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!Print
Sour Cream Chocolate Bundt Cake
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- 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
- 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)
- 1 cup mini chocolate chips
- 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.
Recipe Reviews & Comments
Candace R Sterling says
HI Lori- I am pretty much a hardly ever baker- so- my Q would be- could this be made as a sheet cake? What would the changes be? Also- I have a good hand mixer only…
Yep you can use this in a 9×13” sheet cake pan. I would just check the cake after 23 minutes as this will bake up way faster.
And you can use a hand mixer as well.
Best Kitchen Wishes!
Michele Webb says
Made this bundt cake over the weekend – it was the PERFECT chocolate bundt cake!! The PERFECT dessert to follow my hubbies 12 smoked beef brisket!! I made the recipe exactly as printed and have had NO negative comments and would not make any changes at all!! Well, maybe add some extra chocolate chips!! Thank you for reposting this recipe so I saw it just in time!!!! YUM!!
12 pounds of beef briscuit! OH MY HEAVEN! So happy you guys loved this as much as we do! And hey, extra chocolate chips are never a bad thing!
Best Kitchen Wishes!