Description
Short Description This Sour Cream Chocolate Bundt Cake is a rich, moist, and decadent dessert that is perfect for any occasion. Made with sour cream, cocoa powder, and a touch of vanilla, this cake has a deep chocolate flavor and an ultra-soft texture. Topped with a luscious chocolate glaze, it’s a treat that chocolate lovers will adore.
Ingredients
- All-purpose flour – 2 cups, sifted for a lighter texture
- Unsweetened cocoa powder – ¾ cup, for deep chocolate flavor
- Baking soda – 1 teaspoon, for proper rising
- Salt – ½ teaspoon, to enhance flavor
- Unsalted butter – 1 cup (2 sticks), softened
- Granulated sugar – 1 ¾ cups, for sweetness
- Eggs – 3 large, at room temperature
- Vanilla extract – 2 teaspoons, for added depth
- Sour cream – 1 cup, for moisture and tenderness
- Hot water or brewed coffee – 1 cup, to intensify chocolate flavor
- Semi-sweet chocolate chips (optional) – ½ cup, for extra richness
Chocolate Glaze
- Semi-sweet chocolate chips – 1 cup, for a silky glaze
- Heavy cream – ½ cup, to create a smooth texture
- Butter – 1 tablespoon, for added shine
- Powdered sugar (optional) – ¼ cup, for extra sweetness
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and sour cream until smooth.
- Gradually add the dry ingredients, alternating with the hot water or coffee. Mix until just combined.
- Fold in chocolate chips if using.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use room temperature ingredients for the best texture.
- For a shinier glaze, add an extra teaspoon of butter.
- Grease and flour the Bundt pan thoroughly to prevent sticking.
- Let the cake cool completely before glazing for the best results.
- If using Dutch-processed cocoa, adjust baking soda or add baking powder.
