I’ll admit it. I’m not a huge chocolate lover. (Gasp!) A foodie that doesn’t love chocolate? It sounds borderline sacrilegious, doesn’t it? But here’s the thing, while I may not love chocolate, I do have a great appreciation for it and let’s be honest, chocolate cake is pretty awesome. Even I know that. If you are in need of your chocolate fix, this recipe should do the trick.
Sour Cream Chocolate Bundt Cake
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Intermediate
Ingredients
- 2 sticks of butter, softened
- 2 cups of sugar (1 white, 1 brown)
- 4 large eggs
- 3 cups of all purpose flour
- 1/2 teaspoon of baking powder
- 2 teaspons of Arm and Hammer baking soda
- 1 tablesooon of vanilla extract
- 1 cup of Hershey's Cocoa Powder
- 3/4 cup of boiling water
- canola oil or Crisco (for Bundt pan greasing)
- 1, 8oz container of Daisy sour cream
Instructions
- In a mixing bowl, cream the butter and sugar and then set it aside.
- In a kettle or small saucepan, bring the water to a boil. In a medium sized bowl, mix the cocoa powder and boiling water. Stir the mixture until it looks like chocolate pudding and then set it aside.
- In a large mixing bowl, combine the flour, baking powder, and baking soda. Stir the ingredients so that everything is evenly distributed.
- Add the sour cream and creamed butter and sugar to the flour mixture and stir. Fold in each egg one at a time, mixing in each egg fully before adding the next one.
- Stir in the vanilla extract and cocoa powder mixture.
- Preheat the oven to 350 degrees. While the oven is preheating, prepare your Bundt pan by greasing it with canola oil or Crisco. Then, sprinkle some cocoa powder in the Bundt pan. Be sure to sprinkle (not dump) some of the powder into each curve and crevice of the pan.
- Pour the cake batter into the Bundt pan and bake the cake for 50-60 minutes. *Lessons from Grandma*-You can check to see if the cake is done baking by sticking a knife into the cake and pulling it out. If the knife comes out clean of with small pieces of fully cooked batter, the cake is done.
- Allow the cake to cool for about 15 minutes before attempting to removing it from the pan.
- Place a platter or large plate on top of the Bundt pan. Turn the pan upside down so that the cake comes out of the pan and rests on the platter or plate.
- Cut and serve as-is or add some chocolate glaze or a scoop of ice cream or (dare I say it), add both!
Rate this recipe
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1 People Rated This Recipe
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Average Rating
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- (5 / 5)
My new favorite. Thank you Mrs. Island Breeze.