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Sour Cream Chocolate Bundt Cake for #BundtAMonth

February 1, 2013 By Renee 45 Comments

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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:

  • Chocolate Berry Bundt Cake by Heather from Hezzi D’s Books and Cooks
  • Chocolate Bundt Cake with Balsamic Strawberry Sauce by Alice from Hip Foodie Mom
  • Chocolate Chobani Bundt Cake by Carrie from Poet In The Pantry
  • Chocolate Espresso Bundt Cake by Holly from A Baker’s House
  • Chocolate Mini Bundts with Matcha Flowers by Kim from Ninja Baking
  • Chocolate Raspberry Swirl Bundt Cake by Anita from Hungry Couple
  • Chocolate Rocky Road Bundt Cake by Tara from Noshing With The Nolands
  • Chocolate Turtle Bundt Cake by Kim from Cravings Of A Lunatic
  • Deep Chocolate Be Mine Bundt by Stacy from Food Lust People Love
  • Double Chocolate Swirled Bundt Cake by Laura from The Spiced Life
  • Chocolate Peanut Butter Layered Bundt Cake by Karen from In The Kitchen With KP
  • Red Wine Chocolate Bundt Cake with Mascarpone Whipped Cream by Kate from Food Babbles
  • Sour Cream Chocolate Bundt Cake by Renee from Magnolia Days
  • Quadruple Chocolate Bundt Cake by Dorothy from Shockingly Delicious
  • Vanilla and Chocolate Marble Bundt Cake by Anuradha from Baker Street
  • White Chocolate Raspberry Bundt Cake by Paula from Vintage Kitchen

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 | Magnolia Days
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Sour Cream Chocolate Bundt Cake

A recipe for a moist chocolate cake made with five types of chocolate. The cake is baked in a bundt pan, glazed, and then finished with a light dusting of confectioners sugar.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Author Renee

Ingredients

For the cake:

  • 3 ounces bittersweet chocolate
  • 3 ounces semi-sweet chocolate
  • 2 1/4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 pound unsalted butter 2 sticks, at room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs at room temperature
  • 1 1/2 cups sour cream at room temperature
  • 1 cup mini semi-sweet chocolate chips
  • Confectioners sugar

For the glaze:

  • 1 cup granulated sugar
  • 1/2 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 Notes

A recipe for a moist chocolate cake made with five types of chocolate. The cake is baked in a bundt pan, glazed, and then finished with a light dusting of confectioners sugar.

Recipe adapted from one on Williams-Sonoma website.

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Filed Under: Cake Tagged With: bundt, cake, chocolate, recipe

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Comments

  1. baker street says

    February 1, 2013 at 5:27 am

    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! 🙂

    Reply
    • Renee says

      February 1, 2013 at 8:40 am

      Thanks An! I do love the design of that bundt pan.

      Reply
  2. Anita at Hungry Couple says

    February 1, 2013 at 8:30 am

    I love the chocolate chips in there. Seriously beautiful cake. Such a shame to cut into it. Not that it would stop me… 🙂

    Reply
    • Renee says

      February 1, 2013 at 8:40 am

      Thanks Anita! Those mini chips add such a nice texture to the cake.

      Reply
  3. Stacy says

    February 1, 2013 at 8:48 am

    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!

    Reply
    • Renee says

      February 2, 2013 at 8:44 am

      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.

      Reply
  4. Kayle (The Cooking Actress) says

    February 1, 2013 at 9:59 am

    Moist? Dense? TONS of chocolate??! Yessssss I like the sound of that!

    Reply
    • Renee says

      February 2, 2013 at 8:44 am

      Thanks Kayle!

      Reply
  5. Paula @ Vintage Kitchen says

    February 1, 2013 at 11:34 am

    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?

    Reply
    • Renee says

      February 2, 2013 at 8:45 am

      Yes, I do like the combination of bittersweet and semi-sweet chocolates. They seem to balance each other.

      Reply
  6. Susan says

    February 1, 2013 at 11:56 am

    Wow! This looks amazing & I have the same bundt pan! Sounds like a great recipe for the weekend.

    Reply
    • Renee says

      February 2, 2013 at 8:45 am

      Thanks Susan!

      Reply
  7. Holly says

    February 1, 2013 at 2:15 pm

    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!

    Reply
    • Renee says

      February 2, 2013 at 8:46 am

      Chocolate to the 5th power is fabulous. Chocolate lovers delight.

      Reply
  8. The Ninja Baker says

    February 1, 2013 at 7:14 pm

    A chocolate liqueur glaze on top of chocolate cake dusted with powdered sugar? Sounds like heaven to me =)

    Thank you for another tasty recipe and terrific looking Magnolia Days

    Reply
    • Renee says

      February 2, 2013 at 8:47 am

      Thanks so much Kim!

      Reply
  9. Carrie @ poet in the pantry says

    February 2, 2013 at 12:34 am

    Very, very nice. All these layers of chocolate in the flavor–talk about running with the theme! 🙂

    Reply
    • Renee says

      February 2, 2013 at 8:47 am

      Yes, I thought if I would be doing chocolate then I would have to in a big way.

      Reply
  10. Medeja says

    February 2, 2013 at 12:52 am

    I would like to have such bundt cake pan! Your dundt cake looks nice and delicious!

    Reply
    • Renee says

      February 2, 2013 at 8:47 am

      Thanks Madeja!

      Reply
  11. Alice @ Hip Foodie Mom says

    February 2, 2013 at 3:12 am

    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!

    Reply
    • Renee says

      February 2, 2013 at 8:48 am

      Thanks Alice. I love my bundt pans and I’m always looking for more to add to my collection.

      Reply
  12. Karen Hartzell says

    February 2, 2013 at 9:00 am

    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

    Reply
    • Renee says

      February 2, 2013 at 1:48 pm

      Thanks Karen! Had I known I would have invited you to come and have some of this cake. Next time I will.

      Reply
  13. Anne-Marie @ This Mama Cooks! says

    February 2, 2013 at 10:16 am

    Oh my goodness is that gorgeous! What an amazing bundt pan, too.

    Reply
    • Renee says

      February 2, 2013 at 1:48 pm

      Thank you Anne-Marie!

      Reply
  14. Kate | Food Babbles says

    February 2, 2013 at 5:09 pm

    I love the triple chocolate factor here. Wow! And it sounds so incredibly moist. I love adding sour cream to cakes. Lovely job!

    Reply
    • Renee says

      February 3, 2013 at 8:41 am

      Thanks Kate!

      Reply
  15. Laura says

    February 2, 2013 at 7:51 pm

    I love sour cream in chocolate cakes. And the chocolate liquor? Divine!

    Reply
    • Renee says

      February 3, 2013 at 8:41 am

      Thanks Laura! And I do love the chocolate liquor glaze. It adds a nice touch to the cake.

      Reply
  16. Tara says

    February 2, 2013 at 8:19 pm

    Your bundt is breathtaking. So gorgeous and so moist looking. Nicely done!!

    Reply
    • Renee says

      February 3, 2013 at 8:41 am

      Thank you Tara!

      Reply
  17. Jennie @themessybakerblog says

    February 2, 2013 at 9:23 pm

    You have my attention! This cake looks and sounds decadent. You take such beautiful photos.

    Reply
    • Renee says

      February 3, 2013 at 8:42 am

      Thank you so much Jennie!

      Reply
  18. Hezzi-D says

    February 2, 2013 at 10:47 pm

    I love the pattern on your pan! So pretty. Sour cream makes the cake so moist and yours looks yummy!

    Reply
    • Renee says

      February 3, 2013 at 8:43 am

      Thanks! It is my favorite of my bundt pan collection.

      Reply
  19. Terra says

    February 2, 2013 at 10:59 pm

    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

    Reply
    • Renee says

      February 3, 2013 at 8:44 am

      All is well here Terra. I hope the same for you. I’m glad to stopped by and said “Hi”.

      Reply
  20. jackie says

    February 4, 2013 at 4:24 pm

    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.

    Reply
    • Renee says

      February 4, 2013 at 4:29 pm

      Oh my goodness! I forgot to list an ingredient. I’m fixing that now. It is 1 cup of unsweetened cocoa powder. Thank you very much for bringing it to my attention.

      Reply
      • jackie says

        February 4, 2013 at 4:37 pm

        thanks for the quick reply

  21. Nancy @ gottagetbaked says

    February 5, 2013 at 5:17 pm

    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!

    Reply
    • Renee says

      February 9, 2013 at 6:34 am

      Thank you so much Nancy! I also want to go get more bundt pans. They make such pretty cakes.

      Reply
  22. Katherine G says

    February 7, 2013 at 9:16 pm

    This looks so delicious!!! You are so talented.

    Reply
    • Renee says

      February 9, 2013 at 6:46 am

      Thanks Katherine!

      Reply

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