Chocolate Sour Cream Pound Cake

A light and fluffy Chocolate Sour Cream Pound Cake that's BIG in flavour and size!

5 from 3 votes

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Course: Cakes, Dessert

Cuisine: cakes and cupcakes

Prep Time: 15

Cook Time: 1 20

Total Time: 1 35

Servings: serves

Calories: 418kcal

Cost: $10

Grease and dust with cocoa powder a very large bunt tin (at least 28cm or 10 inches wide) and set aside. Preheat oven to 160 degrees celsius (fan-forced).
Sift the plain flour, cocoa powder, bi-carbonate of soda and salt into a large bowl. Stir to combine.
In a separate very large mixing bowl, beat the butter and caster sugar until pale and fluffy.
Add the eggs, one at a time, beating after each addition.
Slowly add ½ of the dry ingredients and beat until smooth and creamy.
Add ½ of the sour cream and beat again.
Repeat with the remaining dry ingredients and sour cream.
Note: the mixture will be very thick at this stage.
Add the hot water and continue beating until smooth and combined.
Pour mixture into the prepared bundt tin and bake for 1 hour and 20 minutes or until a skewer inserted into the centre comes out with a few crumbs on it.
Set aside to cool before turning out onto a wire rack.
To make the ganache, break the chocolate into pieces in a small bowl and set aside. In a microwave-safe bowl, heat the cream on HIGH for 1 minute or until slightly simmering.
Note: alternatively you can heat the cream in a saucepan over the stovetop.
Pour the hot cream over the chocolate and allow to sit for 5 minutes. Stir continuously until the chocolate has melted and the ganache is smooth.
Allow the ganache to chill in the fridge until slightly thickened (if needed) before spreading over the top of the cooled cake.

RECIPE NOTES & TIPS

Room-temperature ingredients are key — butter, eggs, sour cream all need to be in sync so they blend easily.
Use good cocoa — a dark dutch-processed or extra-rich cocoa will make a difference in depth of flavour.
Pan size matters — this makes a large cake. You will need an extra large bundt tin/tube tin - ensure it is at least 28cm or 10 inches wide.
If you don't have a bundt tin, divide the mixture between two regular cake tins or loaf tins, and reduce baking time - start checking at 1 hr.
Check doneness early — oven temperatures vary. Start checking at 1h 10mins.
Cool fully before icing — a warm cake won't 'hold' the ganache, it will melt and run off the sides of the cake.
Storage — best in the first day or two, but can be stored in an airtight container at room temp for 3–4 days.
Freezing — wrap slices or the whole un-iced cake tightly (plastic + foil) and freeze up to 3 months. Thaw overnight in fridge, then bring to room temp before adding ganache and serving.
This recipe is not suitable for a Thermomix machine due to the large quantities of ingredients used!