Chocolate lovers will devour this irresistibly decadent chocolate sour cream pound cake topped with silky ganache.

This easy yet decadent pound cake is the best chocolate cake you will ever make–and it stores well so you can make it in advance.

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Southern recipes are almost always decadent and practically over the top. That’s what makes them irresistible!

This southern chocolate pound cake using sour cream is certainly no exception.

This is a cake that can be served at a church picnic and would win you a prize at the county fair. It’s one that will have everyone asking you for the recipe!

This chocolate sour cream pound cake recipe from scratch is so easy to make, it’s sure to become your signature recipe.

More Mouth-Watering Cakes You’ll Want to Make:

• Triple Chocolate Bundt Cake
• Mini Chocolate Bundt Cakes
• Vanilla Mayonnaise Cake
• Easy Chocolate Fudge Cake
• Chocolate Orange Cake
• Homemade Chocolate Sour Cream Bundt Cake
• Instant Pot Chocolate Bundt Cake
• Pumpkin Spice Bundt Cake
• Rainbow Bundt Cake
• Applesauce Bundt Cake
• Southern Apricot Nectar Cake
• Peach Sour Cream Pound Cake
• Old-Fashioned Tomato Soup Cake

What Makes Chocolate Sour Cream Pound Cake So Perfect?

There are many things at work in this recipe that result in the decadent cake we all love.

First of all, you may be wondering, what does sour cream do in baking? Sour cream is a pretty powerful ingredient when it comes to baking.

It adds moisture, adds creaminess, controls browning and activates baking soda. It’s a powerful ingredient that results in a moist, decadent cake. But don’t worry, you won’t taste the sour cream in the cake.

You can also use sour cream in cookies, just like in these Italian sour cream cookies!

If you don’t have sour cream on hand, try my chocolate cream cheese pound cake instead. 🙂

The other great thing about this decadent cake is that it stores well. I’ve found that it tastes even better a day or two later, so it’s perfect for making ahead.

Wrap the cake well and you can store it in the fridge for up to seven days. Bring it to room temperature and top with the ganache just before serving.

You can also freeze this cake (without the topping) for up to six months. Wrap in plastic wrap and foil and freeze. Thaw completely before unwrapping.

You’ll always have dessert at the ready!

Or, if you want a smaller snack cake that only requires a handful of basic ingredients, try the easiest one-bowl chocolate cake!

How to Make Chocolate Sour Cream Pound Cake

It’s really easy to make this decadent, velvety, moist pound cake topped with chocolate ganache. 😍

Ingredients You’ll Need:

• All-purpose flour
• Cocoa powder
• Baking soda
• Salt
• Butter
• Sugar
• Eggs
• Sour Cream
• Hot water
• Chocolate chips
• Whipping cream

How to Make It:

(Full printable recipe is available below)

Prepare the Batter. First, you’ll combine the dry ingredients in a bowl and set them aside. Cream butter and sugar using a stand mixer and slowly add the eggs. Whisk together the dry ingredients in a separate bowl.

When combined, alternate adding dry ingredients and the sour cream. The batter will be very thick. Slowly add the hot water and mix until it is well incorporated.

Bake the Cake. Next, you’ll pour the cake batter into a prepared tube pan (I grease the pan and dust it with cocoa powder) and bake 1 hour 20 minutes or until a toothpick comes out clean. Cool completely.

Make the Ganache. Last, you’ll pour chocolate chips into a medium bowl. Heat the cream on the stove until steaming, but do not boil.

Pour the hot cream over the chocolate and allow it to sit for 5 minutes. Stir until smooth.

Let sit for 15 minutes more, then pour over the cake and serve.

Notes and Adaptations:

• When heating the cream for the ganache, be sure to not let it come to a boil–you don’t want to scorch it.