This rich, dense Sour Cream Chocolate Bundt Cake is a copycat of the famous Williams Sonoma recipe. Perfect for those chocolate cravings!
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SOUR CREAM CHOCOLATE BUNDT CAKE INGREDIENTS
- Flour – all purpose flour
- Cocoa Powder – you’ll want to use unsweetened cocoa powder
- Baking Powder – leavening agent to help the cake rise
- Baking Soda – without it, you’ll have a dense, heavy texture
- Salt – to balance the sweet
- Butter – use unsalted, room temperature butter
- Sugar – granulated sugar
- Eggs – room temperature, large eggs
- Vanilla Extract – EXTRACT, not imitation, please
- Sour Cream – sour cream makes for a light and moist cake texture
- Bittersweet Chocolate – I like to use Ghirardelli baking chips, because I always have those on hand, or a bar of good baking chocolate
- Water – to make the glaze
- Chocolate Liqueur – Godiva chocolate liqueur can be pricey. Make your own with this homemade chocolate liqueur recipe.
WHY DO YOU USE SOUR CREAM IN BAKING
Adding sour cream to your cake batter creates a light & moist cake. I like to use full fat sour cream, but light will work as well.
DO YOU COOL A BUNDT CAKE UPSIDE DOWN
I like to cool my bundt cakes right side up on a wire cooling rack for about 5 minutes. After 5 minutes, I like to flip them upside down onto the rack. If you’re lucky, they’ll slide right out!
CAN YOU MAKE A BUNDT CAKE IN A REGULAR CAKE PAN
Yes, you can bake a bundt cake in a regular cake pan. Most bundt cake recipes (this one included) call for a 10-12 cup capacity bundt pan. So, if you want to make a 9-inch round cake, you’ll have to divide the batter into two 9-inch pans and bake for less time. Or, you can put the entire recipe in a 13×9 pan, which should take about the same amount of time. Either way, bake until a toothpick inserted in the center comes out clean.
WHY IS MY BUNDT CAKE STICKING TO THE PAN
To avoid your bundt cake sticking in the pan, make sure you properly grease the pan before you start. I have good luck with non-stick spray (often Trader Joe’s coconut oil spray or just Target brand baking spray). Once greased, sprinkle with flour or, in this case, cocoa powder, to match the chocolate cake. If it still sticks, gently run a knife along the edges to release any spots that are sticking.
HOW TO MAKE CHOCOLATE GLAZE FOR BUNDT CAKE
This recipe calls for a really simple, 3-ingredient, glaze for the cake. Water, sugar, and chocolate liqueur. Now, chocolate liqueur can be a bit pricey. You can either make your own (recipe linked above) or swap it out with something like brandy. All you do is add all three ingredients to a small saucepan and stir over low heat until dissolved.
TOOLS TO HELP YOU MAKE SOUR CREAM CHOCOLATE BUNDT CAKE
- Hand Mixer – as much as I love my stand mixer, I find myself reaching for my hand mixer more often than not.
- Stand Mixer – in this recipe, when you’re adding flour, sour cream, and eggs in parts, it’s nice to have your hands free.
- Bundt Pan – there are SO many pretty bundt pans in different shapes. I really need to add more to my collection.
- Spatulas – I love using spatulas for everything. They’re especially helpful in scraping down the sides of the bowl while mixing.
NEED MORE BUNDT CAKES IN YOUR LIFE? TRY THESE:
- Butterscotch Bundt Cake
- Hershey Bundt Cake
- Apple Cinnamon Bundt Cake
- Orange Banana Bundt Cake
- Lemon Bundt Cake
- Sock It To Me Cake
- Butter Pecan Bundt Cake
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HOW TO MAKE A CHOCOLATE BUNDT CAKE
Originally published November 24, 2011