Chocolate Sour Cream Bundt Cake

This rich chocolate sour cream Bundt cake is one of the all-time best-sellers from the Creamery. We use this recipe to make cakes of all different shapes and sizes, from cupcakes to tea cakes to ice cream cake bases. The cocoa powder gives the cake a more intense chocolatey flavor. Be sure to use a high-quality cocoa powder; it makes a huge difference in the final product.

This bullet-proof recipe translates easily to the home kitchen. Unlike many cakes, this one is mixed entirely by hand. No electric mixer needed. And the cake stays most for days.–Sam Mogannam and Dabney Gough

LC Moan of Unabashed Glee Note

Easy. Failproof. Decadent. That’s all we’ve got time to share. We gotta go get us another slice of this cake–and moan in unabashed glee–before it’s gone.

Special Equipment: 10- or 12-cup Bundt pan

Chocolate Sour Cream Bundt Cake Recipe

  • Quick Glance
  • 25 M
  • 1 H, 30 M
  • Serves 10

Ingredients

  • For the cake
  • 1 cup (2 sticks) unsalted butter, plus more for the pan
  • 1/3 cup (1 ounce) cocoa powder
  • 1 teaspoon kosher salt
  • 1 cup water
  • 2 cups (9 ounces) all-purpose flour, plus more for the pan
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons baking soda
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract
  • For the glaze
  • 4 ounces bittersweet chocolate, finely chopped
  • 1 1/2 tablespoons agave nectar or corn syrup
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons sugar

Directions

  • Make the cake
  • 1. Position a rack in the center of the oven and heat to 350°F (176°C). Butter and flour a 10- or 12-cup Bundt pan and set aside.
  • 2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
  • 3. Place the flour, sugar, and baking soda in a large bowl and whisk to blend. Add half of the melted butter mixture and whisk until completely blended (the mixture will be quite thick). Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended before adding the next egg. Whisk in the sour cream and vanilla until smooth.
  • 4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
  • Make the glaze
  • 5. Just before glazing the cooled cake, place the chopped chocolate and agave nectar in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir constantly until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until melted and smooth. If the glaze is exceptionally runny, let it sit for a minute or so to thicken.
  • 6. Drizzle the glaze over the cooled cake, allowing it to drip and dribble down the sides.
Hungry for more? Chow down on these:

Testers Choice

Testers Choice
Testers Choice
Lisa O.

Dec 23, 2011

This is a perfect chocolate sour cream Bundt cake recipe! Easy — no mixer needed, really! The times are just right — 40 minutes was perfect to cook the cake. The mixture is thick enough that you will need to scrape the bowl after pouring the batter in the bundt pan. You will want to get every delicious drop. The chocolate glaze had a few tweaks that I hadn’t seen before, and I will use them as standard now, since this recipe makes a beautiful shiny glaze. Unlike most baked goods, this cake was better the next day. A great recipe for beginners and bakers alike. Next time I need to bring a dessert somewhere, this will be it.

Testers Choice
Annie P.

Dec 23, 2011

This chocolate sour cream Bundt cake recipe is satisfying in all respects — simple, straightforward, quick to prepare, and will certainly earn you praise for your baking skills. The chocolate flavor shines without the cake being overly sweet, and the sour cream keeps the crumb tender and moist. The glaze, glossy from the agave, is velvety. One word of caution: Be sure to butter and flour your pan thoroughly, or else the cake will most definitely stick. But, if that tragedy should occur, just carefully piece it back together, as the glaze will cover up any evidence of reconstruction.

Testers Choice
Natasha Taylor

Dec 23, 2011

This chocolate sour cream Bundt cake recipe is pure indulgence, but much more approachable than other desserts of this caliber, due to the ease of making a bundt cake and the familiarity of most ingredients. The recipe comes together quickly, in about twenty minutes.

One thing to be careful of is making sure that you grease the bundt pan generously. On my first try, I had a bit of the cake stick to the pan because I was not generous enough with my butter. The hardest part about this recipe is being patient enough to let it cool and applying the glaze, which is truly what makes it over-the-top delicious. Warning — if you aren’t a huge fan of chocolate, this probably isn’t the dessert for you.

Testers Choice
Joan Osborne

Dec 23, 2011

This chocolate sour cream Bundt cake only lasted two days here. Everyone who tried it fell in love. My daughter even said she may want this one for her birthday cake this year. I was afraid after it was mixed up that it wouldn’t work, since the batter was so thin. It was definitely a pouring batter and not a scraping one, at least for me. Never fear though: it baked up beautifully, and the bittersweet chocolate made the perfect topping for this super-moist and delicious cake. I opted for using corn syrup instead of the agave nectar, since I already had that on hand. This one goes in my “to make again and again” file.

Testers Choice
Cindy Zaiffdeen

Dec 23, 2011

I wanted to throw together a quick dessert to go with a roast chicken, so when I saw this chocolate sour cream Bundt cake recipe I thought it looked pretty simple, so I made it. The batter is on the thin side, so it pours nicely out of the bowl — almost like a dense brownie batter. That is also how the cake turned out. While baking, the batter rose and then sunk in the middle, almost like a molten chocolate cake, but the texture was very dense in the finished product. Lots of chocolate flavor, and very moist. I confess that I didn’t make the glaze to go with it, and it wasn’t missed at all, as the cake is quite sweet and went very well with vanilla bean ice cream. Would also be very nice with a raspberry coulee or some other fruit. It was almost truffle-like in texture

Testers Choice
Chiyo Ueyama

Dec 23, 2011

This chocolate sour cream Bundt cake recipe is a “straight-A” cake. The batter is easy to mix with just a wooden spoon, and it pours nicely into the Bundt pan without a mess. (Have you tried putting dollops of thick cake batter neatly into a Bundt pan? Impossible.) The finished cake looks fancy and oh so appetizing, with the chocolate glaze maintaining its sheen and creaminess even after the cake has been “overnighted” in the refrigerator. And when you taste it, oh my oh my — it’s delicious! The cake has a good cocoa flavor, and it slices clean, thanks to its texture that is just moist and sturdy enough. The foolproof chocolate glaze is addictively rich and luscious. You won’t want to waste any of it by drizzling it and letting the excess fall through the rack. Give it a minute or so, as the recipe suggests, and spread it all over the cake with a rubber spatula and swirl it with the back of a dinner spoon. There’s enough to cover the entire cake beautifully.

Testers Choice
Natalie Reebel

Dec 23, 2011

This chocolate sour cream Bundt cake recipe is nice and turns out a lovely Bundt cake. One caution would be in the preparation. When the recipe reads to add half of the cocoa – butter mixture, the cake batter looks more like dough than batter. I would recommend using a rubber scraper or spoon rather than ruin a whisk on the stirring during this part of the recipe. Once the other half of the cocoa mixture and eggs are added, the batter easily pours into the pan. The glaze recipe produces a perfectly rich topping to the heavenly texture of the cake. It is a great balance between the light sweetness of the cake and the bitter chocolate ganache style glaze. I thought there would not be enough cream for the glaze, but it was perfect. This cake comes out tender, moist, dense, light and easy to eat. It is perfect for every day or company.

Testers Choice
Ellen Fuss

Dec 23, 2011

Imagine having everything in the house that you need to bake a cake — and that you can bake it in minutes without dirtying the stand mixer. A good whisk will turn the ingredients into chocolate magic. This chocolate sour cream Bundt cake recipe turns out a delicious, moist cake that is reminiscent of a chocolate glazed cake donut when it is complete. The batter is quickly mixed together and then poured into a pan. Cooled and topped with a delicious glaze, this looks as good as it tastes. I have to say mine rose in a strange way….it actually looked like a donut rose from the middle of my bundt pan. It didn’t rise from the edges of the pan, just from the middle. Next time I would try milk chocolate for the glaze — just my personal preference. I used the agave nectar — wonder if it would taste any different if I had used corn syrup. Have some cold milk ready…your tasters will want it!

Testers Choice
Vicki Lionberger

Dec 23, 2011

This chocolate sour cream Bundt cake recipe is absolutely amazing! As soon as I took the first bite, I wanted to jump up and make it again! The sour cream cuts the sweet taste just enough and makes it amazingly moist. It was simple to prepare and came out of the pan perfectly. I did have to bake it about 10 minutes longer than the recipe called for. The glaze did seem a little runny at first, but, as stated in the recipe, once it sat for a few minutes, it thickened up beautifully. This is a winner!

Testers Choice
Abigail Corn

Dec 23, 2011

This chocolate sour cream Bundt cake is a very easy recipe to prepare; no mixer needed, and it’s based on very simple ingredients which are always available, and are not very expensive in most countries. It takes just minutes from reading the recipe until the cake is in the oven, and it’s very easy to follow, even for beginners. The cake looks very elegant and it is nice to have it with an afternoon coffee or as a birthday cake served with this nice and tasty glaze on it. For us, it’s a keeper. Thanks!

Testers Choice
Jackie G.

Dec 23, 2011

I have not made a cake in years. I mean years. I don’t really like cake. I would rather save my calories for other things. This chocolate sour cream Bundt cake recipe is the exception to that rule. This cake, I loved. Since I do not make a lot of sweets (that is changing thanks to Leite’s), I was very aware of how really well-written and easy to follow the recipe is. I like the way that every part of every step is explained so very well. I knew what to do and what to expect. After whisking in the ingredients in all of the separate steps, the resulting batter had a beautiful silky, satiny, glossy sheen. I was able to pour a good deal of it into the prepared bundt pan, but the rest did have to be scraped out of the bowl. I found that after 45 minutes in our oven, there was still a band of the cake that needed an extra 3 minutes in the oven. I took the cake out of the oven when a wooden skewer poked into the cake, in different places, came out clean. I was amazed at how easy the glaze was to make. It, also, was silky beautiful. The finished product had a moist, fudge-like texture in the very center. I did not want to put the cake back into the oven, because the rest of the cake was moist and wonderful. I did not want it to dry out. Even the overly moist center of the cake was very good, although I don’t think that that is the way the cake was supposed to turn out. I would like feedback to see if anyone else had this problem with the recipe.

Testers Choice
Kristen Kennedy

Dec 23, 2011

Wow. WOW!! This chocolate sour cream Bundt cake recipe is so straightforward and the results will have your family thanking you for slaving away in the kitchen all day. Let them be fooled! No need to let eggs and butter come to room temperature. No need to lug out your huge, heavy KitchenAid mixer. Just whisk to combine, toss into a pretty pan, and bake! I served this to my family with Vanilla Bean Ice Cream—desserts don't get more special than that!


Comments
Comments
  1. marla says:

    Such an amazing looking chocolate cake! Love the flavor and texture that sour cream adds to baked goods. Happy holidays :)

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Maria, several of our testers deemed this the most indulgently chocolately and least-fussy cake they’ve ever made–not an easy combo to come by! We hope you have the same lovely experience with it….

  2. Catherine says:

    Made this for Christmas dinner and topped it with homemade satsuma marmalade and whipped cream. It was perfect – dense and moist, with lots of chocolate, but not in any way overwhelmingly. Noticed that the author mentioned how flexible it is… planning on trying again with two-layer mini cakes. :)

    • Beth Price, LC Director of Recipe Testing says:

      What a great idea for a topping! I made it for Christmas dinner as well and loved it with the chocolate drizzle. It was such a fast and easy cake.

  3. Jamie says:

    “Easy. Failproof. Decadent.” Yes, yes, and a resounding YES! What a stunning cake and glorious in its beauty and simplicity. And chocolate! And it has my name drizzled all over it!

  4. Judy says:

    I made this cake yesterday. I have made many a chocolate bundt cake since they are uniformly well-received. This one is definitely the easiest of all my recipes to make since you skip the butter creaming step and you do not need to haul out your mixer; it really comes together in a flash. The results are quite excellent! I made a couple minimal changes: I used lukewarm coffee instead of water (I find a little coffee enhances the chocolate flavor without turning it into a mocha dessert) and I used a “heaping” 1/3 cup of cocoa powder. I used natural “undutched” cocoa powder since no type was specified. The cake is perfectly moist, medium tight crumb, good flavor. The ganache-like glaze was exactly right and added to the chocolatey goodness of the cake. The cake slices beautifully so the presentation is excellent. I might like to increase the chocolate flavor of the cake itself just a bit, perhaps by adding some melted chocolate and increasing the cocoa powder too. But this is a real “go-to-cake” that I will make again and again. Thanks for adding this to my repertoire!

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Our pleasure, Judy! Appreciate you weighing in with your thoughts…and yes, when has a heaping measure of cocoa ever been a bad thing?!

  5. Emilie says:

    So glad to have a new chocolate pound cake recipe to try! Am just wondering whether to use natural or dutch-process cocoa. It says “high quality,” which often implies dutched. I’m sure based on the comments that it will be delicious either way, but I’d still like to know one way or the other!

    • Beth Price, LC Director of Recipe Testing says:

      Hi Emilie,

      I used natural unsweetened cocoa but should you decide to try dutched, we would love to hear how it turns out!

      Beth

      • Emilie says:

        Thanks for letting me know, Beth. I ended up going with natural cocoa as well last night because I realized the only leavener in it is baking soda, which I’ve always understood works best with natural rather than dutched. I did add some espresso powder to the butter mixture, and used Lyle’s Golden Syrup in place of the corn syrup in the glaze. It is absolutely delicious. Am taking half of it to a client tomorrow — they’ll flip over it!

  6. Lina daMatta says:

    Hi, David, hi, Renee! I’d love to make this cake but can’t find sour cream in this part of Portugal. I’m not even sure sour cream exists in the entire country! So, I’m wondering if I could use creme fraiche instead. What do you think? Thanks!

    • David Leite says:

      You’re breaking my heart, Brenda. I thought you were going to say you were making The One’s Blizzard Beef.

    • David Leite says:

      Dear Lina, I do think you can use crème frâiche. It’ll be a wee bit different, but I can’t believe it wouldn’t be anything less than stellar. Make sure to report back and send me a picture and I’ll post it.

  7. Crista says:

    One quick recommendation for making sure your cake doesn’t stick (from Cooks Illustrated) — Melt 1 tablespoon of butter. Stir together butter and 1 tablespoon of cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of the Bundt pan. It works beautifully!

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Lovely and brilliant, Crista! Many, many thanks!

    • musictheory says:

      Crista’s suggestion is brilliant. Make a paste of equal parts melted butter and cocoa powder and then use that to cover the pan. The finished cake will slide right out. I used 2 tablespoons each butter and cocoa powder. And I made twice the amount of glaze because my friends and I like a higher glaze-to-cake ratio. I served it with a not-too-sweet cherry compote alongside. A glorious dessert!

      • Renee Schettler Rossi says:

        It is brilliant, isn’t it, musictheory? Many thanks for chiming in with your kudos and your kind words….

  8. Lynn M says:

    Thanks for the great recipe. I just won a ribbon at our county fair using this Bundt cake recipe for the first time! The only change I made was to dust the pan with cocoa instead of flour.

    • Renee Schettler Rossi says:

      We’ve always felt this was a blue-ribbon kind of recipe, Lynn M, but now we have proof! Well done…

  9. Pandacake27 says:

    Made this cake for a birthday. Didn’t have the ingredients for the glaze, so I made a standard chocolate buttercream frosting instead. Don’t think the cake lasted 24 hours. It now practically has a cult following!!

    • Renee Schettler Rossi says:

      Many thanks, Pandacake27. High praise, indeed! We actually know many a person who’s sort of gotten themselves in trouble, so to speak, because after you make this cake for folks once, they keep requesting it…and requesting it….

  10. jab says:

    Which type of sugar to use in the recipe, granulated or caster sugar?

    • David Leite says:

      Jab, you need to use granulated sugar for this recipe. If a recipe calls for superfine sugar then you would use caster sugar.

  11. Gabrielle says:

    Hi there! I want to make cupcakes from this cake recipe. How many minutes should I bake them for cupcakes? Thanks!

    • David Leite says:

      Hi Gabrielle, cupcakes usually take 20 to 24 minutes. I’d check them after 20 by inserting a toothpick in the center of one. If it’s not don’t check again at 24 minutes. And don’t forget to tell us how they turned out!

      • Renee Schettler Rossi says:

        Because we haven’t tried making cupcakes with this insanely chocolatey, dense batter, you may wish to check them a tad sooner, Gabrielle, just to be safe. And yes, please do let us know!

  12. Andrea A says:

    Thank you for the gourmet chocolate sour cream bundt cake recipe. This is by far the best chocolate cake recipe I have come across. Not too sweet, easy, and perfect for chocolate lovers like myself. I was wondering if this could be baked in two 9-inch cake pans in order to add a filing? If so, how long would bake time be? Thank you!

    • Renee Schettler Rossi says:

      Lovely, Andrea A! We agree—and so do many others, as you can see from all the comments. We haven’t tried divvying it up betwee two 9-inch cake pans, so we can’t say for certain, although I really like the way you’re thinking. Our other tried-and-true chocolate layer cakes take 40 to 45 minutes at 350°F, so we’d use that as a starting guessing point. Granted, we’re not certain how full this fills the cake pans, so if they’re half full or less, be mindful of checking them a little earlier. Conversely, since this cake makes a particularly dense, thin batter, much like brownie batter, it may take a few more minutes to bake through if the batter fills the pans. So I guess keep the temp at 350°F, start peeking at a half hour, and press the panic button around 50 minutes. (Kidding about the panic button.) And please be certain to let us know how it goes and which frosting and filling you use!

  13. jason hill says:

    Hi, this looks gorgeous, do you think it would work to put half the batter in a bundt pan then place tablespoon sized chocolate chip cookie dough balls in middle of cake with space between them then add rest of batter? I love cookie dough and the cookie dough would be frozen for a few hours beforehand. Thanks, I’m new to baking and wondered what you think. Many thanks.

    Jason Hill

    • David Leite says:

      Jason, I applaud your creativity. But I think you may run into problems. The cookie dough won’t bake fully, it will remain raw, and most likely sink to the bottom of the pan. So my suggestion is make the Bundt cake as written, so you know what it’s like and how it bakes. I think, perhaps, you might just forget all about the chocolate chip cookie dough idea when you taste the cake!

    • musictheory says:

      I’m confident the cookie dough will sink. I say this because I made the cake a second time yesterday, and added chopped up bits of candied ginger. They were fairly small bits, but still sank a little bit, so that there was a noticeably higher concentration of them above the “equator” line of the finished cake.

      I agree with David that this cake really needs nothing added beyond the glaze in the recipe!

      • David Leite says:

        musictheory, thanks for chiming in. I always love it when members of the LC community help out each other.

  14. Rebecca says:

    How should I store this cake because of the heavy cream in the glaze? Is it okay to sit out on the counter? Thanks so much! I can’t wait to make this cake!

    • Beth Price says:

      Hi Rebecca, judging from our tester’s reviews this cake was eaten pretty quickly! Let me pose the question and see how they dealt with leftovers, if any.

      • . says:

        It’s okay to let it sit out on the counter for a few hours but beyond that refrigerate it. I’ve stored leftovers in the fridge for several days and it was fine. Have also frozen it.

  15. Rebecca says:

    A lovely and easy, super moist, fine-textured, plush, medium-density cake. With the relatively low cocoa content, it’s very similar to a devil’s food. The intense icing gives it a richer flavor profile, though. I plan to try this as chic little cupcakes with the LC Hershey’s Frosting, given how easy the cake is to whip up and the author’s suggestion of this use.

    • Renee Schettler Rossi says:

      Lovely, Rebecca! And we couldn’t agree more—so rich. Many folks we know have been converts to this cake as their fave chocolate indulgence. Would love to see photos of or hear about your chic little cupcakes when you make them…!

  16. This cake was everything the perfect chocolate bundt cake should be. Moist, decadent (without being overbearing) and full of chocolate goodness! The sour cream just takes it up and over the top of delicious.

    Chocolate-Sour Cream Bundt Cake

    • Renee Schettler Rossi says:

      Our thoughts exactly, Becca. Exactly. So glad you swooned! And so glad you let us know. Looking forward to hearing about the next recipe on the site that you try….

  17. Erika says:

    Just made this cake for a last minute birthday cake, and it was fabulous! I used 1/2 and 1/2 instead of heavy cream, but only used 1/3 cup since it’s thinner than cream. Also, I didn’t read the glaze directions before combining the ingredients (all at once, not in the order specified), and it turned out FINE. Added some chopped walnuts over the drizzle and it was not only beautiful and impressive, but delicious. I will make this many times, I’m sure, because it’s so easy and tasty!

    • Beth Price says:

      Don’t you just love those foolproof recipes, Erika? A little tweaking and still great. So glad that you found this one and adapted it for a birthday cake.

  18. Trini Trance says:

    Recently I bought a new Bundt cake mold and decided to try an easy chocolate recipe with sour cream (because sour cream makes it moist). I’m not too crazy about chocolate but this cake recipe is FABULOUS! It was everything I wanted in a Bundt cake: it’s moist and dense, it had enough chocolate content but wasn’t overbearing, and it wasn’t too sweet. It was my first Bundt cake and I brought it to work for an early morning meeting. Everyone loved it and it was gone within minutes. This is definitely a recipe keeper and will become my standard chocolate Bundt cake recipe.

    • Renee Schettler Rossi says:

      Terrific to hear, Trini! That was just about exactly our experience with this recipe. So swell to hear that you love it so. Can’t wait to hear what you make next….

      • Trini Trance says:

        Well. . . ever since I made this chocolate bundt cake, I’ve been getting request to make more amongst my friends. I’m making 4 this weekend LOL. YES. . . it’s that good! I can’t tell you how much I just luv this bundt recipe!!

  19. Michelle Child says:

    This recipe is amazing! So moist and rich! I’ve made it a few times for family and friends. I’m also wondering about using it for cupcakes. I’d like to frost it with my strawberry meringue buttercream. YUM.

    • Renee Schettler Rossi says:

      Lovely idea, Michelle! Many thanks for sharing that with us. Do be certain to cut down on the baking time, of course, though we can’t tell you exactly how long as we have yet to try the cupcake trick. Perhaps you could let us know after you try it that way? SO GLAD you like the cake as much as we do. Really appreciate you taking the time to let us know.

  20. Andrea W says:

    This cake is perfection! Thank you for posting the recipe to Facebook today. I’m going to “share” the heck out of it!

    I have to make a lot of substitutions in my baking, as I have allergies to wheat AND eggs, which makes many cakes difficult to replicate (and often downright disappointing). Not this one! I subbed a rice-based GF flour mix cup-for-cup, added a tsp. of xanthan gum to the dry ingredients, swapped 1/2 cup applesauce for the eggs, plus a tsp. of baking powder (helps the missing eggs). It baked up PERFECTLY. Moist, melt-in-your-mouth chocolate deliciousness! Even my gluten-monster husband is raving about it, and he is ultra picky about cake. Thanks for sharing a recipe so foolproof it can stand up to all my tweaks!

    And I’d love to hear how the cupcake variation has turned out for other commenters…my kids would love that!

    • Renee Schettler Rossi says:

      Andrea, this is the best possible kind of comment we receive—one in which you make a recipe your own and couldn’t be happier. Music to our ears. Many, many thanks for taking the time to let us and others know. As for those cupcakes, anyone?

  21. Vincci says:

    I enjoyed this cake too! I wanted the cake to be more soft and fluffy rather than moist and dense, not that there’s anything wrong with that, just a matter of preference, hence: I put the batter together the traditional way, by creaming the butter and sugar for 5mins, adding the eggs, sifting all the dry ingredients together and adding that to the batter, alternating dry ingredients with wet ingredients (sour cream and milk instead of water). My family doesn’t like things too sweet, so I cut back on the sugar, to 1 and 1/4 cup, increased the cocoa to 1/2 cup, and used half whole wheat and half allpurpose flour. I scattered pecans into the ban prior to putting in the batter, and stuck a can of cherry pie filling in the middle of the batter. It took an hour in my oven at 350F, but that’s probably because I didn’t melt the liquid ingredients and thus didn’t heat up the whole mixture, which would result in a shorter cooking time. The result was a soft, melt-in-your-mouth, moist coffee cake that tasted like a black forest cake in a bundt form. Yummy and will make again.

    • Renee Schettler Rossi says:

      Vincci, I love how you made this recipe your own. That’s what we’re all about—wanting home cooks to have recipes turn out exactly as they like in the kitchen. Appreciate you sharing your modifications.

  22. Another recipe to keep, from none other than Leite’s Culinaria!

    As I type this, I am licking the remaining crumbs from my lips. I would probably lick my plate, too, if my husband were not in the room.

    Though we typically do not indulge in such decadent-looking cakes, it was well worth the risk. My only regret is not paying heed to the numerous posts from others to heavily butter the pan. I did butter the pan, but not nearly enough, though this fact was dismissed quickly when I found myself eating the Humpty Dumpty bits that stuck to the pan.Looking like a guaranteed flunk in Home Economics class, I pieced it back together, the glorious glaze hiding the fact that I braved a new pan, knowing better all the while. Instead of using plain water, I added half a cup of coffee, half a cup of water, and a teaspoon of Medaglia D’Oro instant espresso.

    Once the cake was served, my culinary misdeed was forgiven and forgotten. I will definitely make this cake again. The moistness, the flavor. Hubby defined this as “The perfect, perfect chocolate cake.”

    • Renee Schettler Rossi says:

      Wish I was there to hurrah you in person, Karen! You done good. Very, very good!

      • Oh, oh, oh. An update.

        After the cake was baked, cooled and iced last night, I placed the plate and dome into the refrigerator. The icing firmed up, and the cake was divine!

        When, since my discovery of Leite’s, have I ever eaten such delicious cake – and for breakfast, to boot!

        • Renee Schettler Rossi says:

          When, since my beginning to work at Leite’s, have I ever read such a lovely comment—and before breakfast, to boot?! Love it, Karen. Just love it. Many thanks for taking the time to drop us a note. Can’t wait to hear what you try next…!

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