In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Introduction

Craving a deliciously moist cake with a rich chocolate flavor? Look no further than this Chocolate Sour Cream Bundt Cake. Perfect for any occasion, this decadent dessert combines the lusciousness of chocolate with the tangy goodness of sour cream, resulting in a treat that’s both indulgent and unforgettable. Whether you’re a seasoned baker or a beginner, this recipe will guide you through creating a masterpiece in your kitchen.

Ingredients List

For the cake: – 1 cup unsalted butter, plus more for the pan – 1/3 cup Dutch process cocoa powder – 1 teaspoon kosher salt – 1 cup water – 2 cups all-purpose 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 plain Greek yogurt) – 1 teaspoon pure vanilla extract

For the chocolate glaze: – 4 ounces bittersweet chocolate, finely chopped – 1 1/2 tablespoons corn syrup – 1/2 cup heavy cream – 1 1/2 tablespoons granulated sugar

Timing

• Preparation Time: 20 minutes
• Cooking Time: 45 minutes
• Cooling Time: 15 minutes
• Total Time: Approximately 1 hour and 20 minutes

Step-by-Step Instructions

Step 1: Prepare Your Oven and Pan

Position a rack in the center of your oven and preheat it to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan, ensuring every nook is covered to prevent sticking. Set it aside.

Step 2: Create the Chocolate Mixture

In a small saucepan over medium heat, combine the butter, cocoa powder, salt, and water. Stir until the mixture is melted and smooth. Remove from heat and set aside to cool slightly.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, and baking soda until well combined.

Step 4: Combine Ingredients

Pour half of the melted butter mixture into the dry ingredients and whisk until a thick batter forms. Add the remaining butter mixture and blend thoroughly. Incorporate the eggs one at a time, followed by the sour cream and vanilla extract, whisking until smooth.

Step 5: Bake the Cake

Pour the batter into the prepared Bundt pan. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Step 6: Prepare the Chocolate Glaze

While the cake cools, place the chopped chocolate and corn syrup in a medium bowl. In a small saucepan, heat the cream and sugar over medium heat until hot, and the sugar dissolves. Pour the hot cream over the chocolate and whisk until smooth and glossy.

Step 7: Glaze and Serve

Generously drizzle the glaze over the cooled cake, allowing it to cascade down the sides for a beautiful presentation. Slice and serve.

Nutritional Information

• Calories: 462 kcal
• Carbohydrates: 55g
• Protein: 4g
• Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 87mg
• Sodium: 359mg
• Potassium: 147mg
• Fiber: 2g
• Sugar: 36g
• Vitamin A: 725 IU
• Vitamin C: 0.1 mg
• Calcium: 38 mg
• Iron: 2 mg

Healthier Alternatives for the Recipe

For a slightly healthier twist, consider using whole wheat flour in place of all-purpose flour, or substitute sugar with coconut sugar or a natural sweetener like stevia. You can also replace sour cream with low-fat Greek yogurt to cut down on calories and fat.

Serving Suggestions

This Chocolate Sour Cream Bundt Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, garnish with fresh berries or a sprinkle of powdered sugar.

Common Mistakes to Avoid

• Overmixing the Batter: This can lead to a dense cake. Mix just until combined.
• Not Properly Greasing the Pan: Ensure the Bundt pan is well-buttered and floured to prevent sticking.
• Skipping the Cooling Time: Allow the cake to cool in the pan for 15 minutes to set, preventing it from breaking apart when removed.

Storing Tips for the Recipe

To keep your cake fresh, store it in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze for up to three months. Thaw frozen cake in the fridge overnight before serving.

Conclusion

This Chocolate Sour Cream Bundt Cake is a timeless dessert that promises to delight with its rich flavor and moist texture. With these detailed steps, tips, and alternatives, you’re set to impress your family and friends with a homemade treat that stands out.

FAQs

Can I make this cake ahead of time? Yes, this cake can be made a day in advance. Store it covered at room temperature or in the refrigerator.

Can I use a different type of chocolate for the glaze? Certainly! Feel free to use milk or dark chocolate based on your preference.

What can I substitute for sour cream? Plain Greek yogurt is an excellent substitute for sour cream in this recipe.

For more delightful baking recipes, check out our Ultimate Chocolate Cake Guide and learn How to Perfectly Melt Chocolate Every Time. Happy baking!

Chocolate Sour Cream Bundt Cake

This rich and moist chocolate Bundt cake is paired with a luscious chocolate glaze, making it perfect for any dessert lover.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Cooling Time 15 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 462

Ingredients Equipment Method Notes

Ingredients

  

For the cake

• 227 g unsalted butter plus more for the pan
• 43 g cocoa powder we use Dutch process
• 1 tsp kosher salt
• 240 ml water
• 250 g all-purpose flour plus more for the pan
• 350 g granulated sugar
• 1.5 tsp baking soda
• 2 large eggs
• 120 ml sour cream or plain Greek yogurt
• 1 tsp pure vanilla extract

For the chocolate glaze

• 113 g bittersweet chocolate finely chopped
• 1.5 tbsp corn syrup
• 120 ml heavy cream
• 1.5 tbsp granulated sugar

Equipment

• Bundt Pan

Method

 

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.
4. 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.
5. 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.
6. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
7. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup in a medium bowl and set aside.
8. 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.
9. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.

Notes

For an extra touch, serve with a scoop of vanilla ice cream or a dollop of whipped cream. Substitute agave syrup for corn syrup if desired.