Chocolate & Sour Cream Bundt Cake Chocolate & Sour Cream Bundt Cake

Chocolate & Sour Cream Bundt Cake | Food styling by Claire Stubbs | Prop styling by Catherine Doherty Image by: Maya Visnyei

A slightly warm cake will absorb the luxurious chocolate glaze, so ensure that it has cooled completely before glazing.

  • Prep time 20 minutes
  • Total time 1 hour & 30 minutes

Ingredients

  • 1 cup unsalted butter
  • 3/4 cups 2% milk
  • 1/2 cup cocoa powder
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 teaspoons vanilla
Dark Chocolate Glaze:
  • 115 g dark chocolate , finely chopped (about 4 oz)
  • 1/2 cup whipping cream (35%)
  • 1 tablespoon light-colour corn syrup

Method

Preheat oven to 350°F. Grease and flour 10-cup Bundt pan. In saucepan, heat butter and milk over medium heat until butter is melted. Whisk in cocoa powder and salt. Remove from heat; let cool slightly. In large bowl, whisk together flour, sugar and baking soda; stir in butter mixture. Beat in eggs, 1 at a time. Add sour cream and vanilla; stir until smooth.

Scrape batter into prepared pan, smoothing top. Bake until cake tester inserted in centre comes out clean, 40 to 45 minutes. Let cool in pan for 15 minutes. Invert onto rack; remove pan. Let cool completely. Transfer to cake plate.

Dark Chocolate GlazeMeanwhile, place chocolate in heatproof bowl. In small saucepan, heat cream over medium heat until bubbles form around edge; pour over chocolate and let stand, without stirring, for 1 minute. Stir until smooth and glossy; stir in corn syrup. Drizzle over cake. 

Makes 12 to 14 servings.

Nutritional facts Per each of 14 servings: about

  • Fibre 2 g
  • Sodium 202 mg
  • Sugars 26 g
  • Protein 6 g
  • Calories 384
  • Total fat 23 g
  • Potassium 208 mg
  • Cholesterol 77 mg
  • Saturated fat 14 g
  • Total carbohydrate 42 g
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Baking & Desserts

Chocolate & Sour Cream Bundt Cake

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