips.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 55–65 minutes (for a bundt pan, 60–70 minutes), or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

2. Make the Chocolate Glaze (Optional):

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Remove the pan from heat and add the chopped chocolate and butter. Stir until the chocolate is completely melted and the glaze is smooth.
3. Stir in the vanilla extract and let the glaze cool slightly before pouring it over the cooled cake.

3. Assemble the Cake:

1. Once the cake has cooled completely, drizzle the chocolate glaze over the top, letting it drip down the sides.
2. Allow the glaze to set before slicing the cake.

Serving Suggestions:

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
• Pair with a cup of hot coffee, tea, or even a glass of milk to complement the rich chocolate flavor.

Tips for Success:

• Moisture: The sour cream is key to keeping this cake moist and tender. You can substitute it with plain yogurt if needed, but sour cream will give the richest result.
• Flavor Enhancements: For an extra flavor kick, add 1 teaspoon of espresso powder to the dry ingredients to enhance the chocolate flavor.
• Storage: This cake keeps well for several days at room temperature when wrapped tightly. It also freezes well if you want to make it ahead of time.

This Chocolate Sour Cream Pound Cake is the perfect combination of rich, deep chocolate flavor and tender, moist texture. Whether served plain or drizzled with the optional glaze, it’s sure to satisfy any chocolate craving! 🍫🍰