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Chocolate Sour Cream Bundt Cake

Chocolate Sour Cream Bundt Cake
From Two Peas and Their Pod
Makes 10 to 12 servings

1 cup (2 sticks) unsalted butter, cut into tablespoon sized pieces
1/3 cup cocoa powder 
¾ teaspoon salt
1 cup water
2 cups all-purpose flour, plus more for dusting pan
1 ¾ cups granulated sugar
1 ½ teaspoons baking soda
2 large eggs
½ cup sour cream
1 teaspoon vanilla extract
2 to 3 tablespoons confectioners' sugar (optional)

1. Preheat oven to 350F. Spray a 10 or 12-cup bundt pan with non-stick cooking spray. Dust with 2 tablespoons of flour to coat, tapping out excess; set aside.
2. In a small saucepan over medium heat, melt butter. Add cocoa powder, salt, and water and stir to combine. Remove from heat and set aside.
3. In a large bowl, whisk together flour, sugar, and baking soda. Add cocoa mixture in two additions, whisking until mixture is smooth and combined. Add eggs, one at a time, whisking well after each addition. Add sour cream and vanilla and whisk until just combined.
4. Pour batter into prepared pan and bake until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly touched, 40 to 45 minutes. Remove from oven and let cool in pan for 20 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar, or drizzle with your favorite glaze before serving.

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