Prep
40m
Cook
1h 20m
Total
2h
Ingredients
Method
Nutrition
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For
12
M
I
For the chocolate sour cream pound cake
120
g
All-purpose flour
42
g
Dutch process cocoa powder
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Per Serving
Calories
381kcal
Fat
25g
Saturates
15g
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If you do not have black cocoa powder on hand, you can sub for an additional 2 tablespoon of dutch process cocoa powder. Use full fat sour cream for best flavor and texture! You can also sub for whole milk plain greek yogurt. Store this pound cake in an air-tight container at room temperature for 2-3 days. You can also wrap individual slices in plastic wrap and place in a freezer bag to store in the freezer for up to to 3 months.
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Prep
40m
Cook
1h 20m
Total
2h
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
12
M
I
For the chocolate sour cream pound cake
120
g
All-purpose flour
42
g
Dutch process cocoa powder
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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Per Serving
Calories
381kcal
Fat
25g
Saturates
15g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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If you do not have black cocoa powder on hand, you can sub for an additional 2 tablespoon of dutch process cocoa powder. Use full fat sour cream for best flavor and texture! You can also sub for whole milk plain greek yogurt. Store this pound cake in an air-tight container at room temperature for 2-3 days. You can also wrap individual slices in plastic wrap and place in a freezer bag to store in the freezer for up to to 3 months.
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