Sour Cream Chocolate Bundt Cake for #BundtAMonth

Sour Cream Chocolate Bundt Cake | Magnolia Days

Attention chocolate lovers! I have a cake recipe for you. How does five, yes, five types of chocolate sound? It’s rich, indulgent, and incredibly chocolate-y. Warning: It will call out your name at all hours of the day and night. Calls it, whispers it, and doesn’t stop. You might get a little distracted and find yourself in the kitchen cutting a slice. It happened to me a few times. The sour cream chocolate bundt cake is like chocolate heaven for me.

This is a moist and dense cake. There is nothing fluffy about it. Sour cream makes it moist. Brushing it with a chocolate liqueur glaze while it is hot out of the oven makes it moister. Oh yea. I dust it with confectioners sugar right before serving. Otherwise it is so moist the sugar will melt. Did I mention it is rich? You could serve it with whipped cream or ice cream. I don’t need either one because I thoroughly enjoy the chocolate experience. (See my Chocolate Layer Cake).

Sour Cream Chocolate Bundt Cake | Magnolia Days

February #BundAMonth is celebrating chocolate. I could not be happier. It gave me the excuse to bake this sour cream chocolate bundt cake again. I have baked it at least three or four times before for family and friends. I use the same bundt pan because I love the way the white confectioner’s sugar really brings out the pattern on the dark cake. I am also happy because I get to discover more chocolate cake recipes. Chocolate paradise! Just look at these fabulous ones:

Are you craving chocolate yet? You should be after seeing all those cakes. The talented bakers really go all out for bundts. Besides, bundts are such fun and pretty cakes to bake. You should join in the fun too.

Here’s how you can be a part of Bundt-a-Month:

  • Simple rule: Use chocolate and bake us a Bundt for February
  • Post it before February 28, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Chocolate Cinnamon Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.

Happy Baking!

Sour Cream Chocolate Bundt Cake
 
Prep time
Cook time
Total time
 
Serves: Makes 1 bundt cake
Ingredients
For the cake:
  • 3 ounces bittersweet chocolate
  • 3 ounces semi-sweet chocolate
  • 2¼ cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ pound (2 sticks) unsalted butter, at room temperature
  • 1½ cups granulated sugar
  • 4 large eggs, at room temperature
  • 1½ cups sour cream, at room temperature
  • 1 cup mini semi-sweet chocolate chips
  • Confectioners sugar
For the glaze:
  • 1 cup granulated sugar
  • ½ cup water
  • 1 tablespoon chocolate liqueur
Instructions
For the cake:
  1. Preheat oven to 325 degrees F. Grease and flour a 10-cup bundt cake pan.
  2. In a bowl over simmering water, melt the 3 ounces of bittersweet and 3 ounces of semi-sweet chocolates. Once melted, remove from the heat and set aside to cool.
  3. Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl.Whisk to thoroughly combine. Place the mini chocolate chips in a small bowl and add a tablespoon of the flour mixture. Stir to coat chocolate chips with flour and set aside.
  4. In the bowl of an electric mixer fitted with a flat beater, beat butter on medium speed until smooth, about 1 minute. Gradually add the sugar and continue to beat until blended. Increase the speed to medium-high and beat until light and fluffy, about 5 minutes. Turn off mixer occasionally and scrap down the sides of the bowl. Reduce speed to medium. Add eggs, one at a time, beating well after each addition. Scrape sides of bowl as necessary. Add vanilla and beat to combine.
  5. Reduce speed to low and add the flour mixture in three additions, alternating with two additions of sour cream, beginning and ending with flour mixture. Mix until just blended (do not over-mix).
  6. Remove the bowl from the mixer. Stir in the melted and cooled chocolate and mini chocolate chips. Pour batter into prepared bundt pan. Bake until a toothpick or cake tester inserted into the center comes out clean, about 1 hour. Cool cake in the pan for 10 minutes. Remove cake from the pan an place on a wire rack over a sheet of parchment or wax paper. Brush cake with glaze using a pastry brush. Cool cake completely. Dust with confectioner's sugar if desired.
For the glaze:
  1. While the cake is baking go ahead and make the glaze. Place the sugar and water in a small saucepan. Heat until sugar has dissolved. Remove pan from the heat and stir in chocolate liqueur.

Recipe adapted from one on Williams-Sonoma website.

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Comments

  1. baker street says

    Oh I can totally imagine a warm slice of the cake – just fresh out the oven! That would just make my day. The cake looks fantastic. I love the shape. Too pretty to cut! :)

  2. says

    I love that you brushed on the glaze so it could soak in while the cake was still warm. I need to think to do that more often. And I completely agree about the dusting of powdered sugar! What a beautiful cake!

    • says

      Thanks Stacy. Brushing it with the glaze sure does make and keep it moist. I love the powdered sugar on this cake. It’s like snow on a chocolate mountain.

  3. says

    I love that you let the pattern show. The chocolate liqueur is a fantastic idea, especially for me since I´m so partial to boozy glazes! This is a truly wonderful recipe Renée, and I will definitely try it! Isn´t bittersweet and semi sweet a great combination of chocolates?

  4. says

    Gosh this sounds wonderful!!! If the pretty shape of the cake wasn’t enough, the chocolate plus chocolate plus more chocolate chips surely won me over!

  5. says

    Oh my goodness Renee!!! This cake looks so wonderful! Moist, dense and loaded with chocolate? Love it! You have the most beautiful bundt pans. . I want them!!!! Seriously, this is so lovely and like you said, I love how the confectioners sugar brings out the bundt pattern. The cake looks perfect too. It’s beautiful!

  6. says

    Oh holy mother of pearl. 5 kinds of chocolate? Really and for true???
    I can imagine this cake calling my name loud an clear! Gorgeous cake! Oh and I totally would have made the drive to your house to come have some! LOL

  7. says

    I haven’t stopped by and said hi in awhile. Hope you are well? :-) I noticed this bundt the other day, and fell in love with your pan you used!!! Your cake looks gorgeous, and sounds delicious:-) Hugs, Terra

  8. jackie says

    i dont see the amount of cocoa powder as mentioned ?
    Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl.Whisk to thoroughly combine. Place the mini chocolate chips in a small bowl and add a tablespoon of the flour mixture. Stir to coat chocolate chips with flour and set aside.

  9. says

    Oooooh…what a gorgeous bundt, Renee! I covet your bundt pan. After going through everyone’s bundtamonth posts, I want to run out and buy 10 of them for myself. As for this cake – you weren’t kidding when you said it was moist, dense and chocolatey. Look at that beauty shot of the slice. I could go for a giant piece of this right now!

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