Chocolate Sour Cream Bundt Cake
This easy Chocolate Bundt Cake is the BEST chocolate cake recipe! This bundt cake always gets rave reviews because it is easy to make, moist, and perfect for any celebration. You will love this easy homemade chocolate cake!
My birthday is tomorrow and Valentine’s Day is next week which means it’s time to celebrate…with chocolate. Cookies are usually my dessert of choice, but this Chocolate Bundt Cake holds a special place in my heart. It’s our go-to homemade chocolate cake recipe. It never disappoints and always cures my chocolate cravings.
CHOCOLATE BUNDT CAKE
If you are looking for the best chocolate cake recipe, you’ve found it! You will need a glass of milk to wash down this rich and chocolaty cake!
yield: SERVES 10 prep time: 15 MINUTES cook time: 45 MINUTES total time: 1 HOUR
INGREDIENTS:
FOR THE CAKE:
1 cup unsalted butter, plus more for the pan
1/3 cup cocoa powder (we use Dutch process)
1 teaspoon kosher salt
1 cup water
2 cups all-purpose flour, plus more for the pan
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream (or plain Greek yogurt)
1 teaspoon pure vanilla extract
FOR THE CHOCOLATE GLAZE:
4 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons corn syrup
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar
DIRECTIONS:
Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.