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Chocolate Lover’s Cake

Total Time

Prep: 30 min. Bake: 1-1/2 hours


12 servings

Updated: Oct. 02, 2022
"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."


  • 1 cup butter, softened
  • 3 cups sugar
  • 6 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/4 teaspoon baking soda
  • 1 cup sour cream
  • 2 cups (12 ounces each) semisweet chocolate chips
  • GLAZE:
  • 2/3 cup semisweet chocolate chips
  • 1/3 cup heavy whipping cream
  • 1/4 cup butter, cubed
  • 1 cup confectioners' sugar
  • 1/8 to 1/4 teaspoon almond extract
  • 1/4 cup chopped almonds


  1. In a large 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 combined. Stir in chocolate chips.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 75-90 minutes or until a toothpick inserted in 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.

Nutrition Facts

1 slice: 803 calories, 40g fat (23g saturated fat), 180mg cholesterol, 268mg sodium, 107g carbohydrate (81g sugars, 4g fiber), 10g protein.

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