Chocolate Sour Cream Bundt Cake Recipe

I was trying to come up with a dessert a couple of weeks ago for a family dinner and remembered this sour cream bundt cake that I used to make from a cake mix.  But I am on a homemade kick as of late (love homemade!) and decided that I wanted to try to make it from scratch.

And the result?  I am telling you it was WAYYYYY better.  Like I am drooling typing out this post better.  It was so moist and chocolately and for breakfast the next morning was even better than the night before.  (That’s my trick for a good cake 😉

Please don’t be afraid of making a cake from scratch—this one is super simple and super delicious!

 Chocolate Sour Cream Bundt Cake Recipe

CHOCOLATE SOUR CREAM BUNDT CAKE

Ingredients:
1 c. unsalted butter
1/2 c. cocoa powder
1 c. water
1 t. salt
2 c. flour
2 cups sugar
1 1/2 t. baking sode
2 large eggs (3 medium)
1/2 c. sour cream
1 t. vanilla
powdered sugar

Directions:

Preheat oven to 350 degrees.

In a saucepan, melt the butter, cocoa powder and water together on low heat, stirring constantly so it doesn’t burn.  Remove from the heat when combined, bring to room temperature.

In a separate mixing bowl, add 2 large eggs and 2 cups of sugar and mix together.  Add salt and vanilla.

When the chocolate mixture has become room temperature, combine the egg/sugar mixture with the chocolate mixture  mixing well.  Then add the flour, baking soda and sour cream.

Place in a greased and floured (with cocoa powder) bundt pan and bake at 350 degrees for 45-50 minutes or until toothpick comes out clean.  Unmold cake when cooled and add powdered sugar.

Additional ingredients to add at the end:  chocolate chips, nuts, or even candy bar pieces!  You can also do a chocolate ganache or even a drizzle frosting as well!

(I also made the recipe below a printable 8.5 x 11 sheet of paper. Just right click it and click print or save 😉