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A baked chocolate sour cream pound cake on parchment paper with two jugs of milk behind
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Double Chocolate Sour Cream Pound Cake

Extra moist and soft pound cake made with sour cream and stuffed with chocolate chips.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 slices
Calories 283kcal
Author Ella

Equipment

  • 9x5 inch loaf pan

Ingredients

  • 1 egg
  • 100 grams sugar
  • 100 grams light brown sugar
  • 185 grams flour
  • ½ teaspoon kosher salt
  • 113 grams unsalted butter room temperature
  • 2 teaspoon vanilla extract
  • 113 grams sour cream
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • 85 grams chocolate chips
  • 89 grams cocoa powder
  • 113 grams milk

Instructions

  • Heat your oven to 325°F/160°C. Grease and line a 9x5 inch loaf pan. Take 2 tablespoon of chips to the side for later.
  • In a stand mixer with the whisk attachment, cream your butter for 2-3 minutes, until smooth. Add both sugars and beat again until fluffy, about 3 minutes. Add the egg and beat again, then pour in the sour cream, milk and vanilla.
  • Sift the flour, cocoa powder, baking powder, salt, and baking soda straight into the mixing bowl, then add in the chocolate chips. Stir and fold with a rubber spatula until mixed and there are no more flour pockets.
  • Pour the batter into your loaf pan, it will be pretty thick! Use a small offset spatula to make figure-8's in the batter, this gets rid of any air pockets. Sprinkle 2 tablespoon of chips on top. Bake for 60-70 minutes. A toothpick inserted into the cake will come out clean.
  • Cool it in the pan for 15 minutes, then remove it and let cool completely.

Nutrition

Calories: 283kcal | Carbohydrates: 40g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 170mg | Potassium: 210mg | Fiber: 3g | Sugar: 21g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg