Ingredients
For the cake:
- 3/4 cup Dutch-processed cocoa powder
- 6 ounce bittersweet chocolate, finely chopped
- 1 teaspoon instant espresso
- 3/4 cup boiling water
- 1 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup sour cream, at room temperature
- 12 tablespoons unsalted butter, at room temperature
- 2 cups packed light brown sugar
- 1 tablespoon vanilla
- 5 large eggs, at room temperature
For the glaze:
- 1/2 cup heavy cream
- 2 teaspoons corn syrup
- 4 ounces semisweet chocolate, chopped
Directions
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Preheat the oven to 350°F. Spray a bundt pan with nonstick cooking spray.
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Combine the cocoa, chocolate, and espresso in a large bowl. Pour the boiling water into the bowl and cover. Let stand for 5 minutes. In a small bowl whisk together the flour, baking soda, and salt. Whisk the chocolate mixture until it is smooth. Let cool to room temperature. When it has cooled, whisk in the sour cream.
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In the bowl of an electric mixer, beat the butter, brown sugar, and vanilla for about 4 minutes, or until pale and fluffy. Add the eggs, one at a time, until combined. On low speed add the flour mixture and the melted chocolate mixture alternatively, beginning and ending with the flour, until the batter is smooth.
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Pour the batter into the prepared pan. Bake the cake for about 50 minutes, or until a toothpick comes out with moist crumbs. Let cool on a rack for 10 minutes, then turn the cake out and let cool completely.
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In a small saucepan heat the cream and corn syrup over medium heat until hot. Remove from heat and add the chocolate, whisking until smooth. Let cool slightly until thickened. Drizzle over the cake. Let the glaze set at room temperature, about 10 minutes, before serving.
Recipe Notes
Adapted from Baked Bree
Chocolate cakes absolutely must be moist – this sounds perfect. And that glaze omg! BTW you’re not alone with the whole ‘I don’t want to change in front of my classmates’ bit. Middle school is awful.
That glaze! Oh my goodness!! This beautiful cake looks so good!! Really, really, real goood! YUM!
Oh and I am so with you! I never wanted/liked to change in fromt of my classmates. Middle school stunk!
I’m usually super picky about my chocolate cake preferences, but this looks absolutely heavenly!
Um, holy heck girl! This cake is stunning!
Tessa,
love this bundt cake! I bake them all the time and was wondering what you thought of using the espresso powder + the boiling water instead of a cup of brewed coffee? I’ve tried both but found more moistness with the coffee. . which is weird since it’s virtually doing the same thing but I totally want to try your recipe and will soon! (after I make ice cream sandwiches from your book!) beautiful bundt!
I think you’re right, they are basically the same thing! I personally find it easier to use the espresso powder so that I’m not going through the process of making coffee and having to clean another machine but it should work great either way. I’d be interested in doing a side-by-side comparison for texture and flavor differences with espresso powder + water vs. brewed coffee.
This looks so chocolatey and delicious! I just love a good bundt cake.
Oh my gosh, that glaze!! So tempting 😀
Your blog is amazing! The pictures look so appetizing and inspire to cook. Thank you!
I would love to try this cake, looks absolutely yummy. Could I substitute the corn syrup with maple syrup or golden syrup, since corn syrup isn’t available where I live?
Hi can we use boxed chocolate cake mix ?
I haven’t tried that personally, but I believe some other commenters have with success!
Made this recipe for my mother’s 60th birthday and it was a hit! For anyone wondering, I used fresh brewed French roast coffee instead of using expresso power with boiling water. The cake turned out was just as moist and rich.
Wonderful!
My husband loved this! The first day he took it to work he, sent me a message and said “this cake is amazing”. I had the rest in the fridge and the next day he had another while at work and messaged me and said “really, your cake is amazing”. I had to make another just as a thank you! So thank you, Tessa!
Tessa.. can I use buttermilk or yoghurt to replace the sourcream? Thanks…
Yes, plain yogurt would be the easiest 1-1 substitute!
This was a bake sale hit too!
Hello. I just found this amazing recipe and was wondering if I could substitute low fat sour cream, 2.5 gr per serving vs 5 gr.fat?
Thank you.
For 2 years now this has been my go-to chocolate cake recipe. It’s dense and rich, soft and moist, and not too sweet. Perfect.
After making a different Chocolate Sour Cream Bundt recipe that did not turn out. I found your recipe knew I loved it at 1 c sour cream, butter, 5 eggs, the twist for me is the brown sugar. Tried all brown in cookies, never cake. Anyway, made this for a coworkers Birthday. We just sliced it! OMG! It is so moist, chewy, deep chocolate flavor. Great recipe. We live and work in the Napa Valley, so everyone believes themselves to be food experts around here. The guy I baked it for is super, super picky. He is one happy camper today. Thank you very much! -Michele
Hi Tessa,
What is the weight of 12 tablespoons of butter? I find having to measure a tablespoon 12 times a bit taxing!!
thanks,
Julie
Julie, 12 US tablespoons of butter is 6 ounces or 170g
Tessa, or anyone else who can help. What size bundt pan would I use for this recipe?
Thank you.