Chocolate Chocolate Chip Sour Cream Pound Cake

4.5
(28)

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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Prep Time:
40 mins
Cook Time:
1 hrs 15 mins
Additional Time:
2 hrs 10 mins
Total Time:
4 hrs 5 mins
Servings:
12
Yield:
1 10-inch cake

Ingredients

  • 2 ¾ cups all-purpose flour

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • 2 tablespoons unsweetened cocoa powder

  • 1 cup sour cream

  • 2 teaspoons vanilla extract

  • 1 cup unsalted butter

  • 2 ½ cups white sugar, divided

  • 6 eggs, separated

  • ¼ teaspoon cream of tartar

  • ½ cup semisweet chocolate chips

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.

Nutrition Facts (per serving)

516 Calories
24g Fat
70g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 516
% Daily Value *
Total Fat 24g 31%
Saturated Fat 14g 72%
Cholesterol 142mg 47%
Sodium 230mg 10%
Total Carbohydrate 70g 25%
Dietary Fiber 2g 5%
Total Sugars 46g
Protein 7g
Vitamin C 0mg 1%
Calcium 48mg 4%
Iron 2mg 12%
Potassium 148mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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