Ingredients
For the cake:
- 3/4 cup Dutch-processed cocoa powder
- 6 ounce bittersweet chocolate, finely chopped
- 1 teaspoon instant espresso
- 3/4 cup boiling water
- 1 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup sour cream, at room temperature
- 12 tablespoons unsalted butter, at room temperature
- 2 cups packed light brown sugar
- 1 tablespoon vanilla
- 5 large eggs, at room temperature
For the glaze:
- 1/2 cup heavy cream
- 2 teaspoons corn syrup
- 4 ounces semisweet chocolate, chopped
Directions
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Preheat the oven to 350°F. Spray a bundt pan with nonstick cooking spray.
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Combine the cocoa, chocolate, and espresso in a large bowl. Pour the boiling water into the bowl and cover. Let stand for 5 minutes. In a small bowl whisk together the flour, baking soda, and salt. Whisk the chocolate mixture until it is smooth. Let cool to room temperature. When it has cooled, whisk in the sour cream.
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In the bowl of an electric mixer, beat the butter, brown sugar, and vanilla for about 4 minutes, or until pale and fluffy. Add the eggs, one at a time, until combined. On low speed add the flour mixture and the melted chocolate mixture alternatively, beginning and ending with the flour, until the batter is smooth.
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Pour the batter into the prepared pan. Bake the cake for about 50 minutes, or until a toothpick comes out with moist crumbs. Let cool on a rack for 10 minutes, then turn the cake out and let cool completely.
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In a small saucepan heat the cream and corn syrup over medium heat until hot. Remove from heat and add the chocolate, whisking until smooth. Let cool slightly until thickened. Drizzle over the cake. Let the glaze set at room temperature, about 10 minutes, before serving.
I am discovering your website for the first time and have taken a real like to the recipes you have shown. But to be certain about how good they read, I attempted this Choc Bundt cake as a trial of your credentials and was most pleased with how great it turned out. Even my toughest critic (mum) actually had a serve of it and gave me the thumbs up.
The cake is exactly how you described it and I was extremely satisfied with it yet most disappointed my guests volunteered to take the left overs.
I will be attempting your take on the Nutella Spread… so excited
haha so happy to hear it was such a hit! Though I completely understand about wishing to keep the leftovers yourself 🙂 Welcome to Handle the Heat, we’re so happy you’re here!
I was disappointed in this cake. It has a lot of expensive, rich ingredients and I found it to be only okay. I used high quality chocolate and real butter. The batter was super fluffy and was more than my bundt pan could hold. I made a few cupcakes with the leftover batter. The cake tested done in the 50 minutes listed in the directions. I removed it from the oven and it sunk down. The cake was baked through though and actually tasted rather dry. We ended up eating it with ice cream to help with the dryness. I was really looking forward to this cake but it fell far short of my expectations.
The flavor of this cake is amazing!!!!! I give 5 stars for flavor. I’m not sure if I did something wrong on my end but the cake was very dense & a little dry; the texture was more like pound cake. I prefer a softer, lighter cake. The cake didn’t go to waste & we enjoyed it with vanilla ice cream.
Hi Betsy – glad to hear that! Bundt cake is generally a little denser than layer cake as it needs to hold its shape. Make sure not to mis-measure your flour as that will produce a drier texture. Check out this post for tips: https://handletheheat.com/how-to-measure-flour/
Julie, 12 US tablespoons of butter is 6 ounces or 170g
Tessa, or anyone else who can help. What size bundt pan would I use for this recipe?
Thank you.
Hi Tessa,
What is the weight of 12 tablespoons of butter? I find having to measure a tablespoon 12 times a bit taxing!!
thanks,
Julie
After making a different Chocolate Sour Cream Bundt recipe that did not turn out. I found your recipe knew I loved it at 1 c sour cream, butter, 5 eggs, the twist for me is the brown sugar. Tried all brown in cookies, never cake. Anyway, made this for a coworkers Birthday. We just sliced it! OMG! It is so moist, chewy, deep chocolate flavor. Great recipe. We live and work in the Napa Valley, so everyone believes themselves to be food experts around here. The guy I baked it for is super, super picky. He is one happy camper today. Thank you very much! -Michele
For 2 years now this has been my go-to chocolate cake recipe. It’s dense and rich, soft and moist, and not too sweet. Perfect.
Hello. I just found this amazing recipe and was wondering if I could substitute low fat sour cream, 2.5 gr per serving vs 5 gr.fat?
Thank you.
This was a bake sale hit too!
Tessa.. can I use buttermilk or yoghurt to replace the sourcream? Thanks…
Yes, plain yogurt would be the easiest 1-1 substitute!
My husband loved this! The first day he took it to work he, sent me a message and said “this cake is amazing”. I had the rest in the fridge and the next day he had another while at work and messaged me and said “really, your cake is amazing”. I had to make another just as a thank you! So thank you, Tessa!
Made this recipe for my mother’s 60th birthday and it was a hit! For anyone wondering, I used fresh brewed French roast coffee instead of using expresso power with boiling water. The cake turned out was just as moist and rich.
Wonderful!
Hi can we use boxed chocolate cake mix ?
I haven’t tried that personally, but I believe some other commenters have with success!
I would love to try this cake, looks absolutely yummy. Could I substitute the corn syrup with maple syrup or golden syrup, since corn syrup isn’t available where I live?
Your blog is amazing! The pictures look so appetizing and inspire to cook. Thank you!
Oh my gosh, that glaze!! So tempting 😀
This looks so chocolatey and delicious! I just love a good bundt cake.
Tessa,
love this bundt cake! I bake them all the time and was wondering what you thought of using the espresso powder + the boiling water instead of a cup of brewed coffee? I’ve tried both but found more moistness with the coffee. . which is weird since it’s virtually doing the same thing but I totally want to try your recipe and will soon! (after I make ice cream sandwiches from your book!) beautiful bundt!
I think you’re right, they are basically the same thing! I personally find it easier to use the espresso powder so that I’m not going through the process of making coffee and having to clean another machine but it should work great either way. I’d be interested in doing a side-by-side comparison for texture and flavor differences with espresso powder + water vs. brewed coffee.
Um, holy heck girl! This cake is stunning!
I’m usually super picky about my chocolate cake preferences, but this looks absolutely heavenly!
That glaze! Oh my goodness!! This beautiful cake looks so good!! Really, really, real goood! YUM!
Oh and I am so with you! I never wanted/liked to change in fromt of my classmates. Middle school stunk!
Chocolate cakes absolutely must be moist – this sounds perfect. And that glaze omg! BTW you’re not alone with the whole ‘I don’t want to change in front of my classmates’ bit. Middle school is awful.