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4.9 from 171 votes

Chocolate Sour Cream Bundt Cake

This chocolate sour cream Bundt cake is quick and easy to make but complex as hell in taste. And if the cake weren't enough, on top is a sinful chocolate glazzle--that's a glaze that's drizzled.

Prep Time
25 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 30 mins
Servings: 14 servings
Calories: 397 kcal
Course: Dessert
Cuisine: American

Ingredients

For the cake
  • 2 ticks unsalted butter plus more for the pan
  • 1/3 cup best-quality cocoa powder
  • 1 teaspoon kosher salt
  • 1 cup cold water
  • 2 cups all-purpose flour plus more for the pan
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 2 large eggs
  • 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
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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
  1. 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.
  2. 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 recipe is moist and lovely as a Bundt cake form but also translates marvelously to cakes of all shapes and sizes, including layer cakes and cupcakes. You’ll need to adjust the time spent in the oven accordingly; start checking the cake or cupcakes for doneness after 20 to 25 minutes and trust that when a toothpick inserted in the center comes out without any crumbs clinging to it, your cake is done and you can do your happy dance.

Nutrition Information

Serving 1slice Calories 397kcal (20%) Carbohydrates 48g (16%) Protein 4g (8%) Fat 22g (34%) Saturated Fat 13g (65%) Monounsaturated Fat 6g Trans Fat 1g Cholesterol 78mg (26%) Sodium 309mg (13%) Fiber 2g (8%) Sugar 31g (62%)

Nutrition Facts

Serving: 14servings

Amount Per Serving

Calories 397

% 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.