PREP TIME: 15 MINS | COOK TIME: 45 MINS | TOTAL TIME: 1 HR | SERVINGS: 12
Rich and chocolatey, this cake is hands down the best chocolate bundt cake! This decadent cake is a beauty. You can serve this on all occasions, expecting great reviews. When the cravings hit, you need just a slice of this chocolate sour cream bundt cake to satisfy your sweet tooth.
Ingredients
Cake:
2 large eggs
1 c. unsalted butter plus more for the pan
1/3 c. cocoa powder we use Dutch-process
2 c. all-purpose flour plus more for the pan
1 c. water
1 1/2 tsp baking soda
1 3/4 c. granulated sugar
1 tsp kosher salt
1 tsp pure vanilla extract
1/2 c. sour cream or plain Greek yoghurt
Chocolate glaze:
1/2 c. heavy cream
1 1/2 tbsp corn syrup
1 1/2 tbsp granulated sugar
4 oz. bittersweet chocolate finely chopped
How to make Chocolate Sour Cream Bundt Cake
Step 1: In the middle of the oven, position the rack and preheat the oven to 350 degrees F. Grease and flour a 10 or 12-cup Bundt pan. Set aside.
Step 2: Whisk the butter, cocoa powder, salt, and water in a small saucepan over medium heat. Cook until just melted, stirring. Set aside when done.
Step 3: Combine the flour, sugar, and baking soda in a large bowl. Then, add half of the melted butter mixture and mix until well blended. Now, add the rest of the butter mixture and mix until incorporated. Add the eggs, a piece at a time, beating until well mixed. Add the sour cream or Greek yoghurt along with the vanilla extract. Mix well until smooth.
Step 4: Into the prepared pan, pour the batter and evenly spread. Place in the preheated oven and bake for about 40 to 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Remove from the oven when done and allow the cake to cool in the pan for about 15 minutes before inverting onto a wire rack to cool fully.
Step 5: To make the chocolate glaze, put the chopped chocolate and corn syrup or agave in a medium bowl. Set aside. Meanwhile, in a small saucepan, whisk the heavy cream and sugar over medium heat until the cream is hot and the sugar has dissolved. Over the chocolate, pour the hot cream and stir well until smooth.
Step 6: Over the cooled cake, generously drizzle the cake, letting it drip on the sides.
Step 7: When the cake is ready, slice and serve. Enjoy!
Nutrition Facts:
Calories: 462kcal, Carbohydrates: 55g, Protein: 4g, Fat: 25g, Saturated Fat: 15g, Cholesterol: 87mg, Sodium: 359mg, Potassium: 147mg, Fiber: 2g, Sugar: 36g, Vitamin A: 725IU, Vitamin C: 0.1mg, Calcium: 38mg, Iron: 2mg
Ingredients
- Cake:
- 2 large eggs
- 1 c. unsalted butter plus more for the pan
- 1/3 c. cocoa powder we use Dutch-process
- 2 c. all-purpose flour plus more for the pan
- 1 c. water
- 1 1/2 tsp baking soda
- 1 3/4 c. granulated sugar
- 1 tsp kosher salt
- 1 tsp pure vanilla extract
- 1/2 c. sour cream or plain Greek yoghurt
- Chocolate glaze:
- 1/2 c. heavy cream
- 1 1/2 tbsp corn syrup
- 1 1/2 tbsp granulated sugar
- 4 oz. bittersweet chocolate finely chopped
Instructions
Step 1: In the middle of the oven, position the rack and preheat the oven to 350 degrees F. Grease and flour a 10 or 12-cup Bundt pan. Set aside.
Step 2: Whisk the butter, cocoa powder, salt, and water in a small saucepan over medium heat. Cook until just melted, stirring. Set aside when done.
Step 3: Combine the flour, sugar, and baking soda in a large bowl. Then, add half of the melted butter mixture and mix until well blended. Now, add the rest of the butter mixture and mix until incorporated. Add the eggs, a piece at a time, beating until well mixed. Add the sour cream or Greek yoghurt along with the vanilla extract. Mix well until smooth.
Step 4: Into the prepared pan, pour the batter and evenly spread. Place in the preheated oven and bake for about 40 to 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Remove from the oven when done and allow the cake to cool in the pan for about 15 minutes before inverting onto a wire rack to cool fully.
Step 5: To make the chocolate glaze, put the chopped chocolate and corn syrup or agave in a medium bowl. Set aside. Meanwhile, in a small saucepan, whisk the heavy cream and sugar over medium heat until the cream is hot and the sugar has dissolved. Over the chocolate, pour the hot cream and stir well until smooth.
Step 6: Over the cooled cake, generously drizzle the cake, letting it drip on the sides.
Step 7: When the cake is ready, slice and serve. Enjoy!
