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Incredibly moist, melt-in-your mouth chocolate cake with the most decadent chocolate glaze – a chocolate lover’s dream!
Despite the fact that I feel like I’m 18 and look way under the legal drinking age, I’m actually celebrating my 25th birthday today.I’m still in a bit of disbelief to think that I’m 25. Growing up, I thought that 25 was “old people age” but now that I’m there, I clearly had no idea what I was talking about.
I’m at a point in my life where I’m learning that life isn’t all that perfect, and as hard as it was to accept that, I’m beginning to find content and count my blessings with what I have. I spent all of last year being unhappy and angry that I couldn’t find my dream job right out of grad school after spending $150,000+ on tuition. But with the job market these days, I’m lucky enough to have a full-time job so I can pay my bills and do something that I truly love to do, which is blogging here.
I’m also incredibly fortunate to have Jason in my life. He’s so supportive with the blog, and even plans for the day to quit my day job so that I can take on the blog full-time (even though it totally feels like a full-time job now!).
Oh and there’s something else that I’m also grateful for: this chocolate bundt cake here. I’ll be celebrating my birthday all weekend long with this decadent chocolate cake, and then spend all my time at spin class working it off!
Hey, a girl’s gotta eat, right?
Chocolate Sour Cream Bundt Cake
Yield: 8 mini bundt cakes
Prep: 40 minutes minutes
Cook: 25 minutes minutes
Total: 1 hour hour 5 minutes minutes
Incredibly moist, melt-in-your mouth chocolate cake with the most decadent chocolate glaze!
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Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 ½ teaspoons baking soda
- 1 cup unsalted butter
- ⅓ cup Dutch processed cocoa powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the chocolate glaze
- ½ cup heavy cream
- 1 ½ tablespoons sugar
- 4 ounces bittersweet chocolate, finely chopped
- 1 ½ tablespoons corn syrup
Instructions
Preheat oven to 350 degrees F. Lightly coat a mini bundt pan with nonstick spray.
In a large bowl, combine flour, sugar and baking soda; set aside.
In a small saucepan, combine butter, cocoa powder, salt and 1 cup water over medium heat. Cook, stirring, until melted and combined, about 2-3 minutes. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Beat in eggs, one at a time, until well combined. Beat in sour cream and vanilla until well combined.
Scoop the batter evenly into the bundt pan. Place into oven and bake for 20-25 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.
To make the glaze, combine heavy cream and sugar in a small saucepan over medium heat. Remove from heat. Stir in chocolate and corn syrup. Whisk until smooth. Drizzle the glaze evenly over the top of the cakes, allowing to drip down the sides.
Allow glaze to set before serving.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
posted on February 22, 2013under dessert
32 CommentsLeave a Comment »
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32 comments -
Asha Rosetta — January 19, 2019 @ 10:57 AM Reply
Can I make this in a tube pan? Or a round cake tin?
-
S.s — August 21, 2018 @ 12:17 PM Reply
When u fill the bundt pans do u fill it to the top or 2/3 of the way?
-
Chungah @ Damn Delicious — August 21, 2018 @ 2:07 PM Reply
About 2/3.
-
Lin Dack — December 11, 2017 @ 2:48 PM Reply
Dear Chungah.
Thanks for all your yummy recipes that you share. Regarding the Chocolate Sour Cream Bundt Cake…when you say mini
bundt pan…in the picture there’s a few mini bundt pan – how many of them did you use? Or can the recipe can be baked
in one normal bundt pan? Just a bit lost with this, Chungah, he!he!he!
-
Chungah — December 11, 2017 @ 4:23 PM Reply
Lin, a mini bundt pan can hold up to 6 mini bundts. You can also bake this in one normal bundt pan but please be mindful of cooking time.
-
Emma — September 9, 2017 @ 8:47 AM Reply
Hi! I was wondering when making the glaze, you combine the heavy cream and the sugar over medium Heat. I was wondering how long it needs to simmer before removing it. Thank you so much!
-
Chungah — October 9, 2017 @ 10:48 AM Reply
Just until heated through and the sugar has completely dissolved.
-
Vicki P. — May 15, 2016 @ 12:30 AM Reply
Hello, and thanks for sharing your delicious recipes. Regarding the chocolate sour cream mini Bundt cakes, can Iuse natural cocoa powder instead of Dutch processed without affecting the flavor? Thank you for your time.
-
Chungah — May 15, 2016 @ 6:55 AM Reply
See AlsoRoot Beer Chocolate Cake Yes, absolutely.
-
Vicki — May 15, 2016 @ 10:47 AM Reply
Thank you!
-
Liza — February 9, 2016 @ 2:42 PM Reply
Hey,
do you think I could put them in the freezer after baking? Without the glaze of course. I wanted to make them for a friend’s birthday but she’s leaving for a holiday the day after so she’d like to freeze the rest.
Thanks in advance for the answer. Greetings from Germany. 🙂
-
Chungah — February 9, 2016 @ 8:20 PM Reply
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
-
Shiffali — July 10, 2015 @ 8:31 PM Reply
What can I use instead of sour cream? As its not easily available in my part of the world.
Can I use hung curd or something else?
-
Chungah — July 10, 2015 @ 8:36 PM Reply
I am not entirely sure as to what “hung curd” is but plain yogurt would be a great substitute.
-
Sshhiffali — July 11, 2015 @ 5:34 AM Reply
Hung curd means normal curd which is hung in a Muslin cloth for an hour to take out the water so that the remaining curd is thick and creamy.
So Acc to u I can substitute sour cream with normal curd?
-
Chungah — July 11, 2015 @ 9:19 AM Reply
Without having tried this myself, I cannot answer with certainty. Please use your best judgment.
-
cindy — March 4, 2015 @ 5:13 PM Reply
Followed recipe to a tee…delicious!!!!
-
Nicole — February 13, 2015 @ 5:19 PM Reply
I just read that this was for a mini bundt cake after I put my full size one in the oven. I found the exact same recipe on 2 peas and a pod and they said to cook for 40-45 minutes for a full size. Thank you!
-
Courtney — February 12, 2015 @ 3:58 PM Reply
I’m trying this recipe this weekend (Valentine’s Day) in a full-sized bundt pan. Have you tried it that way yet? I’m wondering if it will be enough / too much batter for a regular pan?
-
Chungah — February 12, 2015 @ 5:38 PM Reply
I actually haven’t tried this in a standard-size bundt pan so I can’t really say for sure!
-
Donna — August 16, 2014 @ 5:29 AM Reply
Your recipe is fantastic. I have tried it and so delicious. I reduced abit sugar and instead of baking soda, I used baking powder. I use 2 medium size bundt pans (dia. 4″) and one round remikin. I am a novice baker but your recipe is so simple, it works. Thanks for your recipe.
-
Danielle — June 29, 2016 @ 5:01 PM Reply
Did you adjust the cooking time?
-
Lucy — August 2, 2014 @ 5:20 PM Reply
I am a 50 year old home cook and recently came across your blog site and have found myself going back to it over and over again. I love the simplicity, variety and freshness of your recipes using easy to find ingredients, your engaging stories, and the absolutely beautiful photos. My husband LOVED your chicken pesto sandwich. Great job. I hope you keep it up.
-
chocolate — March 28, 2014 @ 1:44 AM Reply
Sweets improve & strengthen the bond between two hearts with mouth watering taste.
You can try volunteering to bake cupcakes as your gift for the birthday celebration or come prepared
by making a special gift of treats for the celebrant then handing out smaller portions for the party to enjoy.
Skittles are obviously popular with children but they are still popular with adults who have fond memories of eating them when
they were younger.
-
TeresaStauffer — January 23, 2014 @ 2:03 PM Reply
These look so good! I’m going to make these and am wondering…do you use electric mixer or just whisk the ingredients together? I love your recipes and I tried the Sweet and Sour chicken in the slow cooker this week and it was wonderful!
-
Chung-Ah — January 23, 2014 @ 2:46 PM Reply
Teresa, the great part about this recipe is that no mixer is needed!
-
amber — January 15, 2014 @ 4:45 PM Reply
I converted these measurements to grams to use a scale for measuring. I just popped them in the oven but my batter was more like dough. I hope that’s to be expected!
-
Chung-Ah — January 15, 2014 @ 5:16 PM Reply
Amber, the batter should be quite thin. It should not be very thick like dough.
-
Lucille — December 20, 2013 @ 5:24 AM Reply
What would be the changes if I wanted to make a regular size bundt cake?
-
Chung-Ah — December 20, 2013 @ 11:12 AM Reply
You will have to adjust the baking time as needed.
-
Missy Summey — December 19, 2013 @ 3:22 PM Reply
I’m allergic to corn, so corn syrup is out, could I use 100% maple syrup? I don’t see why not, but thought I would check.
-
Chung-Ah — December 19, 2013 @ 3:50 PM Reply
You can substitute maple syrup but I can’t predict how much this will change the taste of this dish.
Asha Rosetta — January 19, 2019 @ 10:57 AM Reply
Can I make this in a tube pan? Or a round cake tin?
S.s — August 21, 2018 @ 12:17 PM Reply
When u fill the bundt pans do u fill it to the top or 2/3 of the way?
-
Chungah @ Damn Delicious — August 21, 2018 @ 2:07 PM Reply
About 2/3.
Lin Dack — December 11, 2017 @ 2:48 PM Reply
Dear Chungah.
Thanks for all your yummy recipes that you share. Regarding the Chocolate Sour Cream Bundt Cake…when you say mini
bundt pan…in the picture there’s a few mini bundt pan – how many of them did you use? Or can the recipe can be baked
in one normal bundt pan? Just a bit lost with this, Chungah, he!he!he!
-
Chungah — December 11, 2017 @ 4:23 PM Reply
Lin, a mini bundt pan can hold up to 6 mini bundts. You can also bake this in one normal bundt pan but please be mindful of cooking time.
Emma — September 9, 2017 @ 8:47 AM Reply
Hi! I was wondering when making the glaze, you combine the heavy cream and the sugar over medium Heat. I was wondering how long it needs to simmer before removing it. Thank you so much!
-
Chungah — October 9, 2017 @ 10:48 AM Reply
Just until heated through and the sugar has completely dissolved.
Vicki P. — May 15, 2016 @ 12:30 AM Reply
Hello, and thanks for sharing your delicious recipes. Regarding the chocolate sour cream mini Bundt cakes, can Iuse natural cocoa powder instead of Dutch processed without affecting the flavor? Thank you for your time.
-
Chungah — May 15, 2016 @ 6:55 AM Reply
See AlsoRoot Beer Chocolate CakeYes, absolutely.
-
Vicki — May 15, 2016 @ 10:47 AM Reply
Thank you!
-
Liza — February 9, 2016 @ 2:42 PM Reply
Hey,
do you think I could put them in the freezer after baking? Without the glaze of course. I wanted to make them for a friend’s birthday but she’s leaving for a holiday the day after so she’d like to freeze the rest.
Thanks in advance for the answer. Greetings from Germany. 🙂
-
Chungah — February 9, 2016 @ 8:20 PM Reply
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Shiffali — July 10, 2015 @ 8:31 PM Reply
What can I use instead of sour cream? As its not easily available in my part of the world.
Can I use hung curd or something else?
-
Chungah — July 10, 2015 @ 8:36 PM Reply
I am not entirely sure as to what “hung curd” is but plain yogurt would be a great substitute.
-
Sshhiffali — July 11, 2015 @ 5:34 AM Reply
Hung curd means normal curd which is hung in a Muslin cloth for an hour to take out the water so that the remaining curd is thick and creamy.
So Acc to u I can substitute sour cream with normal curd?-
Chungah — July 11, 2015 @ 9:19 AM Reply
Without having tried this myself, I cannot answer with certainty. Please use your best judgment.
-
cindy — March 4, 2015 @ 5:13 PM Reply
Followed recipe to a tee…delicious!!!!
Nicole — February 13, 2015 @ 5:19 PM Reply
I just read that this was for a mini bundt cake after I put my full size one in the oven. I found the exact same recipe on 2 peas and a pod and they said to cook for 40-45 minutes for a full size. Thank you!
Courtney — February 12, 2015 @ 3:58 PM Reply
I’m trying this recipe this weekend (Valentine’s Day) in a full-sized bundt pan. Have you tried it that way yet? I’m wondering if it will be enough / too much batter for a regular pan?
-
Chungah — February 12, 2015 @ 5:38 PM Reply
I actually haven’t tried this in a standard-size bundt pan so I can’t really say for sure!
Donna — August 16, 2014 @ 5:29 AM Reply
Your recipe is fantastic. I have tried it and so delicious. I reduced abit sugar and instead of baking soda, I used baking powder. I use 2 medium size bundt pans (dia. 4″) and one round remikin. I am a novice baker but your recipe is so simple, it works. Thanks for your recipe.
-
Danielle — June 29, 2016 @ 5:01 PM Reply
Did you adjust the cooking time?
Lucy — August 2, 2014 @ 5:20 PM Reply
I am a 50 year old home cook and recently came across your blog site and have found myself going back to it over and over again. I love the simplicity, variety and freshness of your recipes using easy to find ingredients, your engaging stories, and the absolutely beautiful photos. My husband LOVED your chicken pesto sandwich. Great job. I hope you keep it up.
chocolate — March 28, 2014 @ 1:44 AM Reply
Sweets improve & strengthen the bond between two hearts with mouth watering taste.
You can try volunteering to bake cupcakes as your gift for the birthday celebration or come prepared
by making a special gift of treats for the celebrant then handing out smaller portions for the party to enjoy.
Skittles are obviously popular with children but they are still popular with adults who have fond memories of eating them when
they were younger.
TeresaStauffer — January 23, 2014 @ 2:03 PM Reply
These look so good! I’m going to make these and am wondering…do you use electric mixer or just whisk the ingredients together? I love your recipes and I tried the Sweet and Sour chicken in the slow cooker this week and it was wonderful!
-
Chung-Ah — January 23, 2014 @ 2:46 PM Reply
Teresa, the great part about this recipe is that no mixer is needed!
amber — January 15, 2014 @ 4:45 PM Reply
I converted these measurements to grams to use a scale for measuring. I just popped them in the oven but my batter was more like dough. I hope that’s to be expected!
-
Chung-Ah — January 15, 2014 @ 5:16 PM Reply
Amber, the batter should be quite thin. It should not be very thick like dough.
Lucille — December 20, 2013 @ 5:24 AM Reply
What would be the changes if I wanted to make a regular size bundt cake?
-
Chung-Ah — December 20, 2013 @ 11:12 AM Reply
You will have to adjust the baking time as needed.
Missy Summey — December 19, 2013 @ 3:22 PM Reply
I’m allergic to corn, so corn syrup is out, could I use 100% maple syrup? I don’t see why not, but thought I would check.
-
Chung-Ah — December 19, 2013 @ 3:50 PM Reply
You can substitute maple syrup but I can’t predict how much this will change the taste of this dish.
