Chocolate Sour Cream Bundt Cake

The bundt cake pan was popularized in the 1950s and became widely known after the ‘Tunnel of Fudge’ cake won second place in the 1966 Pillsbury Bake-Off contest.

This is vegetarian recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Chocolate Sour Cream Bundt Cake

Cooking Method: Baking Cuisine: American Courses: Anytime, Baked Goods, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 50 min Rest Time 30 min Total Time 1 hr 40 mins

Servings: 12 Calories: 4200

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup All-purpose flour
• ¹⁄₂ cup Cocoa powder
• 1 teaspoon Baking powder
• ¹⁄₂ teaspoon Baking soda
• ¹⁄₄ teaspoon Salt
• ¹⁄₂ cup Unsalted butter, softened
• 1 cup Granulated sugar
• 2 Eggs
• 1 teaspoon Vanilla extract
• 1 cup Sour cream
• ¹⁄₂ cup Hot water
• ¹⁄₂ cup Semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and grease a bundt cake pan.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Mix in the sour cream until well combined.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the hot water, beginning and ending with the dry ingredients.
7. Fold in the chocolate chips.
8. Pour the batter into the prepared bundt pan and smooth the top.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11. Once cooled, dust with powdered sugar or drizzle with chocolate ganache if desired.
12. Slice and serve.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 40g14%

Sugars 30g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.