This chocolate bundt cake gets its extra moist texture from the addition of sour cream which also enhances the chocolate flavour and lends a rich, complex flavour that will make this your new favourite chocolate cake recipe! Make multiple minis or make a large bundt – whichever you’re feeling!
Chocolate Sour Cream Bundt Cake
Chocolate cake with sour cream for a rich, decadent flavour and moist texture.
- 1 cup butter or maragarine
- 3/4 cup milk
- 1/2 cup cocoa powder
- 1/2 tsp salt
- 2 cups flour
- 1 1/2 cup sugar
- 1 tsp baking soda
- 2 large eggs
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 4 oz semisweet chocolate chopped
- 1/2 cup 35% cream or whipping cream
- 1 Tbsp corn syrup
- 1/2 cup chocolate shavings (garnish)
Preheat oven to 350°F. Lightly grease and flour a 10-cup bundt pan or 12 mini bundt tins.
Combine the butter, milk, cocoa, and salt in a small saucepan over medium heat. Whisk until butter is melted; remove from heat and all to cool slightly.
Sift together flour, sugar, and baking soda. Add the butter mixture and stir to combine. Add eggs one at a time, stirring to combine. Add the sour cream and vanilla; stir until smooth.
Scrape batter into bundt pan (fill mini bundt tins about 1/2 way up) and bake 40-45 minutes(large) or 20-25 minutes(minis), until a toothpick inserted in centre comes out clean. Let cake(s) cool for 10 minutes in the pan(s), then invert onto a cake plate to cool completely.
Place chocolate in a heatproof bowl. Heat cream in a small saucepan over medium heat until just simmering. Pour the cream over the chocolate and let sit for 5 minutes without stirring, to allow chocolate to gently melt.
Add the cream and use a spatula to stir together until smooth and glossy. Stir in corn syrup.
Drizzle glaze over cooled bundt cake and sprinkle with chocolate shavings.
Let cake sit until glaze has set, about 30 minutes, before serving.
Recipe Source: Style At Home