Chocolate Sour Cream Bundt Cake
User Reviews
5.0
3 reviews
Excellent
Chocolate Sour Cream Bundt Cake
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This chocolate sour cream bundt cake is glazed with a simple chocolate ganache. It's a simple cake to make and sinfully good. A mixing bowl and a whisk is all you need.Adapted from Bi-Rite market's eat good food
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Ingredients
For chocolate cake
- 1 cup unsalted butter plus more for the pan
- 1/3 cup cocoa powder I used Hershey's cocoa
- 1 tsp kosher salt
- 1 cup water
- 2 cup all-purpose flour
- 1 3/4 cup granulated sugar
- 1 1/2 tsp baking soda
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp pure vanilla extract
For chocolate glaze (ganache)
- 4 oz bittersweet or dark chocolate chopped
- 1 1/2 tbsp corn syrup or agave nectar
- 1/2 cup heavy cream
- 1 1/2 tbsp granulated sugar
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Instructions
For the chocolate cake
- Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup bundt pan and set aside.
- In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
- In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream and the vanilla extract. Whisk until smooth.
- Scrape the batter into the prepared pan and bake until a toothpick inserted into 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 onto a rack. Let cool completely before glazing.
For the chocolate glaze
- While the cake is cooling, make the chocolate glaze. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Remove the pan from the heat.
- Add the chopped chocolate and corn syrup (or agave) to the hot cream and whisk until smooth. Let it cool down for 5 minutes until it thickens slightly.
- Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.
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User Reviews
Overall Rating
5.0
3 reviews
Excellent
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