Chocolate Sour Cream Bundt Cake
This rich, moist, Chocolate Sour Cream Bundt Cake did not last long at our house. Flavored with cocoa powder and enhanced with coffee, it’s truly dreamy!
When I gave a few pieces to our young landscaping duo, the hubby panicked when only half the cake was left. A true testament to a beloved dessert. You’ll love this Chocolate Bundt Cake Recipe!
Chocolate Sour Cream Bundt Cake
Chocolate topped with more chocolate. I couldn’t resist this Chocolate Sour Cream Bundt Cake. Bundt cakes are super easy to bake and finish off with a drizzle of icing. Compared to a layer cake, it’s a piece of cake!
A Moist Chocolate Bundt Cake
This picturesque chocolate Bundt cake made for a happy family. When the spoons come out to sample and re-sample the leftovers in the frosting bowl, it’s a good sign.
The first time I baked this moist chocolate cake, I sent it along with Bill when he went to visit his mom. The plate was returned empty with a sweet thank you note. Did you know that coffee enhances the flavor of chocolate? Instead of an overt coffee flavor, it slyly makes the chocolate taste even richer, more chocolaty. A nice trick, isn’t it. Plus the sour cream provides moisture as well as tenderness.
Tips for Making a Bundt Cake Recipe
- To prep, the Bundt pan properly is of utmost importance. The last thing you want is for your cake to get stuck in the pan!
- Use shortening and a dusting of flour or else a flour oil baking spray like Baker’s Joy to coat your Bundt pan.
- Bundt pans do wear out. I own a non-stick Bundt pan but had to replace it recently as it started to stick even when prepped well.
- A Bundt cake is done when you can insert a toothpick into the middle of the cake and it comes out clean.
- Be careful not to over bake the cake or you won’t have a moist chocolate Bundt Cake. The sour cream helps add moisture to the cake, but that will only go so far if you bake your cake too long.
- Place the baked cake on a cooling rack for about 15 minutes before inverting.
- Releasing the cake when it’s too warm can result in the cake breaking into pieces when inverted.
- Conversely, releasing it too late and the cake may stick to the sides of the pan.
- Cool completely before drizzling on the frosting. If the cake is still warm, the frosting will melt off the cake.
- Also, make sure to let the frosting firm up enough so that it thickens, but is still pourable. Garnish with mini chocolate chips and/or sprinkles while the icing is still wet, if desired.
More Bundt Cakes You’ll Love:
Bundt cakes are a terrific way to serve a crowd. Layer cakes are wonderful, but a lot more work! From Almond Amaretto Bundt Cake, Kentucky Butter Bundt Cake, Cheesecake Stuffed Chocolate Bundt Cake, Greek Lemon Bundt Cake to this super easy Kahlua Bundt Cake! Plus I’m loving the sound of this beautiful Orange Blossom Bundt Cake from The View from Great Island.
For the Cake
- 1 ¼ cups hot coffee
- 1 cup cocoa powder
- 2 ½ cups flour
- 1 ¼ teaspoon salt
- 2 ½ teaspoon baking soda
- 2 cups sugar
- 3 eggs
- 1 ¼ cups sour cream (full fat preferred)
- 1 cup plus 2 tablespoons vegetable oil
For the Glaze:
- ½ cup heavy cream
- 2 teaspoons light corn syrup
- 4 ounces semisweet chocolate, chopped
For the Cake:
- Place the oven rack in the center of the oven and preheat the oven to 350º. Grease and flour (or spray with Baker's Joy) a 10-inch Bundt pan.
- In a small bowl, whisk together the hot coffee and cocoa powder until the mixture is smooth.
- In a large bowl or the bowl of a stand mixer with the whisk attachment, beat the sugar and eggs until the mixture turns pale yellow and thickens. Add the sour cream and oil and whisk until all ingredients are combined.
- Add the salt and baking soda and mix well. Add flour and mix till well combined. Add the coffee mixture to the bowl and whisk well.
- Pour the cake batter into the bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool for 15 minutes in the pan before inverting it onto a wire cooling rack to finish cooling completely.
For the Glaze:
- To make glaze, whisk together cream and corn syrup in a microwave safe bowl. Microwave until mixture starts to boil.
- Add in the chocolate and let rest for a few minutes. Whisk until smooth. Let cool to thicken slightly, then drizzle over top of the cake.
- Sprinkle with a few mini chocolate chips if desired. Cool before slicing.
Adapted from Joy the Baker via Juanita's Cocina
Serving Size:1 slice
Amount Per Serving: Calories: 419Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 72mgSodium: 513mgCarbohydrates: 66gFiber: 3gSugar: 41gProtein: 7g