Chocolate Sour Cream Bundt Cake
In the early days of BoB, the vast majority of recipes I shared were ones I found in cookbooks, in magazine, online, and from friends and family. Gradually, though, I inevitably became a recipe tinkerer. Those of you who bake frequently will know how you start to recognize things you want to change. Swapping out a bit of brown sugar for granulated sugar, adding a bit of spice, changing the flavor profile a bit.
These days it’s very rare for me to make a recipe exactly as it’s written. It seems I just can’t resist! But every once in a while, I find a recipe that’s so amazingly perfect that I simply don’t have the heart to alter it.
This Chocolate Sour Cream Bundt Cake is one of those recipes.
It all started innocently enough. I had been working on my own recipe for an all-out chocolate Bundt cake, but I just wasn’t happy with my recipe. So I did some research. I looked at so, so many recipes and read what people liked and didn’t like about each of them. Just about every one I found lamented the dryness of the cake. Nobody wants that, right?
But then I found several comments about this cake. After reading about how wonderfully moist it is and how absolutely delicious it is, I knew I had to try it. Oh, my. Every good thing I read about it is absolutely true. It’s rich and moist and soft and really just a pleasure to eat. Plus, it’s so simple to make, too. You won’t even need to get out your mixer. Just grab a bowl and a whisk.
Let me tell you, my baking friends, this is what I now consider THE chocolate cake. I’ve already let Quinn know that this is the cake I want him to bake me for my birthday in August. And I cannot wait to enjoy it all over again!
Chocolate Sour Cream Bundt Cake
Yield: 10 to 12 servings
Prep Time: 25 minutes
Cook Time: 45 minutes
Chocolate Sour Cream Bundt Cake is the most delicious, moist, rich, downright amazing chocolate cake!
For the cake:
- 1 cup unsalted butter
- 1 cup water
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1 & 3/4 cups granulated sugar
- 1 & 1/2 teaspoons baking soda
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract*
For the glaze:
- 4 ounces bittersweet chocolate, chopped
- 1 & 1/2 tablespoons light corn syrup or agave nectar**
- 1/2 cup heavy cream
- 1 & 1/2 tablespoons granulated sugar
To make the cake:
- Preheat oven to 350°F. Generously grease or butter and flour a 10- or 12-cup Bundt pan.
- Place the butter, water, cocoa powder, and salt in a small saucepan. Cook over medium heat, stirring frequently, until the butter has melted and the mixture is combined. Set aside.
- Whisk together the flour, sugar, and baking soda in a large mixing bowl. Add half of the butter mixture and whisk to combine. Add the remaining butter mixture, and whisk until combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the sour cream and vanilla.
- Pour the batter into the prepared pan and spread evenly. Bake 40 to 45 minutes, or until a pick instead into the center comes out clean.
- Cool the cake in the pan for 15 minutes. Then invert the cake onto a wire rack to cool completely.
To make the glaze:
- Place the chocolate and corn syrup in a medium bowl.
- Combine the cream and sugar in a small saucepan. Cook over medium heat, stirring occasionally, just until the sugar has dissolved and the cream begins to bubble around the edges.
- Pour the cream mixture over the chocolate. Let stand for 5 minutes. Then whisk until smooth. Drizzle over the cooled cake.
*I know I said I didn’t make changes to this recipe, but I do like to use 2 or 3 tablespoons of coffee-flavored liqueur in place of the vanilla.
**I’ve only made this type of ganache glaze with corn syrup, but the original recipe also suggests agave nectar.
Recipe very slightly adapted from Bi-Rite Market’s Eat Good Food.
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