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
Print This Recipeserves 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.
83 Responses to “Chocolate Sour Cream Bundt Cake” Leave a reply ›
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:)