Chocolate Sour Cream Bundt Cake

  • Serves: 10-cup Bundt pan
  • Baking Temp (degrees F): 325
  • Views: 10266
  • Comments: 1

Cake and photo by Sirena, Premium Member © Sarah Phillips 

If you really like a rich and strongly flavored chocolate cake, this is for you.   


To melt, chop chocolate with a knife or grate. Place chocolate in small bowl immersed in larger bowl containing water, just under boiled temperature. Or place almost boiling water in bottom of double boiler, place chocolate in top pan of double boiler. Never melt chocolate over heat or boiling water. Once water is boiled remove from heat and then melt chocolate. If you get water or steam into the chocolate, it will seize.


2 1/4 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1 cup unsweetened cocoa powder - I have used regular cocoa and Dutch-processed and both work fine

2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt

1 cup ( 2 sticks or 1/2 pound) unsalted butter 
1 1/2 cups sugar

4 large eggs, lightly beaten with a wire whisk
1 tsp. vanilla extract

1 1/2 cups sour cream; use full-fat sour cream

6 ounces bittersweet chocolate, melted and cooled slightly (if you cannot get bittersweet, semi-sweet chocolate can be used) -

1 cup sugar
1/2 cup water
1 tablespoon chocolate liqueur (Godiva, Swiss Chocolate Almond, any chocolate liqueur you have on hand) or vanilla extract

powdered sugar for dusting

Whipped cream for serving

1. Position a rack in the center of an oven and preheat to 325 degrees F.  

Grease and flour a decorative 10-cup Bundt pan. To grease and flour, I use Crisco shortening and apply with a silicone pastry brush to be certain to get all of the little indentations greased. Then I flour the pan.
Note: I have also made this cake in a 10 inch tube (solid angel food) cake pan and it works well. When using this recipe in regular pans you will get a more dense cake and not quite as good results as when made in a pan with a center core such as is called for.
SARAH SAYS: For best results, grease pan with shortening and dust with flour such as Wondra enabling you to see the intricate details of the pan. Nonstick vegetable oil is fine to use. Avoid sprays with lecithin because it promotes a gummy layer build up on the pan. Bakers' Joy, a nonstick spray with flour is recommended.

2. On a sheet of waxed paper, sift together the flour, cocoa powder, baking powder, baking soda and salt; sift together a second time until well blended. Set aside.

3. 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 and gradually add the granulated sugar, beating until blended. Increase the speed to medium-high and continue beating, occasionally scraping down the sides of the bowl, until the mixture is light and fluffy, 3 to 5 minutes. Add the eggs a little at a time, beating each addition until incorporated before adding more, until the mixture is thick and creamy, 1 to 2 minutes; stop mixer occasionally and scrape down the sides of the bowl. Beat in the vanilla.

4. Reduce the speed to low and fold in the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, until just blended and no lumps of flour remain. Scrape down bowl sides using a spatula to make sure it is well incorporated. Then using a spatula gently fold in the chocolate.

5. Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. This is very important to do otherwise the cake doesn't bake evenly. Bake until a toothpick inserted into the center of the cake comes out clean, ( I bake until there are a few moist crumbs, no wet batter) about 1 hour.

6. Transfer to a wire rack and cool the cake upright in the pan for 10 - 15 minutes. If any cake has risen above the top of the pan, level with a knife before flipping cake out. Otherwise there may be no room for the cake to release from the pan and it will stick to the pan.

Remove from pan to cooling rack. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan.

1. Meanwhile, make the glaze: In a small saucepan over low heat, combine the granulated sugar and water and stir until the sugar is dissolved.

2. Remove from the heat and stir in the chocolate liqueur.

1. Generously brush the warm cake with the glaze.

2. Let the cake cool to room temperature, then dust with powdered sugar just before serving.

3. Top slices with a dollop of whipped cream.

Recipe adapted from the Williams Sonoma Kitchen 

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