Chocolate Sour Cream Bundt Cake
User Reviews
4.9
Chocolate Sour Cream Bundt Cake
Description
The Chocolate Sour Cream Bundt Cake highlights the tender texture achieved by incorporating sour cream into a cocoa-flavored batter with melted butter. Baking in a Bundt pan creates a classic ring shape with an even crumb. The use of both baking soda and kosher salt balances leavening and flavor, and vanilla adds aroma. The resulting cake is moist yet structured, with a deep chocolate taste.
The glaze, consisting of bittersweet chocolate, cream, sugar, and agave nectar, melts into a shiny coating that enhances the cake's richness without overpowering. This cake suits gatherings requiring an elegant but homey dessert.
When adapting the recipe for muffins, cupcakes, or layer cakes, baking time should be reduced and monitored closely until a toothpick inserted comes out clean, ensuring proper doneness.
Ingredients
For the cake
- 2 ticks butter plus more for the pan, unsalted
- 1/3 cup cocoa powder best-quality
- 1 teaspoon kosher salt
- 1 cup water cold
- 2 cups all-purpose flour plus more for the pan
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 2 large egg
- 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
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
- The cake remains moist and well-textured when baked in Bundt pans as well as layer pans and cupcakes.
- Adjust baking time accordingly for different shapes, beginning to check for doneness at 20-25 minutes.
- Use a toothpick to test readiness: when it comes out clean without crumbs, the cake is baked through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 397kcal | 20% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 309mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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