This Chocolate Sour Cream Bundt Cake is one of my favorites. It’s not as dense as your typical pound cake, but rather soft and tender and almost reminds me of a cake-mix based cake. I mean that as a compliment. It has the tenderness and moisture of a cake mix cake but tastes like a scratch cake (no box taste).
The sheen you see in the picture is my failure of a glaze. The glaze tasted good, but was too thin and I didn’t find it quite chocolaty enough. What you see on the cake is about a quarter of the yield. Most of it dripped onto the foil.
Update: I used to combine sour cream with buttermilk when making this, but now I omit the buttermilk and use 1 cup of sour cream. If you are out of sour cream or for some reason have 1/2 cup sour cream and 1/2 cup buttermilk, you can use the buttermilk.
- 3/4 cup natural cocoa ( not Dutch-processed, 2 1/4 ounces)
- 6 ounces chopped bittersweet chocolate
- 1 teaspoon instant espresso powder or 1 teaspoon coffee extract
- 3/4 cup boiling water
- 1 cup sour cream, room temperature
- 1 3/4 cups unbleached all-purpose flour ( 8 3/4 ounces)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 12 tablespoons unsalted butter, room temperature ( 1 1/2 sticks)
- 2 cups packed light brown sugar ( 14 ounces)
- 1 tablespoon vanilla extract
- 5 large eggs, room temperature
- 1/2 cup regular or miniature chocolate chips (optional)
- confectioners' sugar, for dusting
- Preheat oven to 350 degrees F. Spray a 12 cup bundt pan with flour-added cooking spray or grease and flour thoroughly.
- Combine cocoa, chocolate, and espresso powder in medium heatproof bowl; pour boiling water over chocolate and whisk until smooth. Cool to room temperature; then whisk in sour cream (or combination of sour cream and buttermilk).
- In a second bowl, whisk together flour, salt, and baking soda.
- In a standing mixer fitted with paddle, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each egg.
- By hand or using very lowest speed of mixer, stir 1/3 of the flour into batter. Add half of the chocolate/sour cream mixture and stir until incorporated. Scrape bowl and add remaining flour mixture and all of remaining chocolate mixture. Add chocolate chips if using.
- Pour batter into prepared Bundt pan. Bake until wooden skewer inserted into center comes out with few crumbs attached, 42-45 minutes.
- Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack.
- Let cool completely and dust with confectioners' sugar if desired.