Chocolate Lover's Cake

4.2
(6)

'My aunt often made a sour cream pound cake,' says Nancy Zimmerman of Cape May Court House, New Jersey. 'I've added chips and the glaze.'

Prep Time:
30 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 45 mins
Servings:
12
Yield:
12 servings

Ingredients

  • 1 cup butter, softened

  • 3 cups sugar

  • 6 eggs

  • 1 ½ teaspoons vanilla extract

  • ½ teaspoon almond extract

  • 2 ½ cups all-purpose flour

  • ½ cup baking cocoa

  • ¼ teaspoon baking soda

  • 1 cup sour cream

  • 2 cups semisweet chocolate chips

GLAZE:

  • cup semisweet chocolate chips

  • cup heavy whipping cream

  • ¼ cup butter, cubed

  • 1 cup confectioners' sugar

  • teaspoon almond extract

  • ¼ cup chopped almonds

Directions

  1. In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts. Combine the flour, cocoa and baking soda; add to creamed mixture alternately with sour cream. Beat just until combine. Stir in chocolate chips.

  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325 degrees F for 75-90 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

  3. Combine the chocolate chips, cream and butter in a saucepan. Cook; stir over low heat until smooth. Cool slightly. Gradually whisk in confectioners' sugar. Stir in extract. Drizzle over cake. Sprinkle with almonds.