GF Chocolate Sour Cream Pound Cake

GF Chocolate Sour Cream Pound Cake

Fluffy, moist chocolate sour cream pound cake with a rich chocolate glaze!

5 from 3 votes

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Course: Korean Food

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: pieces

Calories: 62.21kcal

Author: Max

Ingredients

1 ¾ cups sugar
¾ cup unsalted butter room temp
2 teaspoons vanilla extract alt. 1 teaspoon vanilla powder
1 ¾ cups flour I used gf flour + psyllium husk; see notes
1 cup cocoa powder not dutch-processed
½ teaspoon sea salt
¾ teaspoon baking soda
2 large eggs
¾ cup milk
¾ cup sour cream
½ cup chocolate chips

For the Chocolate Glaze:

1 cup chocolate chips
½ cup heavy cream

Instructions

To Make the Cake

Preheat the oven to 325°F (160°C), then grease an 8x8' pan with butter and dust it with cocoa powder (or flour) [a 9x9' pan would also work, but your cake will be shorter and flat].
In a small bowl, whisk together the flour, cocoa powder, salt, and baking soda until well-combined, and set aside. In a large bowl, cream your room temperature butter with the sugar until fluffy, scraping down the sides of the bowl as needed.
Then add the vanilla extract and eggs one at a time, incorporating each one well before adding the other.
Add in the sour cream until just combined.
Slowly pour in the dry ingredients, scraping down the bowl several times & pausing if needed, until the dry ingredients are just combined— the batter will be very thick, but if you overbeat it, the cake may lose some of its moistness, especially if you're making a gluten free chocolate pound cake.
Once the dry ingredients are incorporated, pour in the milk and mix until incorporated, then lightly blend or fold in the chocolate chips (if using).
Scrape the batter into your pre-floured pan and tap it or shake it to get the batter to settle evenly; you can also use your spatula to lightly push it around the pan, and then put it in your preheated oven for 50 to 60 minutes. Don't open the oven to start checking it until at least 45 minutes into baking, and remove it from the oven once a knife or toothpick comes out clean. If you're going to make a chocolate glaze, while the cake is baking is a good time to make it; alternately, you can dust your gluten-free sour cream chocolate pound cake with either cocoa powder or confectioner's sugar.

To Make the Glaze

Simply put your chocolate and cream in a glass bowl and microwave them on 30% power for 3 to 4 minutes, checking and them every 30 seconds after the first 2 minutes to make sure they don't overheat.
Once all the chocolate has melted, let the bowl sit for 2-3 minutes in the microwave so that everything is the same temperature, and then beat until shiny (if you overbeat, the cocoa butter in the chocolate will begin to separate, so be careful).

Notes

Make It Gluten-Free: if you use gluten-free flour without a binder, like xanthan gum, you can add 1 teaspoon of xanthan gum directly or use 4 ¼ teaspoons psyllium husk (if using psyllium, then use 1 Tablespoon less flour due to increased volume).

Making the Glaze: you can use milk, dark, or white chocolate to make the glaze for this gluten-free sour cream pound cake, but keep in mind that the sweeter the chocolate you use is, the more cream it may need to become fully liquid. Alternately, you can swap the chips for sugar-free mint chips to make a mint chocolate glaze.

Easy Storage: old-fashioned chocolate sour cream pound cake can be kept for about 5 days in a gallon-sized ziploc bag, or for up to six months in the freezer (freeze the slices with pieces of parchment paper in between for easy serving).

Nutrition