This Sour Cream Chocolate Bundt Cake recipe comes from America’s Test Kitchen Family Cookbook and it is really a delicious cake.

There are undoubtedly times in one’s life that call for a hunk piece of chocolate cake. Whether you are happy, sad, depressed, stressed, or just been dumped, this chocolate cake is exactly what you need. It is simple and rich, but elegant at the same time. It can be fancied up with some fresh berries and whipped cream or made even simpler with a dusting of powdered sugar. This Sour Cream Chocolate Bundt Cake recipe comes from America’s Test Kitchen Family Cookbook and it is really a delicious cake. (Not to mention a great basic cookbook.) It is moist, flavorful, and a little more sophisticated than the average chocolate cake. Two kinds of chocolate, espresso, sour cream, and brown sugar make this cake the cake that I want when life is coming at me.
I am a little obsessed with the Bundt cake. Remember the scene in My Big Fat Greek Wedding? After that, I had to go out and buy a Bundt cake pan. The thing that I love about a Bundt cake is that it is already special because of the shape of the cake. It is sturdy enough to travel and is really easy to make because you do not have to worry about frosting it. I do like mine with a simple glaze, but you do not have to worry about getting the frosting even and perfect looking. The glaze is supposed to be messy. I like messy. Messy and I get along just fine.
Sour Cream Chocolate Burnt Cake Ingredients //

- 3/4 cup Dutch-processed cocoa powder
- 6-ounce bittersweet chocolate, chopped fine
- 1 teaspoon instant espresso
- 3/4 cup boiling water
- 1 cup room temperature sour cream
- 1 3/4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 12 Tablespoons room temperature butter
- 2 cups packed light brown sugar
- 1 Tablespoon vanilla
- 5 eggs at room temperature
How to Make // The Steps
Step 1: Put the cocoa, chocolate pieces, and espresso in a large bowl. Pour over the boiling water and cover with a plate. Let it stand for 5 minutes. Meanwhile, in another bowl whisk together the flour, baking soda, and salt.

Step 2: Whisk the chocolate mixture until it is smooth and set aside until it comes to room temperature.

Step 3: When it has cooled, whisk in the sour cream.

Step 4: Using either a hand mixer, or a stand mixer cream together the butter, brown sugar, and vanilla for about 5 minutes until pale and fluffy.

Step 5: Add the eggs one at a time scraping the bowl after each egg.

Step 6: Turn the mixer to low and add one-third of the flour mixture to the bowl.

Step 7: Add half of the chocolate mixture and repeat until all is incorporated. You will have three flour additions and two chocolate ones.

Step 8: Pour the batter into the Bundt pan that has been either sprayed well with cooking spray (like the Bakers Joy kind with flour) or coated well with butter.

Step 9: Bake the cake in a preheated 350-degree oven with the rack in the lower-middle position. Bake for 50 to 60 minutes and rotate once during baking. A toothpick should come out with moist crumbs. Let cool on a rack for 10 minutes, then turn the cake out and let cool completely.

Step 10: To make the glaze, whisk together 1 3/4 cups confectioners sugar, 1/4 cup milk, 1/4 teaspoon vanilla or almond extract, and a pinch of salt.

Step 11: Pour the glaze over the cooled cake and let it set.


Sour Cream Chocolate Bundt Cake
Ingredients
- 3/4 cup Dutch-processed cocoa powder
- 6 ounce bittersweet chocolate chopped fine
- 1 teaspoon instant espresso
- 3/4 cup boiling water
- 1 cup room temperature sour cream
- 1 3/4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 12 Tablespoons room temperature butter
- 2 cups packed light brown sugar
- 1 Tablespoon vanilla
- 5 eggs at room temperature
Instructions
- Put the cocoa, chocolate pieces, and espresso in a large bowl. Pour over the boiling water and cover with a plate. Let it stand for 5 minutes. Meanwhile, in another bowl whisk together the flour, baking soda, and salt.
- Whisk the chocolate mixture until it is smooth and set aside until it comes to room temperature.
- When it has cooled, whisk in the sour cream.
- Using either a hand mixer, or a stand mixer cream together the butter, brown sugar, and vanilla for about 5 minutes until pale and fluffy.
- Add the eggs one at a time scraping the bowl after each egg.
- Turn the mixer to low and add one third of the flour mixture to the bowl.
- Add half of the chocolate mixture and repeat until all is incorporated. You will have three flour additions and two chocolate ones.
- Pour the batter into the Bundt pan that has been either sprayed well with cooking spray (like the Bakers Joy kind with flour) or coated well with butter.
- Bake the cake in a preheated 350 degree oven with the rack in the lower middle position. Bake for 50 to 60 minutes and rotate once during baking. A toothpick should come out with moist crumbs. Let cool on a rack for 10 minutes, then turn the cake out and let cool completely.
- To make the glaze, whisk together 1 3/4 cups confectioners sugar, 1/4 cup milk, and 1/4 teaspoon vanilla or almond extract, and a pinch of salt.
- Pour the glaze over the cooled cake and let it set.
Marale Garabetian
Thursday 15th of January 2015
HI Bree,
I want to bake this cake tonight for a get together tomorrow. I have a 9 or 91/2 inch bundt pan, which holds a 7 cup capacity. Is your bundt pan a 10 or 12 cup capacity. Can I still use mine or would it be too small since there are 5 eggs. Also, can I make the frosting tomorrow or is it better if I pour it on today?
bakedbree
Sunday 18th of January 2015
I am not sure about the pan size, but it is larger than 7 cups. And I would pour on the day you make it. It needs time to set up.
Jennifer
Friday 14th of February 2014
I loved the flavour and moistness of this cake but it was heavier than I expected. That might be because I am new to bundt pans. What would happen if I whipped the egg whites separately with some cream of tartar and folded them in last? Would I accidentally over fill my pan or would it sink. Would it magically become a chiffon cake or would it spontaneously combust in an expensive and time consuming mess?
bakedbree
Saturday 15th of February 2014
Bundt cakes are heavier, they are not light and fluffy like a layer cake. You are more than welcome to try that out, but I have never tried it so I can't tell you. I think that you should look for a different recipe if you are are looking for something light.
Melissa
Tuesday 14th of January 2014
This cake looks and sounds deliciousssss. But does the espresso powder add a coffee taste to the cake or does it just compliment the chocolate flavor? I've made a cake before and I used instant coffee and it tasted like a mocha cake which is not what I wanted at all. So if it makes it taste coffeey can i leave out the coffee? And is instant coffee okay to use instead? I can never find instant espresso in any of my local grocery stores. THANK YOU!! Sorry for all my ridiculous questions.
bakedbree
Thursday 16th of January 2014
Coffee brings out the chocolate flavor. In all honesty, I made this cake a few years ago, so I don't really remember, but I don't think so. If you want, leave it out. And yes, instant coffee is just fine.
dani burkett
Monday 10th of December 2012
Please, would you share with me a good recipe for yellow or chocolate cake that it'll be covered with fondant? Thanks
bakedbree
Sunday 16th of December 2012
this is my favorite chocolate cake recipe: https://bakedbree.wpengine.com/chocolate-cake-with-chocolate-buttercream-frosting and for vanilla, I don't really have one. But I would suggest a sturdy cake, like a pound cake.
Ana
Wednesday 24th of October 2012
I don't Dutch processed cocoa on hand just regular unsweetened cocoa - can I use that instead??? I'm baking today, I'd appreciate your response. Thanks!!!
bakedbree
Friday 2nd of November 2012
Use what you have.