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This is one of those recipes that a picture speaks a 1,000 words. What do you think?
Now be honest…
Did you stare just a little too long at that picture and perhaps even go “Ohhhhhhhhhh!!!” either in your head or out loud? Did it make you bite your lower lip and almost make you give it those googly come to me eyes?
Give in to temptation. It’ll be our little secret! Shhhhh!
Just look at that rich chocolate color and that frosting. God that frosting! Don’t you just want to take your finger and just slowly trace up the side of the cake praying you scoop up a mini chocolate chip as if you got a bonus prize?!
Yeah I’m not going to play with you guys on this. This cake is THE BOMB! Seriously, I went NUTS over this! Like seriously the cake almost didn’t get baked due to how incredible the batter was! But I love you guys too much to do that (plus I kinda seriously am in love with my new spinning tights and how they fit if you must know). LOL
So as I’m making this Mr. Fantabulous comes out to the kitchen and asks what I was making. However before I could answer he says “Ah I see its chocolate cake!” and proceeds to wipe chocolate cake batter from my lip and cheek. LOL BUSTED! Yeah there was no getting out of that.
HOWEVER I committed a cardinal sin apparently! I didn’t leave “enough” in the bowl for him to scrape out with the spatula. Yeah I know, I’m a horrible wife making my poor starving husband suffer like that! Shame on me! I mean how could I be so insensitive to actually scrape out the bowl and not leave him a 1/2 cup worth. God, I hope he doesn’t tell on me! They may contact Protective Services on me for mistreating my husband who is just withering away… to 3 friggen % body fat LOL
As the cake was baking I went with a simple rich chocolate frosting that firms up when it sets but is super creamy. It’s one of my favs as frostings go. Me, I’ll be honest, I’m a cake girl all the way and can forgo the frosting but there is something magical about this particular frosting when it’s on this cake. It just “makes the cake“. It’s rich and decadent. Blasted with chocolate but not sweet – God I hate a sweet frosting. *shudder* I can remember getting 1 store-bought birthday cake when I was younger and taking one bite and refusing to eat it as it was just nothing but whipped sugar and shortening. And yes, just now I made that 7-year-old-squinched-up-yucky-face! You all know what I’m talking about – that frosting that is so sweet even bugs run away from it for fear of Diabetes! LOL
Now I could ramble on and on about stuff but I can see your face (and those pajamas you have on.. cute! LOL). Plus I can read your mind and all you’re thinking is “Shush woman and share the recipe!” LOL Love you too!
PrintSour Cream Chocolate Bundt Cake
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
Ingredients
Cake
- 2 3/4 cup all-purpose flour – sifted
- 2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoon baking powder
- 4 large eggs
- 1 cup sour cream (full or low-fat, not fat-free) – can use plain greek yogurt as well
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 small package instant chocolate pudding (4 ounces)
- 1 cup semi-sweet chocolate chips
Frosting
- 6 tablespoon butter, unsalted
- 2/3 cup cocoa
- 2 2/3 cups confectioners’ sugar, sifted
- 1/4–1/3 cup heavy cream
- 1 teaspoon chocolate extract
- 1 tablespoon corn syrup (optional)
Topping
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350F, middle rack. Beat the eggs and sour cream together until well combined.
- Grease a bundt pan.
- Beat the eggs and sour cream together until well combined.
- Add all the other ingredients in the cake and mix well. The batter will be thick.
- Bake at 38-45 minutes or until a wooden skewer comes out almost clean.
- While the cake is baking, make the frosting by placing the butter and cocoa in a pan and bring to a boil; whisking.
- Remove from the heat and allow to cool completely.
- Place the cooled chocolate in the bowl of a stand mixer fitted with the paddle attachment.
- Beat for 2-3 minutes or until it turns light in color.
- Slowly add in the sugar and mix to combine.
- Add in the cream slowly until it becomes thick and frosting consistency.
- Add in the extract and mix just to combine.
- If you want, add in the corn syrup and mix in. This doesn’t alter the flavor but will allow the frosting to become more stiff.
- Place in the fridge to cool.
- When the cake is done, remove from the oven and place on a cooling rack for 30 minutes in the pan to cool.
- When the pan is cool enough to touch, place a cooling rack on top and carefully flip the cake out of the pan onto the cooling rack.
- Allow to cool completely before frosting.
- Garnish with mini chocolate chips.
Have you ever added some strong coffee in place of the water in this recipe? I usually add some coffee in my chocolate cakes. I think I will try it!! Thanks for the recipe, making it tonight!
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I cannot find chocolate extract. Should I use vanilla in the frosting or nothing?
Hi Leya!
Chocolate extract is hard to find in the store (I actually get mine through Amazon). You can use vanilla in place of it.
Best Kitchen Wishes!
The recipe for the frosting calls for cocoa…is this the same as cocoa powder? Or do I need to get solid chocolate to melt down in the butter?
Hi Megan!
Sorry, it’s cocoa powder.
Best Kitchen Wishes!
Thank you! I will be making this to bring to work on Tuesday for National Bundt Cake Day!! 🙂
Today I made this cake and I just tasted it. It’s soooooo yummy!!!
When I was at the store buying ingredients for this recipe I forgot to buy chocolate chips!!! Today I was so ready to make it that I decided to make it anyway. And I’m happy with my decision. It’s delicious the way it is. And the other thing I made different it’s that I only put a cup of sugar instead of two.
I love the texture of this cake. It rose so beautifully.
Next time I will put the cup of chocolate chips, for sure!!
Thanks for this awesome recipe!!!
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Hi Adriana!
Thank you so much! That means to much to me! I love this cake too; it’s actually one of my favorite cakes to make. What I’ll do in the summer is actually top it with fresh strawberries when I slice it. Folks go nuts over the color contrast and the flavors.
Best Kitchen Wishes!
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Hello, thank you for sharing this recipe. It looks absolutely delicious. I just have one question would this cake hold up under fondant with chocolate ganache. Thank you in advance……
Thank you so very much Peggy!!! That really means a lot to me!
Yes, the cake is super moist but it’s sturdy like most typical bundt cakes.
Best Kitchen Wishes!
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Thanks so much for getting back to me. I’m definitely going to make and will keep you posted.
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Keep me posted??? But but but you mean I don’t get a bite of yours? *wink* You are most welcome!
Best Kitchen Wishes!
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Hi,
Bumped into your site as I was looking for bundt cake recipe. This one absolutely tempting!! and I must say I love the way you write.
1 question: Can I omit the chocolate pudding mix from the recipe?
Hi Nor!
Sure you can but it will affect the flavor and moisture a bit. That’s the whole purpose of adding pudding mix to this cake. Typically homemade chocolate pudding mix is 3/4 cup of dry milk powder, 1/2 cup of sugar, 1/4 cup of corn starch and 1/3 cup of unsweetened cocoa so you could add that in, in it’s place.
And thank you so much for your kind words! I write as if you all were sitting at my kitchen table while we had some tea/coffee, some cake and were chatting the day away 🙂
Best Kitchen Wishes!
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Can you substitute melted butter for the vegetable oil?
Hi Eileen,
Yes you can. Make sure it’s unsalted.
Best Kitchen Wishes!
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Thanks for the response. I made the cake for Christmas using the oil. It was the best cake I ever made, My husband and our family loved it too. I used a Cream cheese glaze and it was delicious with it.
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Probably a stupid question, but do I make the pudding according to packet? Or just add the dry mix to the cake batter?
Thanks! Making for tomorrow night for girls get together!
Hi Michelle,
Nope, not a stupid question at all. You put the dry mix into the cake batter. It’s add a tad bit more moisture. Plus Mama always added it 🙂
Oh I love girls night!
Best Kitchen Wishes!
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Hi,
Can I make this cake in a 9×13 Pan? I don’t have a bundt pan.
Hi Kerri!
Yes you can! Just reduce the time to about 25-35 minutes checking it with a cake tester.
Best Kitchen Wishes!
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I noticed the cake batter doesn’t call for any vanilla extract. Is this an oversight? Just wondering, I plan to make the cake for Christmas.
Hi Chelsea!
Nope, I left it out on purpose. I wanted it to have a pure chocolate taste and sometimes vanilla in a chocolate dessert alters the flavor, even ever so slightly. If you do have chocolate extract then you could add a tsp of that.
Merry Christmas and Best Kitchen Wishes!
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