Chocolate Sour Cream Bundt Cake Recipe

Chocolate Sour Cream Bundt Cake is a moist, rich, and decadent cake with a tender crumb, thanks to the addition of sour cream. It’s baked in a bundt pan, which gives it a beautiful shape, and can be drizzled with chocolate ganache or dusted with powdered sugar.

Chocolate Sour Cream Bundt Cake Recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 ½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup boiling water
• 1 cup semi-sweet chocolate chips (optional, for extra richness)

For the Ganache (Optional):

• ½ cup heavy cream
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, making sure to coat all the crevices to prevent sticking.
2. Cream the Butter and Sugar:
   • In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
3. Add the Eggs and Vanilla:
   • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Incorporate the Sour Cream:
   • Mix in the sour cream until smooth. This adds moisture and richness to the cake.
5. Combine the Dry Ingredients:
   • In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
6. Alternate Adding Dry Ingredients and Water:
   • Gradually add the dry ingredients to the butter-sugar mixture, alternating with the boiling water. Start and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix. Fold in the chocolate chips, if using.
7. Bake the Cake:
   • Pour the batter into the prepared bundt pan, smoothing the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake:
   • Let the cake cool in the pan for about 10-15 minutes. Then, carefully turn it out onto a wire rack to cool completely.
9. Prepare the Ganache (Optional):
   • Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chocolate chips in a bowl. Let sit for 2-3 minutes, then whisk until smooth.
   • Drizzle the ganache over the cooled cake.
10. Serve:
    • Slice the cake and serve as is or with a scoop of vanilla ice cream!

Tips:

• Moistness: The boiling water in the recipe ensures the cake stays moist and enhances the cocoa flavor.
• Storage: The cake can be stored covered at room temperature for 2-3 days, or in the refrigerator for longer shelf life.
• Make-Ahead: This cake can be made a day in advance, and the flavor improves as it rests.

This Chocolate Sour Cream Bundt Cake is the perfect dessert for chocolate lovers, with its rich, fudgy flavor and tender texture!