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How to make sour-cream chocolate bundt cake


This Sour-Cream Chocolate Bundt Cake is one of those amazing homemade desserts that everyone will just love.

To melt the bittersweet chocolate, chop it finely with a serrated knife.

Then place the chocolate in the top pan of a double boiler and warm the chocolate, stirring occasionally, until smooth and creamy. Set aside to cool slightly.



For the Cake:

  • 2 1/4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup (8 oz/2 sticks/226g) unsalted butter
  • 1 1/2 cups granulated sugar
  • 4 eggs, lightly beaten
  • 1 tsp. vanilla extract
  • 1 1/2 cups sour cream
  • 6 oz. bittersweet chocolate, melted and cooled slightly

For the Glaze:

  • 1 cup granulated sugar
  • 1/2 cup water
  • 1 tbsp. chocolate liqueur


  • Confectioners’ sugar for dusting
  • Whipped cream for serving



Have all the ingredients at room temperature.

Sour-cream Chocolate Bundt Cake ingredients

Position a rack in the center of an oven and preheat to 325°F (160°C). Grease and flour a decorative 10-cup bundt pan.

cocoa powder in a bowl

To Make the Cake:
Over a sheet of waxed paper, sift together the flour, cocoa powder, baking powder, baking soda and salt; repeat until well blended. Set aside.

butter in a bowl sugar and butter mix

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds.

sugar, butter and egg mix beaten cocoa, butter, egg and sugar

Reduce the speed to low and gradually add the granulated sugar, beating until blended.

Sour-cream Chocolate Bundt cake dough

Increase the speed to medium-high and continue beating, occasionally scraping down the sides of the bowl, until the mixture is light and fluffy, 3 to 5 minutes.

Add the eggs a little at a time, beating each addition until incorporated before adding more, until the mixture is thick and creamy, 1 to 2 minutes; stop mixer occasionally and scrape down the sides of the bowl.

Beat in the vanilla.

Reduce the speed to low and fold in the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, until just blended and no lumps of flour remain.

The gently fold in the chocolate.

raw sour-cream chocolate bundt cake raw sour-cream chocolate bundt cake

Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center.

Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour.

Transfer to a wire rack and cool the cake upright in the pan for 10 minutes.

sour-cream chocolate bundt cake

Make the Glaze:

In a small saucepan over low heat, combine the granulated sugar and water and stir until the sugar is dissolved.

sour-cream chocolate bundt cake

Remove from the heat and stir in the chocolate liqueur.

slice of sour-cream chocolate bundt cake

Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Generously brush the warm cake with the glaze. Let the cake cool to room temperature, then dust with confectioners’ sugar just before serving. Top slices with a dollop of whipped cream.

The sour-cream chocolate bundt cake is now ready to be served!

slice of sour-cream chocolate bundt cake

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