Chocolate Sour Cream Bundt Cake

This is hands-down the best cake I’ve ever baked. Super tender and super chocolatey without being too sweet, I can’t stop myself with just one slice — and I’m not even a cake person!

Adapted from a Bi-Rite Market recipe, this easy-to-bake cake stays fresh for days. Not that it’ll last that long before you eat it up.

Chocolate sour cream bundt cake

Ingredients:

Cake:
1 cup (8 ounces) butter
1/3 cup cocoa powder
1 teaspoon salt
1 cup water
2 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract

Glaze:
4 ounces bittersweet chocolate, chopped
1 tablespoon agave nectar
1/2 cup heavy cream

1. Make the cake: Heat oven to 350F degrees. Butter and flour a Bundt pan and set aside.

2. In a small saucepan, combine the butter, cocoa powder, salt, and water and put over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

3. Put the flour, sugar, and baking soda in a large bowl and whisk to blend. Add half of the melted butter mixture and whisk until completely blended (it will be very thick). Add the remaining butter mixture and whisk. Add the eggs one at a time, whisking each to blend completely before adding the next. Whisk in the sour cream and vanilla until smooth.

4. Pour the mixture 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 cook in the pan for 15 minutes and then invert onto a rack. Let cool completely before making the glaze.

5. To make the glaze: Put the chopped chocolate and agave nectar in a medium bowl and set aside. Put the heavy cream in a small saucepan and put over medium heat. Stir until the cream is hot. Pour the hot cream over the chocolate and whisk until melted and smooth. Drizzle over the cake.

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