Two Peas and Their Pod

Chocolate Sour Cream Bundt Cake

Chocolate Sour Cream Bundt Cake from www.twopeasandtheirpod.com The most amazing chocolate cake!

My birthday is tomorrow and Valentine’s Day is next week which means it’s time to celebrate…with chocolate. Cookies are usually my dessert of choice, but this Chocolate Sour Cream Bundt Cake holds a special place in my heart. It’s our go-to chocolate cake recipe. It never disappoints and always cures my chocolate cravings.

If you are looking for a fool-proof, guaranteed to make you and everyone who takes a bite swoon, then make this Chocolate Sour Cream Bundt Cake.

Chocolate Sour Cream Bundt Cake | Two Peas and Their Pod | www.twopeasandtheirpod.com

I like cakes that are easy to make and this one definitely fits the bill. There are no complicated steps and you don’t have to spend hours or days decorating. You don’t even need a mixer to make this cake, you can whip it up by hand! I love my KitchenAid Mixer to pieces, but sometimes it’s nice to do it the old fashioned way.

The cake calls for sour cream, but I usually use plain Chobani Greek yogurt since we always have it on hand. It produces a lovely cake as well. Use whatever is in your fridge. I like to use Dutch processed cocoa for a deeper chocolate flavor. Break out the good stuff for this cake, it’s worth it!

The chocolate glaze is silky, smooth, and so divine. It would make anything taste good. Drizzling it on top of this amazing chocolate cake really should be illegal. I want to continue baking and eating this cake, so please don’t tell the police. I don’t want to go to jail. Let’s keep this our little secret:)

Chocolate Sour Cream Bundt Cake Recipe from www.twopeasandtheirpod.com

This cake is very rich and a small piece usually does it, but since it’s my birthday I think I need a big fat piece…for breakfast:) Starting my birthday with chocolate cake must mean it’s going to be a great year. At least that’s what I’m going with. We shall see! At least I know my day will be wonderful!

This Chocolate Sour Cream Bundt Cake is perfect for any celebration or just because you need chocolate. I am a firm believer that every day should be celebrated and there is no better way to celebrate than with chocolate.

And if you want to make your Valentine’s heart go pitter patter, just give them a slice of this cake. Everything will be smooth sailing after they taste this Chocolate Sour Cream Bundt Cake!

Chocolate Sour Cream Bundt Cake Recipe on twopeasandtheirpod.com. LOVE this cake. The best chocolate cake ever!

Chocolate Sour Cream Bundt Cake

Yield: Serves 10

Prep Time: 15 minutes

Cook Time: 45 minutes

If you are looking for the perfect chocolate cake recipe, you've found it! You will need a glass of milk to wash down this rich and chocolaty cake!

Ingredients:

For the cake:

1 cup unsalted butter, plus more for the pan
1/3 cup cocoa powder (we use Dutch processed)
1 teaspoon kosher salt
1 cup water
2 cups all-purpose Gold Medal flour, plus more for the pan
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream (or Greek yogurt)
1 teaspoon pure vanilla extract

For the chocolate glaze:

4 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons corn syrup (or agave nectar)
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar

Directions:

1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.

2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.

4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.

6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.

  Pin It

245 Responses to “Chocolate Sour Cream Bundt Cake”

  1. 43
    Caroline @ chocolate & carrots — February 4, 2013 @ 2:43 pm

    Happy Birthday! I too request my grandmother’s sour cream chocolate (pound) cake for my birthday every year. I like to make it with greek yogurt instead, too. I hope you have a wonderful, chocolate filled day!

  2. 44
    Kristen — February 4, 2013 @ 3:15 pm

    That glaze on top looks amazing!
    Happy almost birthday :)

  3. 45
    Des @ Life's Ambrosia — February 4, 2013 @ 3:58 pm

    Oh my yum! I have always struggled getting perfectly moist chocolate cake but I bet the sour cream in this recipe really helps. I need to try it soon. Very soon. Like this afternoon.

  4. 46
    katrina — February 4, 2013 @ 4:05 pm

    Happy Birthday, Maria! Love this cake, pinning it with thanks.

  5. 47
    Rachel @ Baked by Rachel — February 4, 2013 @ 4:09 pm

    Happy early birthday! What a delicious way to celebrate. BTW you must’ve known I was craving chocolate today. Perfect time to post this :)

  6. 48
    Julia — February 4, 2013 @ 4:11 pm

    I’m new to your site! What a delight! HAPPY BIRTHDAY :) Mine is a few months away, but I think I will be requesting this cake.

  7. 49
    Deborah — February 4, 2013 @ 4:20 pm

    Happy early birthday!! This looks so good!!

  8. 50
    Heather | Farmgirl Gourmet — February 4, 2013 @ 6:27 pm

    Happy Birthday Maria. I hope your day is amazing! This cake looks so decadent and scrumptious! I would definitely help you get rid of it. :)

    Heather

  9. 51
    Bev @ Bev Cooks — February 4, 2013 @ 6:40 pm

    These might be the most stunning photos you’ve ever taken!

    And I want to appear right in the middle of that cake.

    And Happy Birthday!

    xoxo!

    • Two Peas replied: — February 4th, 2013 @ 8:01 pm

      That means a lot coming from you since you take the most amazing photos! Thanks my friend! xoxo

  10. 52
    ashley - baker by nature — February 4, 2013 @ 7:19 pm

    Wow I am blown away by this beauty! Happy Birthday!!!

  11. 53
    Lana @ Never Enough Thyme — February 4, 2013 @ 7:21 pm

    This looks like the *perfect* chocolate cake. Just the thing for Valentine’s Day.

  12. 54
    Lisa Green — February 4, 2013 @ 7:31 pm

    Happy Birthday, I hope you have a wonderful day! Cake looks amazing, I must try this!

  13. 55
    Joanne — February 4, 2013 @ 8:48 pm

    I love how perfectly glossy that glaze on top is! What a way to celebrate!

  14. 56
    Linda Ludwig — February 4, 2013 @ 9:21 pm

    Happy Birthday Maria! Hope your day tomorrow is filled with lots of fun and chocolate. :) The cake looks great!

  15. 57
    kristy elmore — February 4, 2013 @ 11:09 pm

    Happy Birthday! I love everything I have tried from your blog, so I had to try this cake today. We actually had your roasted cauliflower soup (one of my favorites now) for dinner and a slice of this cake for dessert (balanced meal)!

    This is an amazing cake!!! My husband, who doesn’t care for sweets and NEVER eats icing or glazes, LOVED the cake AND the chocolate glaze.

    Thank you so much! Hope you have a great birthday…

  16. 58
    kristy — February 4, 2013 @ 11:12 pm

    One question: Do you think this could be used as a cupcake recipe? Thanks again…. Kristy

  17. 59
    Michelle @ Brown Eyed Baker — February 4, 2013 @ 11:36 pm

    Gorgeous chocolate cake!!! I’d love a piece right now!

  18. 60
    Culinary Schools — February 5, 2013 @ 12:47 am

    This cake looks to die for! I am not very good at baking cakes, but I will master this one…!

  19. 61
    Abby — February 5, 2013 @ 7:24 am

    This looks like an amazing cake and I would love to make it, but I don’t have a Bundt pan.
    Any thoughts on what other kind of pan would be suitable for baking this cake in?

    • Two Peas replied: — February 5th, 2013 @ 9:42 am

      You could use a 9×13 pan or 2 9 inch round cake pans. Enjoy!

  20. 62
    Carolyn — February 5, 2013 @ 9:12 am

    Celebrating without chocolate is just sacrilege! This is my kind of birthday celebration! Happy birthday tomorrow.

  21. 63
    Erika @ The Hopeless Housewife — February 5, 2013 @ 3:56 pm

    This looks like the perfect chocolate cake!

  22. 64
    Jeanine — February 5, 2013 @ 5:06 pm

    Happy birthday Maria!

  23. 65
    Katie @ Blonde Ambition — February 5, 2013 @ 5:51 pm

    Oooooh boy this looks chocolatey! I can’t believe how shiny the glaze is! Happy birthday Maria!

  24. 66
    JulieD — February 5, 2013 @ 7:12 pm

    Happy birthday!!! Love this cake!

  25. 67
    Brian @ A Thought For Food — February 5, 2013 @ 7:52 pm

    Happy Happy Happy Birthday! And yay for bundt cake! It looks marvelous!

  26. 68
    Paula @ Dishing the Divine — February 5, 2013 @ 9:21 pm

    Made this today! I had a colonoscopy this morning and spent all day yesterday dreaming of all the things I’d made today as soon as I could eat again. This was on the list. (Nothing says, “yay food!” like chocolate cake!) Best chocolate cake I have ever eaten, and I’ve eaten a lot. This is my new go-to recipe. Also, because I didn’t get to eat at all yesterday, I can have as big of a slice as I want tonight to make up for lost calories. Isn’t my math amazing?!

  27. 69
    Monica — February 5, 2013 @ 9:30 pm

    I love this! The cake looks so delicious and moist. Can’t wait to try it out! (:

  28. 70
    Carrian-Sweet Basil — February 6, 2013 @ 11:20 am

    That looks amazing! Love the photos too!

  29. 71
    Betsy — February 6, 2013 @ 12:11 pm

    Yum! This looks like a great way to use up some kefir I have in the fridge. Do you think the recipe would work as cupcakes, or would I need to tweak more than just the cooking time? Also, happy birthday!

    • Two Peas replied: — February 6th, 2013 @ 12:12 pm

      I haven’t made cupcakes, but I am sure they would turn out great! Enjoy!

  30. 72
    Alexandra — February 6, 2013 @ 12:39 pm

    This cake looks incredible! I’m the same as you – a cookie girl at heart – but I’m also a huge chocolate lover and a rich chocolate cake will always make me happy too. And that ganache glaze on this cake looks so heavenly. I love the shine!
    Happy Birthday!

  31. 73
    Matt — February 6, 2013 @ 1:30 pm

    I assume this cocoa powder is sweetened cocoa? This looks awesome. I can’t wait to try it.

    • Two Peas replied: — February 6th, 2013 @ 1:33 pm

      We like to use Dutch processed cocoa for a deeper chocolate flavor!

  32. 74
    Nancy — February 6, 2013 @ 4:35 pm

    Looks amazing and would love to bring this to the office. Do you think it will sit well overnight and the glaze will still look shiny, or would you suggest maybe making the glaze in the morning?

    • Two Peas replied: — February 6th, 2013 @ 6:02 pm

      I usually store the cake on the counter overnight and it is fine the next day.

  33. 75
    Debra — February 6, 2013 @ 4:51 pm

    As previously mentioned (appropriately in EACH comment), this looks incredible! I’m wondering though, I don’t have any bittersweet chocolate. Do you think too much would be lost if I used chopped chocolate chips?

    • Two Peas replied: — February 6th, 2013 @ 6:02 pm

      I am sure chocolate chips would be fine. Use your favorite brand!

  34. 76
    amber farley — February 6, 2013 @ 5:51 pm

    I made this last night and sadly, it turned out dense. Do you actually mix your batter completely smooth like the recipe says? I wonder if it was over-mixed. The crumb was tight, not fluffy. It bordered on dry. I refrigerated it overnight and wonder if that did something bad to it??

    • Two Peas replied: — February 6th, 2013 @ 6:01 pm

      You want the batter to be smooth, not clumpy, but you don’t want to over-mix either. Our cake is never dry, it is always incredibly moist. I have never refrigerated it overnight. Sorry you had issues.

  35. 77
    Megan {Country Cleaver} — February 6, 2013 @ 9:59 pm

    I hope you had the most wonderful of birthdays Maria! This cake would definitely fit the bill for a birthday cake :)

  36. 78
    Miss @ Miss in the Kitchen — February 7, 2013 @ 12:42 am

    This cake sounds amazing, I can never pass up anything chocolate!

  37. 79
    Brenda @ a farmgirl's dabbles — February 7, 2013 @ 8:24 am

    Hope you had a very happy birthday, Maria! This cake looks like a wonderful way to celebrate. I canNOT walk by a Bundt, especially one that’s chocolate and has sour cream. Yours is gorgeous!

  38. 80
    Kylie — February 7, 2013 @ 9:51 am

    I only have unsweetened cocoa. Will that work? I often find recipes that just say cocoa powder and don’t specify.

    • Two Peas replied: — February 7th, 2013 @ 10:34 am

      Yes, that is fine. We like to use Dutch processed cocoa for a deeper chocolate flavor.

  39. Pingback: Recipes for Chinese New Year

  40. 81
    Laurie {Simply Scratch} — February 7, 2013 @ 10:06 am

    Happy Happy {belated} Birthday! This cake looks amazing!

Leave a Comment