Chocolate Sour Cream Doughnut Bundt Cake
User Reviews
3.9
Chocolate Sour Cream Doughnut Bundt Cake
Description
The cake batter includes all-purpose and oat flours plus cocoa powder, sugar, baking powders, and espresso powder to enhance the chocolate flavor. Wet ingredients feature sour cream, buttermilk, oil, eggs, and vanilla extract, contributing moisture and tanginess. The batter is whisked just until combined to maintain lightness and prevent toughness. It bakes in a buttered and floured bundt pan at 350°F for around 45-50 minutes until a toothpick comes out clean.
After cooling, a glaze made from dark chocolate chips, corn syrup, and heated cream is poured over the cake, creating a glossy, rich finish. The cake is garnished with chocolate sprinkles for texture and appearance. The absence of nutmeg prevents flavor clashes with the chocolate and espresso flavors.
This cake suits dessert or celebrations where a rich yet tender chocolate cake is desired. The balance of textures and flavors make it stand out among bundt cakes.
Ingredients
dry ingredients
- 1 2/3 cups all-purpose flour
- 1/3 cup cocoa powder
- 1 1/2 cups oat flour
- 1 1/2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
wet ingredients
- 1 cup sour cream
- 3/4 cup buttermilk
- 3/4 cup vegetable oil I use safflower or canola
- 3 large egg room temperature
- 1 tsp instant espresso powder powder, not liquid, or instant coffee
- 2 tsp vanilla extract
glaze
- 1 cup dark chocolate chips
- 1 Tbsp corn syrup
- 2/3 cup heavy cream
garnish
- chocolate sprinkles
Instructions
- Preheat oven to 350F
- Prepare a bundt pan by carefully buttering the entire surface, and then dusting with flour. Shake off excess flour.
- Whisk the dry ingredients together in a large mixing bowl.
- Whisk the wet ingredients together in a another bowl.
- Add the wet ingredients to the dry and whisk until just combined, don't over mix.
- Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it. I always check my cakes on the early end, at 45 minutes. Give it a few extra minutes if it doesn't quite look done.
- Set the pan on a cooling rack for 15 minutes. Then invert the cake and then let cool completely before glazing. It helps to loosen the edges with a small spreading knife first. Go along the outside edges and also the inside tube edge, gently prying the cake away from the pan to loosen it.
- To make the glaze, put the chocolate and the corn syrup in a bowl. Heat the cream until it comes to a simmer, I do this by putting it into the microwave for one minute, you can do it in a small saucepan if you like. Pour the hot cream over the chocolate and let sit for 5 minutes. Then stir until the mixture is creamy and glossy, with no lumps. If there is any remaining unmelted chocolate you can microwave it for a short 15 second burst to reheat the mixture. Let the ganache sit for a few minutes to thicken if it seems too thin.
- Pour the glaze evenly over the entire cake, and immediately shower with sprinkles.
Notes
- Nutmeg is omitted to avoid overpowering the chocolate and espresso flavors, but can be added if desired.
- Mini chocolate chips can replace sprinkles, and regular chocolate chips can be folded into the batter for extra chocolate intensity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 45mg | 15% |
| Sodium | 124mg | 5% |
| Potassium | 201mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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