Everyday between 2-3pm, my body craves chocolate cake. The cake I crave is not a cake that’s saturated in chocolate frosting. I’m talking about a dense/moist/slightly chewy chocolate cake with a few drizzles of chocolate frosting. When I’m not able to fulfill this craving (which is like all the time), my mind goes into daydreaming mode and I start to fantasize about a chocolate cake delivery service at my work and how wonderful it would be if there were ice cream sundae vendors at every street corner. Imagine that. That would be the life!
I also had this thought the other day: Has anyone ever put EAT MORE CHOCOLATE on their New Year’s Resolution list? Doubtful.
With a chocolaty dense bundt cake like this, I can’t see why that wouldn’t be a good idea.
Maybe I should give in to my chocolate cravings more often. Maybe then I could consider myself a chocolate lover.
And we’re off!
This cake is EASY. Let me show you how easy.
Ingredients gathering! Let’s make the cake first:
Dry ingredient party! I like to use a whisk to break up any clumps.
Butter, water, cocoa & salt. Melt over the stove.
Introduce the chocolate dreaminess into the dry ingredient party. Stir.
After stirring and incorporating, stir some more!
Eggs. One at a time. Stir.
Vanilla & sour cream. STIR! So awesome not having to use an electric beater, isn’t it?
BATTER! In a pan!
Tap tap tap. BAKE.
Your house smells like a chocolate factory. Cue some Willy Wonka tunes. Now let your cake cool.
Here comes the glaze!
Chop up the chocolate. A serrated knife works wonders. Add it to a bowl with the agave syrup.
Melt the sugar into the cream in a sauce pan over medium heat. Pour the cream over the chocolate.
Ridiculous, right?
Drizzle the glaze all over your cooled cake.
ENJOY!
Oh wow!
It looks like you already did!
Chocolate Sour Cream Bundt Cake
serves 10
(recipe from Bi Rite Market’s Eat Good Food Cookbook)
- 1 cup (2 sticks) unsalted butter, plus more for the pan
- 1/3 cup cocoa powder
- 1 teaspoon kosher salt
- 1 cup water
- 2 cups all-purpose flour, plus more for the pan
- 1 3/4 cups sugar
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 4 ounces bittersweet chocolate, finely chopped
- 1 1/2 tablespoons agave nectar (or corn syrup)
- 1/2 cup heavy cream
- 1 1/2 tablespoons sugar
Make the cake:
Position a rack in the center of the oven and heat to 350 degrees. Butter and flour a 10- or 12-cup Bundt pan and set aside.
In a small saucepan, combine the butter, cocoa powder, salt, and water and put over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
Put the flour, sugar, and baking soda in a large bowl and whisk to blend. Add half of the melted-butter mixture and whisk until completely blended (it will be very thick). Add the remaining butter mixture and whisk. Add the eggs one at a time, whisking each to blend completely before adding the next. Whisk in the sour cream and vanilla until smooth.
Pour the mixture into the prepared pan and bake until a toothpick inserted into 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 onto a rack. Let cool completely before making the glaze.
Make the glaze:
Put the chopped chocolate and agave nectar in a medium bowl and set aside.
Combine the heavy cream and sugar in a small saucepan and put 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 it’s very runny, let it sit for a minute or so to thicken. Drizzle over the cake.
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101 Comments
say somethingThere is always something magical about cakes with sour cream in them. So dense and delicious! I’m yet to meet one I don’t like…
This looks amazing!
Sour cream is my favourite secret ingredient in cake! I am going to make this (although I might need to halve it and make it in cupcake form as I wouldn’t trust myself around a whole bundnt cake.)
The texture of your cake looks absolutely top notch – perfectly dense and wonderful. I’ve never thought of using agave syrup in a glaze before but it sounds really interesting. I would also completely support your idea of a chocolate cake delivery service, I’m not entirely sure how I’ve managed to survive this long in the working world without it.
That literally looks amazing. I have the same craving at about three pm – I NEED chocolate cake. I may have to get into this sour cream chocolate bundt kinda living:)
This looks perfect. And it’s beautiful! It’ fits so many situations – like entertaining. . . or not, like dessert, or dinner, or breakfast, or snack. . . . Oh, and it’s a perfect portable lunch, I mean, dessert. No, lunch.
Thanks for a fantastic looking recipe – I’ve been wanting one like this!
a bundt like this is perfect for any day…I like that kinda cake. that glaze is so pretty and shiny…I love it!
i just feel so warm and cozy inside when i look at these photos…chocolate cake is one of my favorites! i’m not as much of a frosting gal either and this one looks like chocolate cake perfection in my book.
Tracy! Dude! 2 years ago my resolution was actually to “Eat More Cupcakes.” Really! I think I should bring it back this year… want to join me?
This looks so good. So good.
There’s a flower in your cake….haha. It really makes it look pretty! Love this. Sour cream really brings out such a nice flavour in chocolate. Love it!
WHY is there not a chocolate cake delivery service?
YUM. If I don’t have a bundt pan, what would you recommend I use? I don’t want it to collapse in the middle…mini loaf pans, maybe?
I love the flower in the cake! And you’ve reminded me that I need to buy a Bundt pan.
mmmm mmmmm! So glad you posted this. I am so going to make it!
Lemme know how it goes!!
Looks dreamy…I also want an chocolate cake delievery service daily…between 3 and 4pm? While we are at it I would also like a laundry fairy! Thanks for a lovely post. Will add this to my list of to make for 2012….Valentine’s day maybe!
Awesome. I have a birthday dinner tomorrow that needs a cake, I am all over this one! Thanks for the recipe.
Eat more chocolate was totally my resolution this year. I don’t like making resolutions I can’t keep. It’s bad for the morale!
i NEED that cookbook. That’s a good resolution – buy more cookbooks
.
Yay! Thanks for this recipe, Tracy! I have been making a “boxed” version of this cake for years…It’s my favorite, but I’ve never taken the time to figure out how to make it without the boxed cake mix even though I knew it would be really easy to do.
Next time I’m in the mood for it, I’ll be giving your recipe a go!
You should! Just look how easy it is
Wowza. That’s a good looking cake!
Sour cream! The best not-so-secret ingredient ever.
Legit!
Eat more chocolate is the best new year’s resolution I’ve ever heard of!
I feel like a bundt pan makes every cake better. Possibly because it means I don’t have to frost the cake.
This looks AMAZING! And considering I broke my hand mixer making cupcakes for New Years Eve, I am super pumped I can still make this cake. Thanks for saving my chocolate cravings!
Oh no! What happened?
that chocolate on top has seriously just killed me. i’m dead.
Ridic. Totally. I get it.
Tracy, this cake is enough to make me de-lurk from behind my Google Reader. I’m pretty sure this cake and I were separated at birth…is that possible? In any case, MUSTMAKETHISNOW. Thanks for sharing!
Thanks for venturing over from google reader land!!!!
I freaking die.
And then you come back to life with a slab of chocolate cake!
Oh dear oh dear oh dear – how am I ever going to have the will to stay on my diet with such a divine looking cake begging to be made…..!!!
It looks heavenly but I may have to cave and make in cupcake form as another reader suggested to stop myself eating the whole thing..
Or freeze it!
Wow, I’m craving this cake now! I don’t know whether to thank you or curse you
Also, what a great idea to use a serrated knife to chop up chocolate; never thought of that.
2012 is the year for moderation! And chocolate
who doesn’t crave chocolate cake at some point during the day ?
My craving time?
7:30 am.
Wow! Do you crave cake and coffee? That would be stellar.
looks so good – question, could this recipe be converted if you don’t own a bundt pan? Like could you cook in 13″by 5″ pan and have it turn out similar and only frost the top?
It should work. The texture might be a little different, though.
My New Years resolution for the last 3 years has been EAT MORE BACON. Maybe next year needs to be eat more chocolate!
I was just craving bacon this am!
I’m not proud of this, but I’ve ordered a single slice of chocolate cake (and had it delivered) from this pizza place near my apartment. More than once. While a chocolate cake delivery service sounds like a positive, it is extremely dangerous
Anyway, this looks awesome. I love making bundt cakes!
That’s GENIUS!!!
This cake looks amazing. Can’t believe it’s so easy. Will definitely be making it as soon as I invite a few people over, since I would eat the whole thing myself otherwise!
I guess I’ll be buying a bundt cake pan in 2012. Because this cake sounds balls awesome.
DO IT. You won’t regret it.
Said chocolate cake came to my house for dessert for a dinner party- FYI makes a great breakfast with a cup of coffee. Xoxo
How much did EG eat for breakfast?!! Hope he shared!
Hi Tracy!
That cake looks too good! After reading this post I had to make myself my “emergency chocolate cake”! I will have to give this recipe a try, it looks so rich!
Also, I tried your Peppery Chicken Wings recipe, OMG! So good! The flavor pairings seem endless to me for what I can make to go with it! Thank you for once again a great recipe!
What’s the emergency chocolate cake? Is that the one you make in the microwave?!
It’s a one-bowl deal, super easy and quick, then I just pop it in the oven, and it’s so good! I also make a killer chocolate coconut oil/milk icing that is to die for! Also super easy! I was inspired one night to make a vegan icing for a friends bday cake. I’ll give you the recipe since I know how much you love coconut oil!
4 TB Coconut Oil, melted
1/3 Cocoa Powder
Pinch of salt
1 1/2 Cups Icing Sugar
3 TB Coconut Milk
1 TB Vanilla
Whisk cocoa powder and salt into melted oil until smooth. Sprinkle in about a third of the icing sugar, stir, then sprinkle in about a half of the coconut milk. Keep alternating with the icing sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it’s too runny, add more powdered sugar. If too stiff, add a little more coconut milk.
You can pop it into the fridge to harden up a bit then it can be whipped up, or you can leave it just as is, delicious!
The glaze looks incredible. I just want to lick the cake!
It’s 2.41 AM here and I think about making chcocolate cake! NOW!
You should TOTALLY DO IT. Late night baking is the best!
Now that is a cake! Love it!
Made cake last night and it is delicious. But stuck to bottom. I would let it cool longer.
I was looking at my bundt pan today, thinking how it has been forever since I made anything in it. Now being the chocolate whore that I am, this is right up my alley – looks amazing!!!
I felt so hungry when I saw this cake recipe. It’s so moist and the chocolate has glossy effect.
Oh, . . . man . . . bundt cakes never get the respect they really deserve.
Thanks for respecting the bundt!
I’m a firm believer that sour cream makes everything better. This bundt looks moist! And so chocoatey!
I was just thinking of something to bake that’s chocolate-y (since I have the same daily craving!) that’s not a brownie. Thanks for another idea!
don’t you go talking about cleanses and then post some deliciousness like this, lady! I need this!
This looks heavenly! Will try your recipe not later this week! Thanks for sharing
Dear Tracy Shutterbean,
In the world of my mind, you, me and Joy the Baker are buddies who bake and parent (humans, cats, what-have-you) and look awesome and like cool things. I have to admit, this is the first recipe I’ve ever made from your site and oh. my. gosh. DELICIOUS! I actually showed the recipe to a girlfriend of mine and we both made it today. (Added bonus, for the glaze I used leftover bittersweet ganache I made for my daughter’s birthday cheesecake and my kids are completely anti-bittersweet chocolate so my husband and I get to eat it all by ourselves! I made the ganache for me and my husband – the kids ate strawberry sauce with their cheesecake. I’m not evil enough to make my kid a cake they’d hate) All of this is to say, man. I sure can’t wait to make some more of your recipes.
Thanks s’much!
Rachelle (aka the fat sauce caller)
Omg! Fat sauce caller!!!!
In real life we totally would be friends. High five for bundt making!!!
Hurray for friends! If you gals ever make it out to Utah though…we will go for donuts. And it will be awesome.
This looks delicious and I just bought a bundt pan so it couldn’t be more perfect!
Truly the best chocolate cake I have EVER made. Thanks for making me look good by sharing great recipes are are “doable” for a chic like me!
I made this cake on Friday and by Saturday night it was gone! Of course it was split among my husband and sister, but still…it was delicious and moist and one I’ll be making again soon. (Even though I didn’t make the glaze it was still delicious)
alright! Thank you so much for trying it out Natasha!
I made a half size version and blogged about it yesterday. So good. Thanks for sharing!
A coworker told me she’s had a craving for a bundt cake, and you posted this a couple days later. Perfect timing! It’s cooling on the counter and going to work tomorrow.
This…was…awesome. I seriously went out and bought a bundt cake pan just so I could make this for a dinner party. I used light sour cream because that’s what I had on hand, and it was still lush and dense and awesome. Love the glaze. The cake somehow not heavy, yet suuuch a great dose of chocolate. Making it again this week for a coworker’s birthday!
YAY! So glad it worked out. I’ve actually made it with nonfat greek yogurt and it was fab!
Ooh good to know! I’ve pretty much replaced all sour cream with Fage 0% yogurt. I’m obsessed with it. I put it on tacos, in some baking recipes and even stir it into eggs and such. Plus ya know, eat it normal-like with fruit & honey for breakfast.
Hi, I have a quick question…have you ever tried using buttermilk in this recipe instead of water? I am going to make this for work and was just wondering. I have some left over and wanted to use it up…..thanks, Connie
Never tried it! I’m not sure how melting the chocolate would benefit from it though. I would reduce your amount of sour cream and then add buttermilk!
What a delicious cake! I bake a lot and have made a few chocolate cake using various recipes- my husband and 3 year old daughter reckon this is the best chocolate cake I’ve made! I made it twice this week! Oops.
Made this a few days after you posted it. I had some issues with it sticking in my bundt pan, but I think it was because I used a supposed “non-stick” silicone one. It all fell apart when I tried to take it out. Sooooo, it didn’t get any glaze on it, as it was a disastrous mess. Nevertheless, my kids DEVOURED it!!! I’m making it for them again tonight, per their request……after I run and buy a decent bundt pan:)
I saw this over at Barbara Bakes and I made it tonight for my neighbors. Delicious. Easy and a new go to recipe when I need a dessert fast. I love how you put the flower on it.
I needed a reason to use 1/2 cup of sour cream! Perfection! Plus I had some Scharffen Berger cocoa powder I had forgotten about… its in the oven now!
I made this for a birthday dinner party and it was amazing!! Everyone raved about it. I only had fat free sour cream on hand and was wondering how this might affect things…I’m not sure that it made a difference. I used a silicone pan that I coated with butter and flour before pouring the batter. PERFECTION!!
Awesome! A lower fat bundt cake. I’m sure it was still super moist…and that’s really what makes a good cake!
Hi! I love this recipe and was trying to post it to Pinterest, but it won’t work. I also tried pinning your spinach and feta pocket pies, and those photos aren’t available to pin too. Is that on purpose or is there some kind of technical glitch? Just wondering, thanks!
It’s because the images were hosted on Flickr. Flickr is protecting my images whether I want them to or not. It’s a huge bummer for me because 95% of my photos have been hosted on flickr. I am really sorry for the inconvenience. You can imagine how much this bums me out!
Ah bummer! No worries, I will just keep singing the praises of this cake in places other than Pinterest.
i fixed it!!! happy pinning!
This cake was delicious! I baked this for some friends yesterday and it got rave reviews! My friends said this MELTED in their mouths and asked me how much butter was in this, my reply “a lot.” This cake is so soft, moist and rich. I <3 it! I still have half a cake left and I think it will keep quite well for a week at least given how soft it is. Thanks for this awesome recipe!
fantastic!!!!!!!!!!!!!!! i wish i had a piece right now….
Made this but subbed wine for the water (and part of the heavy cream) and it was a.m.a.z.i.n.g. Kinda wish I hadn’t brought it to work because I’d still have some…
OMG!!! I brought this to Easter dinner and it was fabulous! Enjoyed the leftovers for breakfast with coffee and a cold glass of milk. YUM. Thank you.
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