Chocolate Sour Cream Bundt Cake
Despite the elegant fancy look, this is one of the easiest chocolate cakes ever. This chocolate sour cream bundt cake is really a must try for all the chocolate lovers out there. Soft super moist chocolate cake with that chocolate drizzle on top, oh la la!
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cup all purpose flour ((260 g))
- 1 1/2 cup sugar ((300 g))
- 1 1/2 tsp baking soda
- 1/2 cup unsalted butter ((113 g))
- 1 cup water ((250 ml))
- 1/2 cup unsweetened cocoa powder ((40 g))
- 1/2 tsp salt
- 1/3 cup sunflower oil ((80 ml))
- 2 large eggs (, room temperature)
- 1/2 cup sour cream ((125 g))
- 1 tsp vanilla extract
- some melted chocolate or chocolate ganache (, for drizzling on top)
Instructions
- 1
Add all ingredients into a bowl, mix well and set aside.
- 2
Add all ingredients into a pan and cook on medium heat until the butter is fully melted. Use a whisk to mix everything well while cooking.
- 3
Pour mixture into a bowl and wait until the mixture cools slightly.
- 4
Now add in all wet ingredients into the bowl and whisk everything together until well combined.
- 5
Add 1/2 of dry ingredients in and mix everything well, just remember never to over mix it. Add the rest of the dry ingredients and give it one last mix. Pour batter into a 10 inch (25 cm) bundt pan that has been generously buttered.
- 6
Bake in a preheated oven at 350ºF (175ºC) for 50 minutes or until a skewer inserted comes out clean. Remove from the oven and leave it for 15 minutes before flipping and removing it from the pan. Cool completely and then drizzle with some melted chocolate on top. Serve and enjoy!
- 7
Note: Butter your bundt pan generously to make it easier to remove the cooked cake later. Gently pressing the cake and pulling it from the opposite direction of the wall of the the pan also helps to dis-attach the cake from the pan.