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Chocolate-Sour Cream Pound Cake with Ganache

If you're looking for a moist pound cake full of chocolate flavor, you've found it here with this Chocolate-Sour Cream Pound Cake. Rich, decadent, and bursting with chocolate flavor — what more could you ask for?! Well, you could drizzle the cake with a glossy chocolate ganache for a dazzling finish.

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Preheat oven to 325°. Thoroughly coat the inside of a 13-cup cast-iron fluted cake (Bundt) pan with butter, then with flour.

For the cake, cream butter and sugar in the bowl of a stand mixer with paddle attachment until light and fluffy, 5 minutes. Add sour cream and beat until combined. Add eggs, 2 at a time, beating well after each addition. Beat in vanilla.

Combine flour, cocoa, espresso powder, baking powder, and salt. Beat half the flour mixture into creamed mixture. Add remaining flour mixture, beat on medium speed 2 minutes, then fold in chocolate chips.

Pour batter into prepared pan and smooth top. Bake cake until a toothpick inserted into center of cake comes out clean, 1¼-1½ hours. Let cake cool in pan on a rack 30 minutes before turning out to cool completely.

For the ganache, heat chocolate chips and cream in a saucepan over low, stirring until chocolate melts; pour over cooled cake.


Coat the inside of the fluted cake pan with butter and flour. Make sure to get into all the crevices to prevent the cake from sticking.

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