Chocolate Sour Cream Bundt Cake with Chocolate Glaze

Who would have guessed Chocolate Sour Cream Bundt Cake could be a self discovery tool?

Not me.

But it taught me a few things about myself:

1. I can really get into a chocolate cake – even if I supposedly am not really a chocolate person.

2. I don’t read instructions very well, or at least print them out very well, because I was missing pretty much every important direction as to how I should make the glaze. . . .

My version = not so pretty.

The real version = OMG. Rich, smooth, beautiful, pure decadence.

The beautiful one layered over my ugly one? Wow. . . .

3. I discovered I might start wearing this chocolate glaze as a lip gloss. I’ll look goth or something. . . . No, “Goth”, not gross.

It’ll be my new fad.

I dare you to join me.

4. I’m trying to work this cake into my workout. Like, dumbell row. . . . a bite of chocolate cake into my mouth.

5. I think subconsciously, I felt compelled to make this cake to try to erase images of my nightmare the other night, where I had broccoli flourets growing from my face and scalp.

I’d much rather have chocolate cake scalp. Of course, I’m interpreting this dream to mean two things only:

Stop eating broccoli & start eating chocolate sour cream bundt cake.

I can interpret your dreams too, just leave me a comment and I’ll get back to you. I’m sure it has something to do with this chocolate cake.

Chocolate Sour Cream Bundt Cake with Chocolate Glaze, delicious, rich, easy enough for every day, but fancy enough for company!

Make it. Soon. It’s totally worth it, and it will teach you all about yourself. It’s really just a tool to discover who is hiding in there. Really!

Bonus points for this cake? You DON’T EVEN NEED A MIXER!!

It’s easy folks, and it’s impressive looking.

I’ll admit – I have double the glaze in my photos than what the original recipe called for. I have not included that change below, but I highly recommend you double it too – so you and your cake can do the back-stroke in the pools of chocolate glaze that gather on the plate.

Either that, or you can have a nice healthy stash of lip gloss for the days to come. . . . We are doing that, right??

Chocolate Sour Cream Bundt Cake with Chocolate Glaze

Rating: 51

Yield: 10 Servings


    For the Cake:
  • 1 cup (2 sticks) unsalted butter, plus more for the pan
  • 1/3 cup cocoa powder
  • 1 teaspoon kosher salt
  • 1 cup water
  • 2 cups all-purpose flour, plus more for the pan
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons baking soda
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract
  • For the Glaze:
  • 4 ounces bittersweet chocolate, finely chopped (I used semi-sweet chocolate chips, not chopped)
  • 1 1/2 tablespoons agave nectar or corn syrup
  • 1/2 cup heavy cream (totally necessary)
  • 1 1/2 tablespoons sugar


For the Cake:

Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12 cup bundt pan and set aside.

In a small saucepan, combine the butter, cocoa powder, salt, and water and put over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

Put the flour, sugar, and baking soda in a large bowl and whisk to blend. Add half of the melted butter mixture and whisk until completely blended (it will be very thick). Add the remaining butter mixture and whisk. Add the eggs one at a time, whisking each to blend completely before adding the next, (I beat each egg individually first, then added it slowly). Whisk in the sour cream and vanilla until smooth.

Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40-50 minutes.

Let the cake cool in the pan for 15 minutes, then gently invert the cake onto a rack. Let cool completely before making the glaze.

For the Glaze:

Combine milk and sugar in a small saucepan and heat over low heat until sugar is melted and mixture is warm.

Combine the chocolate and agave syrup (or corn syrup) in a medium mixing bowl and set aside.

When the milk and sugar mixture is melted and warm, pour it over the chocolate and agave syrup. Let it sit for a minute to heat the chocolate, then whisk until smooth. Let it cool just slightly to thicken a little bit, then slowly pour it over the cooled cake.


Barely adapted from Shutterbean from the Bi-Rite Market's Eat Good Food Cookbook

19 thoughts on “Chocolate Sour Cream Bundt Cake with Chocolate Glaze

  1. This bundt cake looks so rich and chocolate-y and decadent! The other day, I was trying to glaze a cake (which I’ve never done before) and… ended up getting most of the chocolate glaze on the counter and on my hands. Chocolate glaze makes for a really effective hand treatment, trust me. I’ll have to try the gloss thing out though!

    • Ha! I think we all might be on to something here. One of my BFFs told me she was going to use it for a facial too – seriously, do we really even need the cake?

  2. Pingback: Monday Morning Blues « modernworkinggirl

  3. Hubba hubba. I can never get my bundt cakes out of the bundt pans, possibly because I don’t really prep them with care. I bet these would make delicious little mini-cakes though.

  4. My daughter was looking for a chocolate cake to make for a family event (she’s 11). This is her go-to recipe now. Easy enough for a pre-teen to make and delicious enough to make everyone happy. Plus, awesome lip gloss!

    • Ha! TOTALLY awesome lip gloss. Glad someone else appreciates that too! LOVE that this has become her go-to. That makes my day!Thanks for letting me know. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *