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A chocolate glazed chocolate bundt cake sitting atop a white cake stand with a dish of glaze on the side
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4.90 / 59 votes

Chocolate Sour Cream Bundt Cake

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.
Prep Time25 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 14 servings
Calories: 397

Equipment

  • 10- or 12-cup Bundt pan

Ingredients

For the cake

  • 2 sticks unsalted butter, plus more for the pan
  • 1/3 cup best-quality cocoa powder
  • 1 teaspoon kosher salt
  • 1 cup cold water
  • 2 cups 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
US - Metric

Instructions

Make the chocolate sour cream Bundt cake

  • 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.
  • 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.
  • 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.
  • 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

  • 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.
  • 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.

Notes

Chocolate Sour Cream Cakes Of All Shapes and Size

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.

Nutrition

Serving: 1slice | Calories: 397kcal | Carbohydrates: 48g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 309mg | Fiber: 2g | Sugar: 31g