Sour Cream Chocolate Bundt Cake

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I am super proud of this recipe.  I have been looking for a go-to chocolate bundt cake recipe for a while and have tried lots of different ones, but have not fallen in love with any of them.  So I decided to experiment and create one of my own.  My problem with a lot of bundt cake recipes is that they are often too dry or just not chocolatey enough.  I love using buttermilk in cakes – it keeps it nice and moist yet fluffy.  And I also like what sour cream adds to the texture and taste.  Using straight cocoa powder can sometimes add a slight chalkiness, but the blend of semisweet chocolate chips with the powder adds just the right kind of chocolatey goodness.

The glaze adds another layer of decadence and in my opinion, is truly the “icing on the cake”.  But if you’re not into the extra chocolate, it is super yummy and pretty with a dusting of confectioners sugar.

Cake:

  • 1 C. unsalted butter
  • 1/3 C. unsweetened cocoa powder
  • 1 C. semi-sweet chocolate chips
  • 1 tsp. kosher salt
  • 1 C. buttermilk
  • 2 C. flour
  • 1 1/2 C. sugar
  • 1 1/2 tsp. baking soda
  • 2 eggs
  • 1 1/4 C. sour cream (or greek yogurt)
  • 1 tsp. vanilla

Glaze:

  • 2 T. butter
  • 1/4 C. heavy cream
  • 1 C. semi-sweet chocolate chips
  • 1/2 C. chopped walnuts (optional)

Preheat oven to 350 degrees.  Buter and flour a 10 cup bundt pan and set aside.

In a small saucepan, melt butter and chocolate chips.  Add cocoa powder, buttermilk and salt.  (*don’t have buttermilk?  Remember my tip — 1 T. vinegar in a 1 C. liquid measuring cup.  Add milk to the 1 C. line.  Let sit for 5 minutes.)  Combine thoroughly.  Remove from heat and set aside.

In a mixing bowl, combine flour, sugar and baking soda.  Add half of the liquid mixture, mix until completely blended.  Add remaining and combine.  Add eggs, one at a time and mixing in between, combining thoroughly.  Add sour cream and vanilla and combine until smooth and thick.  Scrape the edges with a spatula to make sure everything is fully incorporated.

Pour into the bundt pan, shake to make even.  Bake for 40-45 minutes or until a toothpick comes out clean.  Let cake cool for 15 minutes and invert onto rack.  Cool completely before glazing.

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While cooling, prepare glaze.  Melt chocolate chips in a small pan with butter.  Add cream last and stir to combine until fully incorporated.  Drizzle on cake, allowing to drip down the sides.  Sprinkle walnuts on top, if desired.

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