Calling out to chocolate cake lovers out there! This is definitely a must-try; I'm not kidding! This chocolate sour cream bundt cake is the easiest chocolate cake ever. This and my chocolate cake for my devil's food cake 😉
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It's a super moist cake with amazing chocolate flavour and yes, on top of that we will drizzle it with some more chocolate.
Let's get started, shall we?
It's As Simplest As It Gets
Despite my recipe testings, I have to say this is the simplest chocolate cake that I have ever made.
The method is straightforward. You have your dry ingredients and wet ingredients and then mix the two. Even if you're just starting to learn baking, I promise that you will not fail with this recipe.
Just watch the video below and you'll see.
In Summary
This chocolate sour cream bundt cake is:
- really easy to make, despite the elegant and fancy look 😉
- really really really must try it for all the chocolate lovers out there
- perfect to wow your guests during this holiday season
- the only chocolate cake recipe that you'll need; I promise
- It's the BEST CHOCOLATE CAKE that I've ever eaten! Yep!
More Cake Recipes
- Peanut butter chocolate cookies (they freeze so well also!)
- Lemon almond cake
- Chocolate creme caramel (flan)
- Chocolate banana bread
- Mini chocolate panettone
- No-bake chocolate cheesecake
Video
📖 Recipe
Chocolate Sour Cream Bundt Cake
Video
Ingredients
Dry Ingredients
- 2 cup all purpose flour (260 g)
- 1 ½ cup sugar (300 g)
- 1 ½ teaspoon baking soda
Chocolate Mixture
- ½ cup unsalted butter (113 g)
- 1 cup water (250 ml)
- ½ cup unsweetened cocoa powder (40 g)
- ½ teaspoon salt
Wet Ingredients
- ⅓ cup sunflower oil (80 ml)
- 2 large eggs , room temperature
- ½ cup sour cream (125 g)
- 1 teaspoon vanilla extract
Other
- some melted chocolate or chocolate ganache , for drizzling on top
Instructions
Dry Ingredients
- Add all ingredients into a bowl, mix well and set aside.
Chocolate Mixture
- Add all ingredients into a pan and cook on medium heat until the butter is fully melted. Use a whisk to mix everything well while cooking.
- Pour mixture into a bowl and wait until the mixture cools slightly.
Wet Ingredients
- Now add in all wet ingredients into the bowl and whisk everything together until well combined.
- Add ½ of dry ingredients in and mix everything well, just remember never to over mix it. Add the rest of the dry ingredients and give it one last mix. Pour batter into a 10 inch (25 cm) bundt pan that has been generously buttered.
- Bake in a preheated oven at 350ºF (175ºC) for 50 minutes or until a skewer inserted comes out clean. Remove from the oven and leave it for 15 minutes before flipping and removing it from the pan. Cool completely and then drizzle with some melted chocolate on top. Serve and enjoy!
- Note: Butter your bundt pan generously to make it easier to remove the cooked cake later. Gently pressing the cake and pulling it from the opposite direction of the wall of the the pan also helps to dis-attach the cake from the pan.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Alen says
Hi, I’m a bit confused about the chocolate mixture instructions. At what point do you add the cooled chocolate mixture to the batter? I’m assuming it goes in with the other “wet” ingredients, but wanted the assurance.
Thank you!
Bea & Marco says
Hi Alen! Yes, you're right! Once the butter has melted, pour the chocolate mixture into a bowl and wait until it cools slightly. Then add the wet ingredients to the chocolate mixture. Hope it helps!
FRIDA Dongo says
Por favor quisiera la receta en español. Yo soy fanática de esta página pero en español si no es mucha molestia.
Bea says
Hola Frida, tienes la versión en español, si le das a la banderita del menú arriba cambia el idioma. Si estás usando un móvil, hace clic en las 3 rayas de la esquina superior izquierda y ya luego verás la bandera española. Un saludo!
Livia says
La preparé justo ayer y la receta está super rica, en el punto justo la textura y el sabor...le hice una ganache de dulce de leche y chocolate llenando el centro con frescas frescas.
Quedamos saboreando y deseando un poco más jejejeje
Bea says
Jaja! Pues suena delicioso con el ganache de dulce de leche. Me alegro que les haya gustado, gracias!
IW says
Hi Bea, can I use dark chocolate to melt with milk to replace chocolate mixture? Please advise the portion of ingredients required, Thanks
Bea says
Hi! I do know that the recipe needs some tweaking here and there for that so I can't say for sure how many you'd need though since I haven't tried it. Sorry!