By Hafsa 
Sour Cream Dark Chocolate Pound Cake is buttery, rich, but supple and moist, and made with basic ingredients. This recipe has a luscious dark chocolate taste that melts in your tongue. It reminds me of a pound cake brownie!!
You’ll adore this pound cake recipe if you enjoy brownies and chocolate cake. It’s denser than any cake I’ve ever tried!!! It’s dense. In addition, the top edges become crispy and chewy, similar to brownies!
A pound cake should have a thick structure and a soft crumb, and it should be rich and buttery. You can make rich, buttery, handmade pounds cakes like a master with a few basic techniques and methods.
If you want to obtain that deep chocolaty cake that you dream of, do us a favor and use the finest ingredients available… this recipe is a keeper in my tiny heart… I LOVE this recipe to pieces!! There are no words to explain how delicious this cake is… the moistness… the richness… the blackness… the OHH and EMMMM that I received from my family, particularly from my little nephew, were just outstanding, he ate two slices in one sitting, I topped it with a little dab of chocolate glaze and it was much delicious! an overabundance of chocolate!!!
INGREDIENTS:
– FOR THE POUND CAKE, I USED:
• Eggs, I used four large-sized.
• 2½ Cups.Of caster sugar.
• 1 Cup.Of all-purpose flour.
• 1 Cup.Of unsalted softened butter.
• 1 Cup.Of sour cream.
• 1 Cup.Of cocoa powder, the unsweetened cocoa.
• A ½ Cup.Of cake flour.
• 2½ small spoons.Of baking powder.
• ½ small spoon.Of salt.
– TO MAKE A CHOCOLATE COATING YOU’LL NEED:
• 1 Cup.Of whipping cream.
• 1 Cup.Of dark chocolate chips or 250 grams of chopped semi-sweet dark chocolate.
– PREPARATION:
• Step 1 – First, you need to combine the flour, cocoa powder, baking powder, and salt in a medium mixing dish.
• Step 2 – Next, beat the softened butter using an electric mixer on medium speed for about two minutes until you have a creamy.
• Step 3 – When combining, you need to add the sugar, and for a light and smooth mixture, beat it on medium-high speed for around 5 minutes.
• Step 4 – At this point, you’ll add the eggs one after one, beating well after each addition.
• Step 5 – Following that, combine the vanilla and sour cream in a small bowl, and in three additions, add the dry ingredients to the butter mixture on low speed, alternating with the sour cream in two additions and mixing until mixed.
• Step 6 – Now pour the cake onto a prepared pan and bake for 65 to 75 minutes at 170 degrees C in a preheated oven. And allow the cake to cool fully on a wire rack before removing it.
• Step 7 – To glaze the chocolate, bring the whipping cream to a boil, then turn up the heat and add the chocolate.
• Step 8 – Stir together until smooth after two or three minutes, after the chocolate has melted. Then serve the chocolate cake warm or cold after glazing it.