Sour Cream Chocolate Bundt Cake
As I continue my search for the perfect chocolate cake recipe and in order to try out my new Nordic Ware Platinum Collection Cast Aluminum Fancy Heart Pan*, this weekend I tried a recipe for sour cream chocolate bundt cake which I found on Food Librarian (a bundt cake Goddess).
The cake came out really pretty. And it was really easy to make even though melting chocolate is required. While I enjoyed the recipe over the previous chocolate cake recipes I’ve recently tried, it’s still not exactly what I’m looking for. I felt that parts of the cake were moist and but the outside was a bit dry. I even took the cake out early as to not overcook it. Perhaps next time I’ll try the cake with chocolate ganache and maybe add another 1/2 cup of sour cream. I’m still trying to find a perfectly moist and fluffy recipe.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- 3 oz unsweetened baking chocolate
- 1/2 cup butter
- 1 cup boiling water
- 2 cups packed brown sugar
- 2 cups unsifted all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1/2 cup sour cream
- 1 tsp vanilla
All images and content are © Kirbie's Cravings.
Preheat oven to 350°F. Grease and flour a bundt pan.
Combine the baking chocolate, butter and boiling water in a small bowl; stir until chocolate and butter are melted.
In a large bowl, combine brown sugar, flour, baking soda and salt. Gradually add chocolate mixture to the dry ingredients; blend well. Add eggs, sour cream and vanilla; beat one for one minute at medium speed. Pour into prepared bundt pan.
Bake for approximately 40 minutes or until a toothpick comes out clean.
Cool in the pan on a cooling rack for 10 minutes. Invert the pan onto the cooling rack and let cool the rest of the way.Top with powdered sugar.