This chocolate sour cream Bundt cake is quick and easy to make but complex as hell in taste. And if the cake weren’t enough, on top is a sinful chocolate glazzle–that’s a glaze that’s drizzled.
This chocolate sour cream Bundt cake has a chocolatey intensity that’s old-fashioned in the best possible way, thanks to the intensity of cocoa powder. It’s also rather old-school in how it’s made, which is entirely by hand—no stand mixer required, which may make it a relic in the best possible way compared to all your other recipes. Originally published December 23, 2011.–Renee Schettler Rossi
Special Equipment: 10- or 12-cup Bundt pan
Chocolate Sour Cream Bundt Cake
- Quick Glance
- 25 M
- 1 H, 30 M
- Serves 14 to 16
- For the cake
- 1 cup (8 ounces) unsalted butter, plus more for the pan
- 1/3 cup (1 ounce) best-quality cocoa powder
- 1 teaspoon kosher salt
- 1 cup cold water
- 2 cups (9 ounces) all-purpose flour, plus more for the pan
- 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, finely chopped
- 1 1/2 tablespoons agave nectar or light corn syrup
- 1/2 cup heavy cream
- 1 1/2 tablespoons granulated sugar
- Make the chocolate sour cream Bundt cake
- 1. Adjust the oven rack to the center of the oven and preheat it to 350°F (180°C). Butter and flour a 10- or 12-cup Bundt pan.
- 2. In a small saucepan over medium heat, combine the butter, cocoa powder, salt, and water. Cook, stirring, just until the butter is melted and everything is thoroughly combined. Remove from the heat and let cool slightly.
- 3. Place the flour, sugar, and baking soda in a large bowl and whisk until blended. Add half the melted butter mixture and whisk until completely blended. The mixture will be quite thick. Add the remaining melted butter mixture and whisk until combined. Add the eggs, 1 at a time, whisking until completely blended before adding the next egg. Then whisk in the sour cream and vanilla until smooth.
- 4. Scrape the batter into the prepared pan and bake until a toothpick inserted in 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 it onto a wire rack. Let cool completely before glazing.
- Make the glaze
- 5. Just before glazing the cooled cake, place the chopped chocolate and agave nectar or corn syrup in a bowl. Combine the heavy cream and sugar in a small saucepan 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. Wait a little, if you can, until the glaze is set prior to slicing and serving and helping yourself to seconds.
Chocolate Sour Cream Cakes Of All Shapes and Sizes
- The recipe is moist and lovely as a Bundt cake form but also translates marvelously to cakes of all shapes and sizes, including layer cakes and cupcakes. You’ll need to adjust the time spent in the oven accordingly; start checking the cake or cupcakes for doneness after 20 to 25 minutes and trust that when a toothpick inserted in the center comes out without any crumbs clinging to it, your cake is done and you can do your happy dance.