Dessertsbeyondfrosting5.0
Chocolate Sour Cream Bundt Cake
This Chocolate Sour Cream Bundt Cake is the perfect chocolate cake for every chocolate lover. It's moist, fluffy, rich, and chocolatey, and topped with the best chocolate cream cheese frosting.
👥 12 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 38 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- spatula
- knife
📝 Preparation Steps
1
For the cake:
2
Preheat the oven to 350°F. Generously grease and flour your bundt pan using a combination of flour and cocoa powder.
3
In a large mixing bowl, beat the eggs and sugar for approximately ⏱️ 2 minutes until well combined. Next add the vegetable oil, vanilla extract, and sour cream. Beat on medium speed until well incorporated. Scrape down the bowl as needed.
large eggs3(14.8ml) vanilla extract1 tablespoon(280 g) all-purpose flour, sifted2 cups(6g) espresso powder (optional)1 tablespoon(7.5 g) baking powder2 teaspoons(5 g) salt1 teaspoon(236 ml) hot brewed coffee1 cup(113 g) cream cheese, at room temperature4 ounces(260g) powdered sugar, sifted2 cups(14g) Hershey’s Special Dark cocoa powder, sifted2 tablespoons(5g) pure vanilla extract1 teaspoon
4
In a separate bowl, sift together the dry ingredients then combine the coffee with the milk. To the batter, alternate adding half the dry ingredients followed by half of the liquid and mix just until the flour starts to incorporate. Repeat with remaining ingredients. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
5
Pour the batter into the prepared bundt pan and bake at 350°F for ⏱️ 35-40 minutes, keeping a careful eye on the baking during the last few minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
6
Remove from the oven and place on a cooling rack, and after ⏱️ 5 minutes, run a knife around the outside edge of your cake and in the center to release it from the sides of the pan. Turn it out onto a plate or cooling rack. Allow to cool completely.
7
For the frosting:
8
Beat the cream cheese until it’s smooth. Then add the powdered sugar and vanilla extract and beat until the ingredients are well combined. Slowly add the heavy cream, one teaspoon at a time until the cream cheese reaches your desired consistency. It should still be thick, not runny, but it should run off your spoon without too much effort.
9
Place the cream cheese in a piping bag and cut off the edge of the piping bag about ¼-inch from the bottom. Pipe the cream cheese frosting along the top and sides of the cake.
Nutrition Facts
calories
425 calories
fat Content
17g
serving Size
1 slice
fiber Content
2g
sugar Content
46g
sodium Content
392mg
protein Content
6g
cholesterol Content
64mg
carbohydrate Content
66g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...