Chocolate Fudge Sour Cream Bundt Cake

Name: Chocolate Fudge Sour Cream Bundt Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: 2 2 tablespoons butter; 2 2 tablespoons cocoa powder; 1 1 cup salted butter; ⅓ ⅓ cup natural, unsweetened cocoa powder; ½ ½ teaspoon salt; 1 1 cup water; 1 ¾ 1 ¾ cup all-purpose flour; 1 ½ 1 ½ cups granulated sugar; 1 ½ 1 ½ teaspoons baking soda; 2 2 large eggs; ¾ ¾ cup sour cream; 1 1 teaspoon vanilla extract; 1 to 2 1 to 2 cups semisweet or bittersweet chocolate chips; 1 1 cup semisweet or bittersweet chocolate chips; ⅔ ⅔ cup heavy cream; ¼ ¼ teaspoon vanilla

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Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
12 servings
Course
Dessert
Cuisine
American

Chocolate Fudge Sour Cream Bundt Cake

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

For the pan:

2 2 tablespoons butter melted
2 2 tablespoons cocoa powder

For the cake:

1 1 cup salted butter
⅓ ⅓ cup natural, unsweetened cocoa powder
½ ½ teaspoon salt
1 1 cup water
1 ¾ 1 ¾ cup all-purpose flour
1 ½ 1 ½ cups granulated sugar
1 ½ 1 ½ teaspoons baking soda
2 2 large eggs
¾ ¾ cup sour cream
1 1 teaspoon vanilla extract
1 to 2 1 to 2 cups semisweet or bittersweet chocolate chips

For the Glaze:

1 1 cup semisweet or bittersweet chocolate chips
⅔ ⅔ cup heavy cream
¼ ¼ teaspoon vanilla

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Instructions

Preheat the 350 degrees F. In a small bowl, mix together the butter and cocoa powder for the pan until the mixture is well-combined and pasty. Use a pastry brush or folded square of wax paper to wipe the cocoa/butter mixture into a 10- or 12-cup bundt pan until the inner surface is evenly coated.
In a medium saucepan, combine the butter, cocoa powder, salt and water. Heat until the butter is melted and whisk to combine well. Set aside to cool to room temperature (just slightly warm is ok, too, but let it cool more if it's overly warm or hot).
In a large bowl, whisk together the flour, sugar and baking soda. Pour in the chocolate mixture and stir to combine.
Add the eggs and whisk to combine. Stir in the sour cream and vanilla extract until the batter is smooth. Fold in the chocolate chips.
Spread the batter evenly in the prepared pan and bake for 40-45 minutes until the top lightly springs back and the cake is baked through.
Let the cake cool for 5-10 minutes in the pan before turning it out carefully onto a cooling rack to cool completely.
For the glaze, place the chocolate chips in a medium bowl. Heat the cream to a simmer (either in the microwave or in a saucepan) and pour over the chocolate. Let the mixture sit for a few minutes without stirring. Add the vanilla and stir the mixture until it is glossy and smooth. The glaze will set up as it cools; if you want a thin drizzle, pour it over the cake while the glaze is still warm but if you want a thicker frosting, let it cool slightly.
Once the cake is cooled, place it on a serving plate or cake stand and pour the glaze over the cake letting it drip down the sides.

Notes

Chocolate: using bittersweet chocolate in the glaze is delicious (obvs) but may not be sweet enough for some people's taste so add sugar to taste, if needed (I like it dark and rich without the sugar but that's a personal preference). Using semisweet chocolate will make it sweeter, too.

Nutrition Information

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Serving 1 Serving Calories 625kcal (31%) Carbohydrates 61g (20%) Protein 6g (12%) Fat 41g (63%) Saturated Fat 24g (120%) Cholesterol 101mg (34%) Sodium 418mg (17%) Fiber 5g (20%) Sugar 39g (78%)