The Timeless Comfort of Chocolate Sour Cream Bundt Cake
There’s something undeniably comforting about the aroma of chocolate wafting through the house. It brings me right back to my grandmother’s kitchen, where love was measured in tablespoons of sugar, and hugs were given freely. When I bake my Chocolate Sour Cream Bundt Cake, it’s like carrying on that tradition, creating a space where my family can gather, laugh, and share stories. This recipe is a staple in my household. It’s the kind of cake that feels like a warm hug on a chilly day, the perfect centerpiece for a family gathering or a simple Sunday afternoon treat.
Why You’ll Love This Recipe
Rich and Moist Texture
The addition of sour cream (or plain Greek yogurt if you prefer) ensures that each bite of this cake is incredibly moist and rich, making it a true comfort food. The sour cream acts as a magical ingredient, adding both moisture and a slight tang that balances the sweetness and enhances the chocolate flavor. The result is a cake with a tender crumb that practically melts in your mouth, leaving you reaching for a second slice.
Simple Ingredients
You probably have most of these ingredients in your pantry already. No need for a special trip to the store, which is always a win in my book! The beauty of this recipe lies in its simplicity. With just a handful of ingredients, you can create a cake that rivals the complexity of a dessert from a high-end bakery. The accessibility of the ingredients also means this cake can be whipped up on a whim, making it ideal for last-minute gatherings or a spontaneous baking session.
Perfect for Any Occasion
Whether you’re hosting a family dinner or attending a potluck, this Chocolate Sour Cream Bundt Cake is sure to impress with its decadent flavor and beautiful presentation. Its elegant shape, thanks to the Bundt pan, makes it a showstopper on any dessert table. Yet, despite its impressive appearance, it maintains a casual, homey feel that makes it suitable for any occasion.
Easy to Make
Despite its impressive appearance, this cake is straightforward to prepare. With clear instructions and practical tips, even beginner bakers will find success. The process involves a few simple steps that require minimal skill, ensuring that anyone can create a stunningly delicious cake. The hands-on time is minimal, allowing you to focus on other preparations or simply relax while the cake bakes.
Versatile Flavor
The chocolate glaze adds a luxurious touch, but the cake itself is delicious enough to stand on its own or be paired with fresh fruit or whipped cream. The glaze, with its glossy finish, adds a layer of indulgence that takes the cake to the next level. However, the underlying cake is so flavorful and moist that it can be enjoyed without any embellishment.
The Recipe
Ingredients
For the Cake: – 1 cup unsalted butter, plus more for the pan – 1/3 cup cocoa powder, we use Dutch process – 1 teaspoon kosher salt – 1 cup water – 2 cups all-purpose flour, plus more for the pan – 1 3/4 cups granulated sugar – 1 1/2 teaspoons baking soda – 2 large eggs – 1/2 cup sour cream, or plain Greek yogurt – 1 teaspoon pure vanilla extract
For the Chocolate Glaze: – 4 ounces bittersweet chocolate, finely chopped – 1 1/2 tablespoons corn syrup – 1/2 cup heavy cream – 1 1/2 tablespoons granulated sugar
Instructions
Prep the Pan: Position a rack in the center of the oven and heat it to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside. This step ensures your cake releases smoothly, maintaining its beautiful shape. Properly preparing your pan is crucial to achieving the perfect Bundt cake. The butter and flour create a non-stick layer that helps the cake slide out effortlessly after baking.
Make the Chocolate Mixture: In a small saucepan, combine the butter, cocoa powder, salt, and water. Place over medium heat, stirring until melted and combined. Remove from the heat and set aside. This creates a rich base for the cake batter. The mixture should be smooth and glossy, serving as the foundation of the cake’s chocolate flavor.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, and baking soda. This step ensures an even distribution of ingredients. Whisking aerates the flour and helps break up any clumps, resulting in a smoother batter.
Combine Ingredients: Add half of the melted butter mixture to the dry ingredients and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and vanilla extract until smooth. This step-by-step incorporation ensures that the batter remains lump-free and well-mixed.
Bake the Cake: Scrape the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 40 to 45 minutes. Let the cake cool in the pan for 15 minutes, then invert onto a rack to cool completely. The cooling time is essential for the cake to set properly and release from the pan without breaking.
Prepare the Glaze: While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup in a medium bowl. Combine the heavy cream and sugar in a small saucepan over medium heat, stirring until the cream is hot and the sugar dissolves. Pour the hot cream over the chocolate and whisk until smooth. The glaze should be silky and pourable, ready to cascade down the sides of the cake.
Glaze the Cake: Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Slice and serve. The final touch of the glaze adds a beautiful sheen and enhances the cake’s chocolate flavor.
Kitchen Tools You’ll Need
- Bundt Pan: Essential for creating that classic, beautiful cake shape. The intricate designs of a Bundt pan add an artistic element to the cake, making it visually appealing.
- Whisk: For blending the ingredients smoothly. A good whisk is crucial for achieving a lump-free batter and ensuring all ingredients are well incorporated.
- Saucepan: To melt the chocolate mixture and prepare the glaze. A heavy-bottomed saucepan provides even heat distribution, preventing the glaze from scorching.
- Large Mixing Bowl: To combine all ingredients. A roomy bowl gives you ample space to mix without spilling.
- Cooling Rack: Helps the cake cool evenly. Elevating the cake ensures that air circulates around it, preventing sogginess.
The Benefits of Each Ingredient
Butter
Provides a rich, buttery flavor and tender crumb. Butter is a classic baking fat that adds moisture and flavor, contributing to the cake’s overall richness.
Cocoa Powder
The Dutch process cocoa gives a deep, chocolatey flavor that’s key to this cake’s richness. Its alkalized nature results in a smoother, less acidic chocolate taste.
Sour Cream (or Greek Yogurt)
Adds moisture and tang, keeping the cake from being too sweet while adding a delightful texture. It helps tenderize the crumb and balances the rich chocolate flavor.
Eggs
Bind the ingredients together and give the cake structure. Eggs provide stability and help the cake rise, ensuring a light, airy texture.
Vanilla Extract
Enhances the chocolate flavor, adding depth to the cake. A high-quality vanilla extract complements the cocoa, bringing out its nuances and adding warmth.
What to Serve With This Dish
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. The cool, creamy texture of ice cream or whipped cream contrasts with the warm, rich cake, creating a delightful sensory experience. For a more sophisticated touch, serve it alongside fresh berries like raspberries or strawberries. The tartness of the berries cuts through the richness of the cake, adding a refreshing element. It’s also delightful with a cup of freshly brewed coffee or a glass of cold milk, making it versatile for both dessert and an afternoon snack.
Storage & Leftover Tips
To store, cover the cake with plastic wrap or place it in an airtight container. It will keep at room temperature for up to three days. The cake’s moist texture ensures it stays fresh longer than many other baked goods. For longer storage, you can refrigerate it for up to a week. If you have leftovers (which, in my house, is rare), the cake freezes beautifully. Simply wrap slices in plastic wrap and then foil, and freeze for up to three months. When you’re ready to enjoy, let the slices thaw at room temperature or warm them gently in the microwave. Freezing individual slices makes it easy to grab a quick treat anytime.
A Tradition of Joy
In the end, this Chocolate Sour Cream Bundt Cake isn’t just a recipe; it’s a way to bring smiles and warmth to your family’s table. It’s a reminder that the simplest ingredients can create the most profound joys. Whether it’s for a special occasion or a simple family dinner, this cake is sure to become a beloved tradition in your home, just as it has in mine. So gather your loved ones, brew a pot of coffee, and enjoy the simple pleasure of sharing a slice of cake together. The act of baking and sharing this cake is an expression of love, a way to connect with those who matter most.
Chocolate Sour Cream Bundt Cake
Ingredients
Equipment
Method
- Position a rack in the center of the oven and heat to 350 degrees F. 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 place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
- In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined.
- Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
- Scrape the batter 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 glazing.
- While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside.
- Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
- Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.