Chocolate Fudge Sour Cream Bundt Cake
User Reviews
4.6
Chocolate Fudge Sour Cream Bundt Cake
Description
The cake batter is made by melting butter with cocoa powder and salt in water, then cooling. This liquid mixture is combined with flour, sugar, and baking soda before adding eggs, sour cream, vanilla extract, and folding in chocolate chips. The sour cream contributes moisture and a tender crumb while balancing the richness.
Baked in a cocoa-coated bundt pan, the batter produces a thick, fudgy cake with a delicate crumb. The cocoa butter coating on the pan helps form a chocolatey crust that contrasts with the moist center.
The glaze blends semisweet chocolate chips with heavy cream and vanilla, poured over the cooled cake for added chocolate intensity and creamy texture. Bittersweet chocolate can be used but may require additional sugar for sweetness.
Ingredients
For the pan:
- 2 tablespoons butter melted
- 2 tablespoons cocoa powder
For the cake:
- 1 cup butter salted
- ⅓ cup cocoa powder natural, unsweetened
- ½ teaspoon salt
- 1 cup water
- 1 ¾ cup all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ teaspoons baking soda
- 2 egg large
- ¾ cup sour cream
- 1 teaspoon vanilla extract
- 1 to 2 to 2 cups semisweet chocolate chips or bittersweet chocolate chips
For the Glaze:
- 1 cup semisweet chocolate chips or bittersweet chocolate chips
- ⅔ cup heavy cream
- ¼ teaspoon vanilla
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
- Bittersweet chocolate in the glaze delivers a darker, less sweet finish; adding sugar adjusts sweetness to taste.
- Semisweet chocolate results in a sweeter glaze if preferred over bittersweet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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