Sour Cream Chocolate Bundt Cake Recipe

Name: Sour Cream Chocolate Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 2 1/4 cups flour (355 g); 1 cup unsweetened cocoa powder (90 g); 2 teaspoons baking powder; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup unsalted butter; 1 1/2 cups granulated sugar; 4 eggs, lightly beaten; 1 teaspoon vanilla extract; 1 1/2 cups sour cream (375 g); 6 ounces bittersweet chocolate, melted and cooled slightly (185 g); Glaze; 1 cup granulated sugar (250 g); 1 1/4 cups water; 1 tablespoon chocolate liqueur; confectioners' sugar, for dusting

Servings: persons

Cake
2 1/4 cups flour (355 g)
1 cup unsweetened cocoa powder (90 g)
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter
1 1/2 cups granulated sugar
4 eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups sour cream (375 g)
6 ounces bittersweet chocolate, melted and cooled slightly (185 g)
Glaze
1 cup granulated sugar (250 g)
1 1/4 cups water
1 tablespoon chocolate liqueur
confectioners' sugar, for dusting

1
Preheat oven to 325.
2
All ingredients should be room temperature.
3
Grease and flour 10 cup bundt pan.
4
Sift together flour, cocoa powder, baking powder, baking soda, and salt.
5
Cream butter and sugar in electric mixer until light and fluffy.
6
Add eggs and vanilla.
7
On low speed, alternate in three additions the cocoa mixture and sour cream, ending with flour until just blended.
8
Fold in chocolate.
9
Pour batter into pan and spread batter to sides.
10
Bake about 1 hour, or until toothpick inserted in center comes out clean. Cool for 10 minutes before inverting.
11
Combine all ingredients for glaze except liqueur and stir over low heat until sugar is dissolved.
12
Remove from heat and stir in liqueur.
13
Glaze cake when cooled to room temperature, and dust with confectioner's sugar before serving.

1760

kcal

Calories

Fat

224

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cake, 2 1/4 cups flour (355 g), 1 cup unsweetened cocoa powder (90 g), 2 teaspoons baking powder, and more.

Yes, Sour Cream Chocolate Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Chocolate Bundt Cake

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