This incredibly moist, rich, and super chocolaty sour cream Bundt cake is delicious on its own, but a drizzle of chocolate glaze makes it incredible!
I knew the weather was supposed to be bad today. Since there’s never much winter here, and since I woke up to a sunny sky, I figured the weatherman must have been wrong and got ready to go to the grocery store anyway. That was 5 minutes before the storm started.
Before I could even get to the store, I found myself fighting against the wind, which kept pushing me the wrong way. With a sudden rain that completely soaked me in seconds, I decided to make a U-turn and come back. This time, the wind was in the same direction as me, but it was so strong that I started running just to catch up with it! I’ve learned my lesson today to take weather predictions a bit more seriously.
Back at home, it was time to get warmed up and start baking. Since I didn’t make it to the store to buy ingredients, I had to use what I already had on hand. So this chocolate Bundt cake happened, and I certainly can’t complain!
So let’s go over some of the ingredients. The texture and flavor of this cake are superb – it’s incredibly moist and rich with a wonderful deep chocolate flavor. To boost that chocolaty flavor, I dissolve the cocoa in hot water and use coffee powder (although you won’t taste the coffee once the cake is done). Using sour cream enhances the cake’s richness and provides a slight tang. It’s actually one of the best additions you can make to a chocolate cake, so I wouldn’t recommend making substitutions. Light brown sugar gives moisture to the cake, as well as a subtle caramel flavor, but you can substitute it with an equal amount of granulated sugar if you prefer.
Since this cake is quite delicate, make sure to grease it well and dust with cocoa powder. Why cocoa powder instead of flour? Simple: it won’t leave any white streaks on the dark cake once we release it from the pan after baking.
The glaze is optional, but really quick to make (you can read more about chocolate ganache here). With or without it, this cake is really good – so good that I already ate 4 pieces. Although the stormy weather can be blamed for my craving, right? Ok, maybe not.
- ⅔ cup (65g/2.3 oz.) unsweetened cocoa powder, plus more for coating the pan
- 2 teaspoons instant coffee powder (optional)
- ¾ cup (180ml) hot water
- ¾ cup (180ml) sour cream
- 1¾ cups (250g/8.8 oz.) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks/225g) butter, softened
- 1 cup (200g/7 oz.) granulated sugar
- ¾ cup (150g/5.3 oz.) light brown sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 75g (2.7 oz.) bittersweet chocolate, finely chopped
- ⅓ cup (80ml) heavy cream
- Preheat oven to 350F/180C. Grease a 12-cup (10-inch) Bundt pan and coat with cocoa powder, tapping the pan slightly to remove any excess. Set aside.
- In a medium heatproof bowl, place cocoa and coffee powder. Pour hot water over the mixture and let stand for 1 minute, then whisk until smooth. Let the mixture cool to room temperature (meanwhile, proceed with the rest of the recipe), then whisk in the sour cream. In another medium bowl, sift flour, baking soda, and salt, and mix to combine. Set aside.
- In a mixer bowl fitted with the paddle attachment, beat together butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating it with the cocoa-sour cream mixture in 2 additions, starting and ending with the flour. Do not over mix.
- Scrape batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool in the pan for 15 minutes, then gently invert onto a wire rack and let it cool completely. Dust with powdered sugar or drizzle with glaze.
- To make the chocolate glaze: Place chocolate in a medium heatproof bowl. Set aside. In a small saucepan over medium heat, bring heavy cream just to a boil. Immediately pour cream over chocolate and let sit without stirring for 2 minutes. Then, whisk mixture gently until completely melted and smooth. Let cool for 10 minutes before using. Alternately, heat chocolate and cream in the microwave in 20-second intervals, mixing between each, until melted.