Chocolate Sour Cream Pound Cake

Step 1

Preheat the oven to 180c (350f) and prepare a loaf pan with parchment paper.

Step 2

Add the soft butter, sugar, salt, and vanilla extract, into a large mixing bowl, and cream it with an electric hand mixer for 2-3 minutes or until it's light in color.

Step 3

Add the buttermilk, sour cream, and eggs, and mix until well combined. Sift the cocoa powder, and mix until well combined.

Step 4

Add the flour, baking powder, and baking soda, and mix until the mixture is just combined and there are no lumps of flour visible.

Step 5

Pour the batter into a parchment paper-lined loaf pan and smooth the batter with an offset spatula.

Step 6

Bake in a 180c (350f) preheated oven for 55-65 minutes or until a toothpick inserted into the cake comes out clean.

Step 7

Remove the cake from the oven and let it cool to room temperature.

Step 8

Pour the cream into a saucepan and heat it over medium heat until it begins to simmer gently. Be careful not to let it boil over.

Step 9

While the cream is heating, chop your chocolate into small pieces. This helps it melt evenly.

Step 10

Once the cream is hot, pour it over the chopped chocolate in a heatproof bowl. Let it sit for about 5 minutes without stirring to allow the heat from the cream to melt the chocolate.

Step 11

After letting it sit, gently stir with a whisk or spatula until you have a smooth, glossy mixture.

Step 12

Pour the chocolate ganache over the cooled cake and spread it evenly with an offset spatula. Serve and enjoy.