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Cook's Illustrated


14 servings


MacGourmet downloadSour Cream Chocolate Bundt Cake. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Sour Cream Chocolate Bundt Cake


  • 1 tablespoon natural cocoa powder
  • 1 tablespoon butter, melted
  • ¾ cup natural cocoa powder
  • 6 ounces bittersweet chocolate, chopped
  • 1 teaspoon instant espresso powder
  • ¾ cup water, boiling
  • 1 cup sour cream
  • 1 ¾ cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 12 tablespoons unsalted butter, softened
  • 2 cups packed light brown sugar
  • 1 tablespoon vanilla extract
  • 5 large eggs, room temperature
  • Confectioner's sugar, for dusting


Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard 12-cup bundt pan. If mixture becomes too thick to brush on, microwave for 10-20 seconds, or until warm and softened. Adjust oven rack to lower-middle position; heat oven to 350 degrees.

Combine cocoa, chocolate, and espresso powder (if using) in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream. Whisk flour, salt and baking soda in second bowl to combine.

3. In standing mixer fitted with flat paddle attachment, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first two additions. Reduce to medium-low speed (batter may appear separated); add about one third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; add remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds. Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan. Bake until wooden skewer inserted into center comes out with a few crumbs attached, 45-50 minutes. Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours. Dust with confectioners sugar, transfer to serving platter, and cut into wedges.


Serving Ideas : Tangy whipped cream topping and slightly sweetened raspberry.