Best 3 Sour Cream Chocolate Bundt Cake Recipes
Welcome to the delectable world of "Sour Cream Chocolate Bundt Cake," a divine dessert that tantalizes your taste buds with its rich, moist chocolate flavor and a velvety sour cream texture. Indulge in the irresistible aroma of freshly baked chocolate, perfectly complemented by a creamy sour cream swirl that adds a touch of tanginess to balance the sweetness. This classic bundt cake, with its distinctive ring shape and delicate crumb, is a delightful centerpiece for any occasion, whether it's a cozy family gathering, an elegant dinner party, or a joyous celebration. As you embark on this culinary journey, we present you with an exploration of the best recipes for "Sour Cream Chocolate Bundt Cake," guiding you through the steps to create this delectable treat in the comfort of your own kitchen.
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CHOCOLATE SOUR CREAM BUNDT CAKE (COOK'S ILLUSTRATED)
This is the best chocolate bundt cake from the geniuses at America's Test Kitchen. It is very dense, moist, with a fine crumb, a rich, assertive chocolate taste from the combination of cocoa and bittersweet chocolate, and is not overly sweet. The cake can be made a day in advance; wrap the cooled cake in plastic and store it at room temperature. (In fact, I think it might be even better the next day!) Dust with confectioners' sugar just before serving. Recipe is from Cook's Illustrated Magazine (Jan. 1, 2004). This also works very well as a layer cake.
Provided by blucoat
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE PAN: Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard 12-cup Bundt pan, see illustration below. (If mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened.) Adjust oven rack to lower-middle position; heat oven to 350°F.
- FOR THE CAKE: Combine cocoa, chocolate, and espresso powder (if using) in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream. Whisk flour, salt, and baking soda in second bowl to combine.
- In standing mixer fitted with flat beater, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions. Reduce to medium-low speed (batter may appear separated); add about one third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; add remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds.
- Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan. Bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes. Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours. Dust with confectioners' sugar, transfer to serving platter, and cut into wedges.
SOUR CREAM CHOCOLATE BUNDT CAKE
Make and share this Sour Cream Chocolate Bundt Cake recipe from Food.com.
Provided by Randi0721
Categories Dessert
Time 1h30m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 15
Steps:
- 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.
TRIPLE CHOCOLATE SOUR CREAM BUNDT CAKE (LOW FAT)
This recipe is moist and rich . I am trying to eat better and this fits the bill ! Plain ol' fashioned chocolate cake with no weird or strange ingredients . This recipe was shared by a woman at our WW meeting . Her DH LOVES this cake !! (and so do I ) !!!
Provided by Theresa P
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine all cake ingredients (except Fudge Topping) until well mixed.
- Spray 12 cup bundt pan with cooking spray.
- Pour cake batter into bunt pan.
- Bake at 350 degrees for 1 hour (or until cake starts to pull away from sides of pan).
- Cool the cake for 15 minutes in pan.
- Then remove from pan and cool on wire rack.
- To serve, cut cake into 16 pieces and serve with 1 Tbsp Chocolate Fudge Topping drizzled over each slice.
Tips:
- For a richer flavor, use dark chocolate instead of semi-sweet chocolate.
- To make the glaze, use a heavy cream instead of milk for a thicker consistency.
- If you don't have a bundt pan, you can use a 9x13 inch baking pan.
- To make sure the cake is cooked through, insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
- Let the cake cool completely before glazing it.
Conclusion:
The sour cream chocolate bundt cake is a delicious and moist cake that is perfect for any occasion. It is easy to make and can be dressed up or down depending on the occasion. With its rich chocolate flavor and creamy glaze, this cake is sure to be a hit with everyone who tries it.
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