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
- 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
- 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:
- Peanut Butter-Sour Cream Bundt Cake with Butterfinger Ganache Glaze from Food Librarian
- Chocolate Bundt Cake with Sour Cream Pecan Ripple from Vintage Kitchen Notes
- Chocolate Sauerkraut Cake with Chocolate Glaze from Leite's Culinaria
- Twinkie Bundt Cake from Leite's Culinaria
Chocolate Sour Cream Bundt Cake Recipe © 2011 Sam Mogannam | Dabney Gough. Photo © 2011 France Ruffenach. All rights reserved.
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