Skip to Content

Chocolate Sour Cream Bundt Cake

Share this Recipe!

I know I seem to always say this, but I love chocolate. I mean, I really, really love chocolate. And I’m a little particular about the kind of chocolate I enjoy. I prefer dark chocolate over milk chocolate when eating straight chocolate. Cakes have to have a certain flavor. So when our Crazy Cooking Challenge this month was for the Best Chocolate Cake, I knew it wouldn’t be that hard to find one, and I certainly wasn’t going to stress out testing a few recipes. Interestingly, I only tested two and then found this one and was absolutely sold.

My crazy cooking challenge chocolate cake came from the blog Lick The Bowl Good, which trust me I did. haha.
She originally got the recipe from Williams Sonoma which as soon as I saw, I knew would be amazing!

Chocolate Sour Cream Bundt Cake

Chocolate Sour Cream Bundt Cake

Ingredients

Cake:

  • 1 cup cocoa powder, sifted, plus more for dusting pan
  • 7 ½ oz. semisweet chocolate, finely chopped
  • 1 cup boiling water
  • 2 ¼ cups all-purpose flour
  • 1 ½ tsp. baking soda
  • 1 ¼ tsp. kosher salt
  • 20 Tbsp. 2 ½ sticks unsalted butter
  • 2 ½ cups firmly packed light brown sugar
  • 5 eggs, lightly beaten
  • 4 tsp. vanilla extract
  • 1 ½ cups sour cream
  • 1 ½ cups semisweet chocolate chips

Ganache:

  • 6 oz. semisweet chocolate, finely chopped
  • 2 Tbsp. unsalted butter
  • ½ cup heavy cream

Instructions

  1. I copied her directions exactly, because I followed them exactly. The only thing I changed is that I baked the cake for about 5-10 minutes less and used two pans instead of the one – at the halfway mark, I rotated them in the oven so they were on opposite sides.
  2. Here are her directions:
  3. Have all the ingredients at room temperature.
  4. Preheat an oven to 325 degrees F. Grease the Anniversary Bundt Cake Pan and dust with cocoa powder; tap out the excess.
  5. To make the cake, in a bowl, combine the 1 cup cocoa powder and the chocolate. Add the boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside.
  6. Over a sheet of parchment, sift together the flour, baking soda and salt. Set aside.
  7. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low, add the brown sugar and beat until blended. Increase the speed to medium and continue beating until the mixture is light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating until incorporated before adding more and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla until incorporated, about 1 minute.
  8. Reduce the speed to low and add the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, beating just until blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until no white streaks are visible, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, gently fold in the chocolate chips.
  9. Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached to it, 60 to 65 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 1 hour.
  10. Return the cooled cake to the pan. Using a serrated knife, gently saw off any excess cake that extends over the edge of the pan. Set the wire rack on a parchment paper lines baking sheet. Invert the pan onto the rack and lift off the pan. (I skipped this step). (Nicole’s note: Keep reading below the photo for the ganache part.)
  11. Meanwhile make the ganache: In a heatproof bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter. Whisk until the melt and the mixture is smooth.
  12. Pour the ganache over the top of the cake, allowing the ganache, to drip down the sides. Let the cake stand until the ganache is set, at least 15 minutes.
  13. Serves 16 (Makes 2 regular sized bundt cakes, because if you’re like me, you probably don’t own the Williams Sonoma Anniversary Bundt Cake Pan. But I do own two regular size bundt cake pans and they were perfect. lol)

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

 

 

Tina from Mom’s Crazy Kitchen hosts this challenge every month and this is our sixth month of the Crazy Cooking Challenge.

Here are my previous entries:

Be sure and visit the other amazing chocolate cake recipes this month:

 


 

Share this Recipe!

Tell Us What You Think!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

JENNIFER

Thursday 9th of February 2012

I love using sour cream in cakes! I bet your cake was moist! Jen #79

Kristen

Thursday 9th of February 2012

Sour Cream makes the best addition to a cake. This looks fantastic!

Miz Helen

Thursday 9th of February 2012

I just love the sour cream in the recipe for your wonderful Bundt Cake, it looks delicious. Thanks for sharing and hope you have a wonderful week! Miz Helen #7

Kim Bee

Wednesday 8th of February 2012

This is a lovely cake and a great choice for the challenge.

Lisa~~

Wednesday 8th of February 2012

I adore sour cream in chocolate cakes and this one looks so dark and delicious.

If you haven't already, I'd love for you to check out my Crazy Cooking Challenge entry: Double Chocolate Meyer Lemon Mousse Cake

Lisa~~ Cook Lisa Cook

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe