Delicious Chocolate Sour Cream Cake

My birthday is tomorrow and Valentine’s Day is next week which suggests it’s time to celebrate…with chocolate. Cookies are typically my afters of selection, however this Chocolate Bundt Cake holds a special place in my heart. It’s our go to homemade  cake direction. 

Delicious Chocolate Sour Cream Cake

It ne'er disappoints and invariably cures my chocolate cravings. If you're searching for a fool-proof, absolute to cause you to and everybody WHO takes a bite swoon, then create this Chocolate cream Bundt Cake. This cake direction is ideal for any celebration, or simply as a result of you wish chocolate.

I am a firm believer that each day ought to be celebrated and there's no higher thanks to celebrate than with chocolate. And if you wish to form your Valentine’s heart go pitter patter, simply offer them a slice of this cake. Everything are going to be swish sailing when they style this Chocolate cream Bundt Cake!

Delicious Chocolate Sour Cream Cake

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.

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