Chocolate Sour Cream Bundt Cake

A crumb so moist, chocolaty, and deep in flavor, is cloaked in a rich chocolate glaze taking this old school-style cake in the form of a classic Bundt straight into contemporary times.

Chocolate Sour Cream Bundt Cake - Cakewallker


Not quite a week has passed since Valentine’s Day, and while all the arrows of love from Cupid’s bow struck me in the heart, my palate felt less than amour in regards to chocolate. Of course domestic and European chocolate representation was present for the day of love; some of them departing sophisticated, complex flavors. But alas, their cacao powers didn’t get a hold on me.

A day or so after, and to my surprise, Mrs. W brought home a recipe she found at work. She searched for a dessert that would utilize ingredients we had on hand, to use what was already in the pantry and fridge. It was not just a chocolate recipe, but a chocolate cake recipe. My heart skipped a beat upon learning that she found it on my buddy’s website, Leite’s Culinaria by acclaimed food writer and cookbook author David Leite. I knew I had to give the recipe a spin in the kitchen, and it took no convincing on my part for her to let me give it a go.

Hand mixer - CakewalkerDavid’s staff member writes the cake may be made entirely by hand―no stand mixer required. Being a man of convenience, I broke out the old school hand mixer!

Before I go any further, however, I need to make this perfectly clear: My wife searched for recipes and though while at work, it was on her own time; not on company time. I make this distinction because many of her colleagues read this blog―you know who you are, so please don’t get the wrong impression. That said, I thank you, her coworkers, for supporting my trials and tribulations in the kitchen.

Slice Chocolate Sopur Cream Bundt Cake

The end result was a cake full of in your face chocolate aggression, an elixir of cocoa prowess, delivering its antioxidant-rich properties coursing through your veins until your head pivots back, cockeyed on the neck, as the eyes roll up under heavy lids and every ounce of bodily tension gives way to a relaxed state of bliss. Okay, maybe I’ve seen a few too many episodes of Intervention, but this high is not only legal, it satiated the chococrave I missed on February 14.

Chocolate Sour Cream Bundt Cake by CakewalkerRecipe adapted from Leite’s Culinaria

Chocolate Sour Cream Bundt Cake

Rating: 51

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: Approximately 10 servings

Serving Size: One slice

Chocolate Sour Cream Bundt Cake

A crumb so moist, chocolaty, and deep in flavor, is cloaked in a rich chocolate glaze taking this old school-style cake in the form of a classic Bundt straight into contemporary times.


  • 1 cup (8 ounces) unsalted butter, plus more for the pan
  • 1/3 cup (1 ounce) cocoa powder, plus more for the pan
  • 1 teaspoon sea salt
  • 1 cup cold water
  • 1 teaspoon instant espresso coffee powder (granules)
  • 2 cups (9 ounces) all-purpose flour
  • 1 3/4 cups granulated 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
  • 1 1/2 tablespoons light corn syrup
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons granulated sugar


  • Adjust oven rack to the center of the oven; preheat to 350°F. Butter and flour a 10 to 12-cup Bundt pan.
  • In a small saucepan over medium heat, combine the butter, cocoa powder, salt, espresso powder, and water. Cook, stirring, until the butter is melted and the mixture is thoroughly combined. Remove from heat and cool slightly.
  • In a large bowl put the flour, sugar, and baking soda—whisk until blended. Add half the melted butter mixture and mix until completely blended; the mixture will be thick. Add the remaining melted butter mixture and stir until combined. Add the eggs, one at a time, mixing until completely blended before adding the next egg. Mix in the sour cream and vanilla until smooth and uniform in color.
  • Scrape the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, about 40 to 45 minutes. Let the cake cool in the pan for 15 minutes; then invert it onto a wire rack. Let cool completely before glazing.
  • Make the glaze
  • Place the chopped chocolate and corn syrup in a mixing bowl. Combine the heavy cream and sugar in a small saucepan over medium heat; stir constantly until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until melted, smooth and uniform. If the glaze is thin, let it sit for a minute or so to thicken.
  • Pour the glaze over the cooled cake, allowing it to drip and cascade down the sides. Allow the glaze to set prior to slicing and serving.


The addition of one teaspoon espresso powder was my only tweak to the recipe found on Leite’s Culinaria. You’ll do yourself a favor to visit the recipe there for you’ll find terrific information on how it may be used in other cake applications, and a sweetener substitute. And while you’re visiting, hang out for a while and peruse the plethora of superb tried-and-true recipes.


  1. We have one of those hand mixers. Somewhere. Probably buried in a plastic storage container in the basement (where we store all the kitchen stuff we don’t use very often; should probably just get rid of most of it one of these days). Anyway, what a nice looking cake! Love the shape of a bundt, and who can resist chocolate? Good stuff — thanks.

    • Brooks Walker says

      Thank you, John! FWIW, the consensus on Instagram is the hand mixer and stand mixer are kitchen must haves. Perhaps you might hold on to yours. 🙂

  2. Hi Brooks, Chocolate … what’s not to love! Isn’t chocolate cake everyone’s favorite? This looks fabulous and I can almost taste it. The photo pouring the ganache over the cake is awesome. The pretty fluted cake stand looks like milk glass. Pinning this!

    • Brooks Walker says

      Hi Joan, thank you so much for the lovely comment and pin! Chocolate definitely has universal appeal. 🙂

  3. I saw this recipe on Instagram and swooned! Such a rich, deep chocolate colour and that ganache…beautiful!

  4. Brooks, you know I don’t get in the mood for chocolate very often myself, but I do like to make things for all my chocolate-loving friends and family. And *this* looks superb! This motivated me to look through my recipes, and I discovered my own chocolate bundt cake is very similar to yours and David’s. But this glaze takes it right over the top! I never have corn syrup on hand, so must find another way to get that shine it gives. PS Few people photograph chocolate as beautifully as you do!

    • Brooks Walker says

      Thank you, my dear! I’ll put some thought to corn syrup alternatives to produce that brilliant sheen and I’ll let you know. It’s always good to have you here. 🙂

  5. Brooks, I decided to make (and post) my old chocolate Bundt cake. Didn’t make the gorgeous ganache, though. Let me know if you come up with an alternative to the corn syrup because I really do love the sheen. I know it would taste just as good without the sheen, but … well, I know YOU know what I’m talking about!

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