Cook'S Illustrated Chocolate Sour Cream Bundt Cake Recipe

1. Lick The Bowl Good: The Real Bundt And A Giveaway! (closed)
2. Lick The Bowl Good: The Real Bundt And A Giveaway! (closed)

This chocolate sour cream cake is moist and has a very rich and decadent chocolate flavor. It’s made with two kinds of chocolate and for the best chocolate flavor.

Two weeks ago I tried out a sour cream chocolate cake recipe, in my hunt to find the perfect chocolate cake. The recipe was easy to put together and it was fluffy and moist but was missing a deep chocolate taste.

I got a comment from a reader, Meryl, who recommended the sour cream chocolate cake recipe from Cook’s Illustrated. Meryl was also kind enough to email me helpful tips on making the cake, and suggested that I serve it with whipped cream.

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The recipe had a few extra steps compared to the other chocolate cake recipes I’ve tried, as well as a few extra ingredients. But if it was really that good, then I guess it would be worth the extra effort.

It wasn’t hard to put together, but there were a lot of steps. And for some reason, I was making quite a mess and managed to feed my clothes a bit of chocolate batter.

Meryl had commented that the cake tastes even richer the next day, after letting it sit, but I couldn’t wait that long. I could barely wait for the cake to finish cooling!

Coconut Sour Cream Bundt Cake With Sugar Icing And Marshmallows Recipe

Combine the cocoa powder, chopped chocolate, and espresso powder in a medium heatproof bowl. Pour boiling water into the bowl and whisk until the mixture is smooth. Allow it to cool to room temperature and then whisk in the sour cream.

In a large bowl (or in the bowl of a stand mixer with a paddle attachment) beat the butter, sugar, and vanilla at medium-high speed with an electric mixer. Beat them until the mixture is light and fluffy.

Adjust the mixer speed to medium-low and add 1/3 of the flour mixture and half of the chocolate sour cream mixture and mix for about 20 seconds. Scrape down the bowl and add half of the remaining dry ingredients and chocolate mixture. Repeat this until the ingredients are combined.

Triple Chocolate Chip Fudge Bundt Cake 2 Pack

Pour the cake batter into a prepared bundt pan and bake the cake for 45 to 50 minutes or until a cake tester comes out with a few moist crumbs attached.

Cool the chocolate sour cream cake in the pan for 10 minutes and then turn it out onto a wire rack lined with parchment paper. Cook the cake to room temperature and then dust it with powdered sugar, if desired.

I served the cake with whipped cream, which I thought was the perfect complement to the cake. The cake is moist and had a very rich, decadent, chocolate taste.

Lick The Bowl Good: The Real Bundt And A Giveaway! (closed)

I think any icing would be too much for the cake. The whipped cream is light and not too sweet and helps the cake from being too overwhelmingly rich.

Keep the cake wrapped in plastic wrap and it will keep for a few days at room temperature. You can also freeze the cake for up to a month.

I enjoyed the cake, and think it’s my favorite chocolate cake recipe so far. My siblings, who have tasted the various chocolate bundt cake recipes, liked the cake a lot too. Little Sis, who loves chocolate-flavored desserts, was especially excited to try this cake and enjoyed it.

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This cake is moist and has a very rich and decadent chocolate flavor. Instead of icing the cake, I like to serve it with whipped cream which keeps the cake from being to rich.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Pour the cake batter into a prepared bundt pan and bake the cake for 45 to 50 minutes or until a cake tester comes out with a few moist crumbs attached.

Cool the chocolate sour cream cake in the pan for 10 minutes and then turn it out onto a wire rack lined with parchment paper. Cook the cake to room temperature and then dust it with powdered sugar, if desired.

I served the cake with whipped cream, which I thought was the perfect complement to the cake. The cake is moist and had a very rich, decadent, chocolate taste.

Lick The Bowl Good: The Real Bundt And A Giveaway! (closed)

I think any icing would be too much for the cake. The whipped cream is light and not too sweet and helps the cake from being too overwhelmingly rich.

Keep the cake wrapped in plastic wrap and it will keep for a few days at room temperature. You can also freeze the cake for up to a month.

I enjoyed the cake, and think it’s my favorite chocolate cake recipe so far. My siblings, who have tasted the various chocolate bundt cake recipes, liked the cake a lot too. Little Sis, who loves chocolate-flavored desserts, was especially excited to try this cake and enjoyed it.

Sour Cream Chocolate Chip Coffee Cake

This cake is moist and has a very rich and decadent chocolate flavor. Instead of icing the cake, I like to serve it with whipped cream which keeps the cake from being to rich.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.