Chocolate Sour Cream Pound Cake

This is the perfect holiday dessert to enjoy by the fireplace

Pound cake goes hand in hand with a fresh pot of coffee. Hood updated the classic recipe with added flavor in their Chocolate Sour Cream Pound Cake that combines cocoa with vanilla extract to create a satisfying holiday dessert. For more delicious seasonal recipes visit

This recipe is courtesy of Hood


  • 2 1/2  Cups  all-purpose flour
  • 1/2  Cup  unsweetened cocoa powder
  • 1  Teaspoon  baking soda
  • 1/2  Teaspoon  salt
  • 1  Teaspoon  instant espresso powder
  • 1 1/2  Cup  butter, softened
  • 2 1/2  Cups  sugar
  • large eggs
  • 2  Teaspoons  pure vanilla extract
  • 1  Cup  Hood Light Sour Cream
  • 1  Cup  boiling water
  • Powdered sugar for dusting (optional)


Preheat oven to 350˚F.

Grease and flour two 9-inch loaf pans.  In a medium bowl, combine the flour, cocoa powder, baking soda, salt and espresso powder.  Reserve.

In a large mixing bowl, combine butter and 2½ cups sugar.  Beat until combined and creamy.  Add the eggs, one at a time, beating well after each addition.  Add the vanilla extract and combine.  On low speed, add the flour mixture, alternating in thirds with the sour cream.  Add the boiling water and mix until just combined.

Pour equal amounts of the cake batter into the two loaf pans.  Bake in lower third of the oven for 45 to 55 minutes or until a knife inserted in the center comes out clean.  Remove cakes from pans and transfer to a wire cooling rack.  Allow cakes to cool completely.  Before serving, dust with sifted powdered sugar, if desired.


Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.