Chocolate Sour Cream Bundt Cake: A Decadent, Moist Chocolate Indulgence

This Chocolate Sour Cream Bundt Cake is a rich and decadent dessert that’s perfect for any chocolate lover. With its moist, tender crumb and deep chocolate flavor, this cake is both visually stunning and irresistibly delicious, just like the photo you provided. The addition of sour cream gives the cake an extra layer of moisture and richness, while a generous topping of chocolate chips adds texture and an extra burst of chocolate in every bite.

Photo byElizabeth

This cake is perfect for special occasions, celebrations, or simply as a treat for yourself and your loved ones. The bundt shape makes it easy to serve and presents beautifully on any dessert table.

Ingredients:

• - 1 cup unsalted butter, softened
• - 2 cups granulated sugar
• - 4 large eggs
• - 1 teaspoon vanilla extract
• - 2 cups all-purpose flour
• - 1 teaspoon baking soda
• - 1/2 teaspoon salt
• - 3/4 cup unsweetened cocoa powder
• - 1 cup sour cream
• - 1 cup hot water
• - 1 1/2 cups semi-sweet chocolate chips (divided)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan, ensuring all the nooks and crannies are well-coated to prevent sticking.

2. Cream the butter and sugar. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

3. Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, salt, and cocoa powder until well combined.

4. Alternate adding dry ingredients and sour cream. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined after each addition.

5. Add the hot water. Slowly pour in the hot water, mixing until the batter is smooth. The batter will be thin, but that’s okay—it will result in a moist, tender cake.

6. Fold in the chocolate chips. Gently fold in 1 cup of the semi-sweet chocolate chips until evenly distributed throughout the batter.

7. Pour the batter into the prepared bundt pan. Smooth the top with a spatula.

8. Bake the cake. Place the bundt pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the cake starts to brown too quickly, cover it loosely with aluminum foil during the last 10-15 minutes of baking.

9. Cool and top with additional chocolate chips. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While the cake is still warm, sprinkle the remaining 1/2 cup of semi-sweet chocolate chips over the top, allowing them to melt slightly and adhere to the cake.

Photo byElizabeth

Serving Suggestions:

- Serve this Chocolate Sour Cream Bundt Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

- Pair it with a glass of cold milk or a hot cup of coffee to complement the rich chocolate flavor.

- For added texture, sprinkle some chopped nuts or a drizzle of chocolate ganache over the top before serving.

Storage Information:

- Store leftover cake in an airtight container at room temperature for up to 3 days.

- To keep the cake moist for longer, you can refrigerate it in an airtight container for up to 5 days. Allow the cake to come to room temperature before serving.

- This cake also freezes well. Wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw slices at room temperature or warm them slightly in the microwave before serving

This Chocolate Sour Cream Bundt Cake is a show-stopping dessert that’s as delicious as it is beautiful. With its deep chocolate flavor, moist texture, and decadent topping of chocolate chips, this cake is sure to be a hit at any gathering. Enjoy the rich, indulgent taste of chocolate in every bite!