Chocolate Sour Cream Pound Cake
Moist, packed full of chocolate and delicious this sour cream pound cake is the perfect merge between and brownie and chocolate cake.
Servings: 12
Ingredients
Pound Cake
- 8 ounces semi-sweet chocolate melted
- 1 cup sugar
- 1/2 cup butter
- 8 ounces sour cream
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 cup AF Flour
Caramel Drizzle
- 1/4 cup water
- 1/4 cup light corn syrup
- 3/4 cup sugar
- 3 tbs heavy cream
- 3 tbs butter
- 1 tsp salt you can omit if you don't like salted caramel
- 1/2 cup toasted pecans optional
Instructions
- Cake
- Preheat the oven to 325F and spray a bundt pan with Baker's Joy or some release spray.
- Melt the chocolate in a double boiler and allow to cool slightly
- Cream the butter and the sugar. Then add the eggs and vanilla extract.
- Then add the melted chocolate into the wet mixture.
- Combine all dry ingredients into a bowl and stir.
- Slowly add the dry ingredients into the wet ingredients mixing until combined.
- Pour the cake batter into the bundt pan.
- Bake for 45 minutes or until the sides pull away from the pan and a knife inserted into the middle of the cake comes out clean.
- Caramel Sauce
- Add the corn syrup, water, and sugar into a sauce pan on medium high heat.
- Stir once combining the ingredients.
- Allow the sugar to melt until an amber brown color appears.
- Then remove the pan from the heat and add in the heavy cream and butter.
- Continue to stir until the butter has melted all of the way and then add your salt and vanilla.
- Set aside to cool.
- Once slightly cooled drizzle a generous amount onto the cake and adorn with pecans.