Chocolate Sour Cream Pound Cake

Chocolate Sour Cream Pound Cake

Makes: 8 to 10 servings

For the cake:

2 sticks (8 ounces) unsalted butter, at room temperature

4 large eggs, at room temperature

8 ounces sour cream (1 cup), at room temperature

Cooking spray

1 1/2 cups all-purpose flour

1/2 cup unsweetened Dutch-process cocoa powder

1 teaspoon baking powder

1 cup granulated sugar

1/2 cup packed dark brown sugar

1 teaspoon kosher salt

2 teaspoons vanilla extract

For the ganache:

4 ounces bittersweet chocolate, finely chopped (about 2/3 cup)

1/2 cup heavy cream

Make the cake:

1. Heat the oven to 325 degrees. Line a 9-by-5-inch metal loaf pan with parchment paper so that it hangs over two long sides to form a sling. Coat the paper and pan lightly with cooking spray.

2. Whisk 1 1/2 cups all-purpose flour, 1/2 cup Dutch-process cocoa powder and 1 teaspoon baking powder together in a medium bowl.

3. Beat 2 sticks room-temperature unsalted butter, 1 cup granulated sugar, 1/2 cup packed dark brown sugar and 1 teaspoon kosher salt together with paddle attachment in a stand mixer on medium speed until lightened in color and fluffy, about 2 minutes. Use a flexible spatula to scrape down sides of bowl as needed.

4. Beat in 2 teaspoons vanilla extract and 4 room-temperature large eggs one at a time, beating well and scraping down the sides of the bowl after each addition.

5. Add half of the flour mixture and beat on the lowest speed until just combined. Beat in 8 ounces room-temperature sour cream until just combined. Beat in the remaining flour, scraping down the sides as needed, until the batter is smooth and combined.

6. Transfer batter into loaf pan and smooth out the top. Pick up the pan and gently tap on the work surface a few times to remove any air bubbles.

7. Bake until a tester inserted into the center comes out clean, 90 to 95 minutes. Place on a wire rack and let cool for 30 minutes. Invert the cake out of the pan and onto the rack. Let cool completely, at least 1 1/2 hours.

Make the ganache:

1. Place 4 ounces finely chopped bittersweet chocolate in a medium heatproof bowl.

2. Bring 1/2 cup heavy cream to gentle simmer in a small saucepan over low heat. Pour over the chocolate and let sit for 5 minutes. Stir with a flexible spatula until completely smooth.

3. Pour over the top of the cake. Let sit until the ganache is set, at least 20 minutes. Slice and serve.