Chocolate Fudge Sour Cream Bundt Cake
This chocolate fudge sour cream bundt cake is a show-stopper of a dessert perfect for your holiday table or really any time you need a dessert!
I don’t know, does a cake this pretty really need words?
For years, I’ve wanted a homemade version of a chocolate sour cream bundt cake to replace an old favorite that calls for a cake mix.
And I don’t think we need to have the whole “love the baker, hate the cake mix” talk do we?
The short synopsis: I have nothing against people who use cake mixes (some people very close to me – ahem, mom – use cake mixes and I gloriously shove the baked cakes in my mouth when they are served, no lie) but I don’t use cake mixes very often in my own life.
I kind of like the from-scratch challenge. However, I think we can all be friends no matter where we fall on the cake mix spectrum, right? Right. Cake mix guilt doth not belong here.
Moving right along, this cake is amazing.
And it’s not fussy or difficult. Stir, whisk, mix, scrape – or something like that – and you’re done.
Seriously, greasing the nooks and crannies of that bundt pan may be the hardest part (did that sentence sound weird to anyone else?) but only because bundt pans are inherently annoying (but the cakes are fun and pretty in the end).
The thick, fudgy frosting is rustic and dare I say a bit artistic dripping all nonchalantly down the sides of the cake as it does.
If your personality needs you to smooth it out a bit, no worries. You go ahead and smooth it into an even, glossy layer.
Rich and decadent, this super moist cake is not for the chocolate faint of heart, which basically means it lives in my dreams and heart always.
It’s a show-stopper of a dessert perfect for your holiday table this year or really any time you need a dessert that will drop people to their knees.
Chocolate Fudge Sour Cream Bundt Cake
For the pan:
- 2 tablespoons butter, melted
- 2 tablespoons cocoa powder
For the cake:
- 1 cup (227 g) salted butter
- ⅓ cup (28 g) natural, unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup water
- 1 ¾ cup (249 g) all-purpose flour
- 1 ½ cups (318 g) granulated sugar
- 1 ½ teaspoons baking soda
- 2 large eggs
- ¾ cup (170 g) sour cream
- 1 teaspoon vanilla extract
- 1 to 2 cups (170 to 340 g) semisweet or bittersweet chocolate chips
For the Glaze:
- 1 cup (170 g) semisweet or bittersweet chocolate chips
- ⅔ cup heavy cream
- ¼ teaspoon vanilla
- Preheat the 350 degrees F. In a small bowl, mix together the butter and cocoa powder for the pan until the mixture is well-combined and pasty. Use a pastry brush or folded square of wax paper to wipe the cocoa/butter mixture into a 10- or 12-inch bundt pan until the inner surface is evenly coated.
- In a medium saucepan, combine the butter, cocoa powder, salt and water. Heat until the butter is melted and whisk to combine well. Set aside to cool to room temperature (just slightly warm is ok, too, but let it cool more if it’s overly warm or hot).
- In a large bowl, whisk together the flour, sugar and baking soda. Pour in the chocolate mixture and stir to combine.
- Add the eggs and whisk to combine. Stir in the sour cream and vanilla extract until the batter is smooth. Fold in the chocolate chips.
- Spread the batter evenly in the prepared pan and bake for 40-45 minutes until the top lightly springs back and the cake is baked through.
- Let the cake cool for 5-10 minutes in the pan before turning it out carefully onto a cooling rack to cool completely.
- For the glaze, place the chocolate chips in a medium bowl. Heat the cream to a simmer (either in the microwave or in a saucepan) and pour over the chocolate. Let the mixture sit for a few minutes without stirring. Add the vanilla and stir the mixture until it is glossy and smooth. The glaze will set up as it cools; if you want a thin drizzle, pour it over the cake while the glaze is still warm but if you want a thicker frosting, let it cool slightly.
- Once the cake is cooled, place it on a serving plate or cake stand and pour the glaze over the cake letting it drip down the sides.