Description
Chocolate Fudge Sour Cream Bundt Cake is a luxuriously moist and deeply chocolatey dessert with a glossy glaze and subtle tang from sour cream, baked in a Bundt pan for a stunning presentation.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 cup hot brewed coffee
- 3/4 cup chocolate chips or chopped chocolate
- Optional: chocolate glaze or icing for topping
Instructions
- Preheat oven to 350°F (175°C). Generously grease and cocoa-dust a Bundt pan.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until pale and fluffy.
- Add eggs one at a time, then beat in sour cream and vanilla until smooth.
- Alternate adding the dry mixture and hot coffee to the butter mixture in thirds, beginning and ending with dry ingredients.
- Gently fold in chocolate chips.
- Pour batter into prepared pan, smoothing the top. Bake until a toothpick inserted comes out with a few moist crumbs, about 45–55 minutes.
- Cool in pan for 15 minutes, then invert onto a rack. Once cooled, drizzle with chocolate glaze if desired.
Notes
- For easy removal, use baking spray with flour or butter and cocoa powder.
- Substitute Greek yogurt equal to sour cream for a slightly lighter texture.
- Use a tube or loaf pan if you don’t have a Bundt pan; adjust baking time accordingly.
- Add chopped nuts or dried fruit along with chocolate chips for extra texture.
- Store at room temperature up to 3 days in an airtight container; freeze unfrosted cake up to 3 months.
- Reheat individual slices for 10 seconds in the microwave to bring out chocolatey richness.
