Chocolate Fudge Sour Cream Bundt Cake

This cake recipe, Chocolate Fudge Sour Cream Bundt Cake, leans on butter, cocoa powder and salt. It makes 12 servings and takes about 70 minutes.

• Yield 12 servings
• Ready in 70 minutes
• Prep 20 minutes
• Cook 50 minutes

Ingredients

For the pan

• 2 tablespoons butter , melted
• 2 tablespoons cocoa powder

For the cake

• 1 cup ( 227 g ) salted butter
• ⅓ cup ( 28 g ) natural, unsweetened cocoa powder
• ½ teaspoon salt
• 1 cup water
• 1 ¾ cup ( 249 g ) all-purpose flour
• 1 ½ cups ( 318 g ) granulated sugar
• 1 ½ teaspoons baking soda
• 2 large eggs
• ¾ cup ( 170 g ) sour cream
• 1 teaspoon vanilla extract
• 1 to 2 cups ( 170 to 340 g ) semisweet or bittersweet chocolate chips

For the Glaze

• 1 cup ( 170 g ) semisweet or bittersweet chocolate chips
• ⅔ cup heavy cream
• ¼ teaspoon vanilla

Instructions

1. Preheat the 350 degrees F. In a small bowl, mix together the butter and cocoa powder for the pan until the mixture is well-combined and pasty. Use a pastry brush or folded square of wax paper to wipe the cocoa/butter mixture into a 10- or 12-cup bundt pan until the inner surface is evenly coated.
2. In a medium saucepan, combine the butter, cocoa powder, salt and water. Heat until the butter is melted and whisk to combine well. Set aside to cool to room temperature (just slightly warm is ok, too, but let it cool more if it's overly warm or hot).
3. In a large bowl, whisk together the flour, sugar and baking soda. Pour in the chocolate mixture and stir to combine.
4. Add the eggs and whisk to combine. Stir in the sour cream and vanilla extract until the batter is smooth. Fold in the chocolate chips.
5. Spread the batter evenly in the prepared pan and bake for 40-45 minutes until the top lightly springs back and the cake is baked through.
6. Let the cake cool for 5-10 minutes in the pan before turning it out carefully onto a cooling rack to cool completely.
7. For the glaze, place the chocolate chips in a medium bowl. Heat the cream to a simmer (either in the microwave or in a saucepan) and pour over the chocolate. Let the mixture sit for a few minutes without stirring. Add the vanilla and stir the mixture until it is glossy and smooth. The glaze will set up as it cools; if you want a thin drizzle, pour it over the cake while the glaze is still warm but if you want a thicker frosting, let it cool slightly.
8. Once the cake is cooled, place it on a serving plate or cake stand and pour the glaze over the cake letting it drip down the sides.

Cool the layers before you stack them.