Chocolate Sour Cream Pound Cake


I tweaked and changed this from a recipe on a Blog i like called “Two Peas and their Pod”. It is SO good and so easy that you might never make a cake mix again! It is also just as good without the glaze.


  • 1 cup butter
  • 1/3 cup cocoa powder (we use Dutch processed)
  • 1 teaspoon kosher salt
  • 1/2 cup Chambord, Cointreau or Grand Marnier (or other liqueur)
  • 2 cups all-purpose Gold Medal flour, plus more for the pan
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking soda
  • 2 large eggs
  • 3/4 cup sour cream (or plain Greek yogurt)
  • 1 teaspoon pure vanilla extract

For the chocolate glaze:

  • 4 ounces semi sweet chocolate chips
  • 1 1/2 tablespoons butter
  • 1/2 cup Chambord (or other liqueur)


1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour (or use Pam) a 10 or 12-cup Bundt pan and set aside.

2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

3. In a large bowl, mix (with a hand mixer) the flour, sugar, and baking soda. Add half of the melted butter mixture and mix until completely blended. The mixture will be thick. Add the remaining butter mixture and mx until combined. Add the eggs, one at a time, mixing until completely blended. Mix in the sour cream (or Greek yogurt) and the vanilla extract. Mix until smooth.

4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

5. While the cake is cooling, make the chocolate glaze. Place the chocolate and butter in a medium saucepan and simmer until melted. Whisk in the  liqueur over low heat. Stir until smooth.

6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.


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