Sour Cream Chocolate Bundt Cake
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Yields:
-
1 cake
- Serves:
- 16
ingredients
-
Cake
- 532.32 ml flour (355 g)
- 236.59 ml unsweetened cocoa powder (90 g)
- 9.85 ml baking powder
- 3.69 ml baking soda
- 1.23 ml salt
- 236.59 ml unsalted butter
- 354.88 ml granulated sugar
- 4 eggs, lightly beaten
- 4.92 ml vanilla extract
- 354.88 ml sour cream (375 g)
- 170.09 g bittersweet chocolate, melted and cooled slightly (185 g)
-
Glaze
- 236.59 ml granulated sugar (250 g)
- 295.73 ml water
- 14.79 ml chocolate liqueur
- confectioners' sugar, for dusting
directions
- Preheat oven to 325.
- All ingredients should be room temperature.
- Grease and flour 10 cup bundt pan.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt.
- Cream butter and sugar in electric mixer until light and fluffy.
- Add eggs and vanilla.
- On low speed, alternate in three additions the cocoa mixture and sour cream, ending with flour until just blended.
- Fold in chocolate.
- Pour batter into pan and spread batter to sides.
- Bake about 1 hour, or until toothpick inserted in center comes out clean. Cool for 10 minutes before inverting.
- Combine all ingredients for glaze except liqueur and stir over low heat until sugar is dissolved.
- Remove from heat and stir in liqueur.
- Glaze cake when cooled to room temperature, and dust with confectioner's sugar before serving.
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