Chocolate Sour Cream Bundt Cake Cook's Illustrated

Indulge in the ultimate chocolate experience with this rich and velvety Chocolate Sour Cream Bundt Cake inspired by Cook's Illustrated. This decadent dessert combines bittersweet chocolate, cocoa powder, and tangy sour cream for unparalleled depth of flavor and a moist, tender crumb. The bundt pan, prepared with a dusting of cocoa powder, ensures a stunning presentation while preventing sticking. Carefully balanced ingredients like boiling water to bloom the cocoa and alternating additions of dry and wet mixtures ensure a perfectly fluffy texture. Ready in just over an hour, this 12-serving chocolate cake is perfect for special occasions or as a show-stopping treat for chocolate lovers. Serve it as is, or pair it with whipped cream or a dusting of powdered sugar for a simple yet elegant finish.

Nutriscore Rating: 44/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 12

Ingredients

• 1 cup (2 sticks), plus extra for greasing pan Unsalted butter
• 0.75 cup, plus 1 tablespoon for dusting pan Cocoa powder
• 4 ounces, chopped Bittersweet chocolate
• 0.5 cup Boiling water
• 2 cups (10 ounces) All-purpose flour
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1.75 cups (12.25 ounces) Granulated sugar
• 1 teaspoon Vanilla extract
• 2 large Eggs
• 1 cup (8 ounces) Sour cream

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease a 12-cup bundt pan thoroughly with softened butter, then dust it with 1 tablespoon of cocoa powder. Tap out the excess cocoa powder and set the pan aside.

Step 2

In a medium heatproof bowl, combine the chopped bittersweet chocolate and 0.75 cup of cocoa powder. Pour the boiling water over the mixture and whisk until smooth. Let cool to room temperature.

Step 3

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 4

In a large mixing bowl, combine the granulated sugar, butter, and vanilla extract. Using a handheld or stand mixer fitted with the paddle attachment, beat on medium speed until the mixture is light and fluffy, about 3 minutes.

Step 5

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Step 6

Reduce the mixer speed to low and add the cooled chocolate mixture. Mix until just combined.

Step 7

Add the flour mixture in three additions, alternating with the sour cream in two additions, beginning and ending with the flour mixture. Mix on low speed until just combined, scraping down the sides of the bowl as needed. Do not overmix.

Step 8

Pour the batter into the prepared bundt pan, smoothing the top with a spatula.

Step 9

Bake the cake for 40 to 45 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.

Step 10

Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Then, carefully invert the cake onto the wire rack and let it cool completely before slicing and serving.

Nutrition Facts

Serving size	(2032.9g)

Amount per serving	% Daily Value*
Calories	7388.4

Total Fat 297.3g	0%
Saturated Fat 173.5g	0%
Polyunsaturated Fat 0.3g
Cholesterol 985.2mg	0%
Sodium 2816.5mg	0%
Total Carbohydrate 1160.4g	0%
Dietary Fiber 45.6g	0%
Total Sugars 680.4g
Protein 97.7g	0%

Vitamin D 82IU	0%
Calcium 647.4mg	0%
Iron 49.9mg	0%
Potassium 2348.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.7%

Protein: 5.1%

Carbs: 60.2%