Chocolate Sour Cream Bundt Cake
A rich and moist chocolate bundt cake with a hint of tang from sour cream for the perfect flavor balance.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 ¾ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
½ cup unsweetened cocoa powder
1 cup granulated sugar
1 cup brown sugar, packed
1 cup sour cream
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ cup hot water
½ cup mini chocolate chips (optional)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together flour, baking soda, salt, and cocoa powder.
In a large bowl, cream granulated sugar, brown sugar, and butter until light and fluffy.
Beat in eggs one at a time, followed by vanilla extract.
Gradually add dry ingredients to the wet mixture, alternating with sour cream, beginning and ending with dry ingredients.
Stir in hot water until batter is smooth and well combined (it will be thin).
Fold in mini chocolate chips, if using.
Pour batter into the prepared bundt pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
Notes
For extra richness, drizzle with chocolate ganache once cooled.
Ensure sour cream is at room temperature for best mixing results.
Can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 2 months.
Find it online: https://allrecipesmade.com/chocolate-sour-cream-bundt-cake/
