A delicious, moist chocolate sour cream pound cake sure to please. It's topped with a rich chocolate ganache for added flavor.
Pre-heat oven to 350.
Prepare tube pan with baking spray.
Sift together flour, salt, and cocoa.
Add baking soda to sour cream and stir to blend.
Cream softened butter.
Add sugars, beating until fluffy.
Add eggs one at a time, beating to incorporate after each egg.
Alternately add dry ingredients and sour cream mixture to batter, mixing on medium speed.
Continue to mix on medium for three minutes.
Spoon batter into prepared pan and baked for 1 hour. Check for doneness with a wooden pick. Continue baking for 10 minutes if needed.
Remove from oven and allow to cool for 10 minutes. Place parchment paper underneath wire rack. Invert cake pan and place cake on cooling rack. Allow it to cool completely before adding ganache.
Chop baking chocolate.
Bring heavy whipping cream to a simmer in saucepan, stirring constantly.
Pour cream over chopped chocolate in mixing bowl. Whisk until chocolate has melted and the mixture is smooth.
Pour ganache over cooled cake. Transfer cake to serving dish.