Servings
Font
Back
Chocolate Sour Cream Doughnut Bundt Cake
3.9 from 146 votes

Chocolate Sour Cream Doughnut Bundt Cake

This Chocolate Sour Cream Doughnut Bundt Cake combines multiple flours with cocoa and espresso for a moist, chocolatey cake. The sour cream and buttermilk add tenderness while the rich chocolate glaze and sprinkle garnish finish the cake. It’s a chocolate dessert with depth suitable for gatherings or special occasions.

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 20 servings
Calories: 327 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350F
  2. Prepare a bundt pan by carefully buttering the entire surface, and then dusting with flour. Shake off excess flour.
  3. Whisk the dry ingredients together in a large mixing bowl.
  4. Whisk the wet ingredients together in a another bowl.
  5. Add the wet ingredients to the dry and whisk until just combined, don't over mix.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 20 servings

Amount Per Serving

Calories 327

% 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.