Things have been insanely busy with me recently, but that didn’t mean I stopped cooking or baking! That will never stop. I just got too busy to document all the processes with pictures so that I can have a blog post to update.
Recently, I had some sour cream that I needed to use up before it went bad. So I turned to Google to help me find a recipe. I wanted something with chocolate, but a bundt cake since you don’t really need a lot of an icing or a glaze for the cake.
After looking through several options, I came across the blog of Two Peas & Their Pod and a recipe for Chocolate Sour Cream Bundt Cake.
The recipe is very easy to follow and is really quick to toss together. I’ve made the cake three times now to bring to work and everyone has absolutely loved it. Though I did make a few changes to the original recipe.
For the cake, you have to heat a mixture of unsalted butter, water, cocoa powder, and salt. I looooove the flavor of coffee with chocolate. So despite the original recipe not having any, I added one and a half tablespoons of instant espresso powder.
The original recipe also had a chocolate glaze for it that calls for heavy cream. I rarely have that in the house, despite all the baking that I do, so I went with an easy chocolate ganache. It’s just 1/3 of a cup of semi-sweet chocolate chips, 1 tablespoon unsalted butter, and 1 teaspoon corn syrup melted and stirred until smooth. Then spread that over the top of the cake.
And the final thing that I added that the recipe didn’t call for – rainbow sprinkles. It just makes it look so happy and festive. Plus it adds a little bit of sweet crunch to the cake that’s moist and melt in your mouth.
I love this recipe and hope you will give it a try too!
Recipes & Food Writings. 
Pixie, do you use sweetened or unsweetened cocoa? I asked on the original recipe, but in case she doesn’t reply, I’m asking you as well. Ted requested this cake for his birthday. 🙂
Unsweetened cocoa powder! It’s always best to use that for baking so you can control how sweet you make things. 🙂
Thank you, that’s what I was thinking. I don’t bake much, so I wanted to be sure. :).
It never hurts to check. 🙂 Good luck with the cake! And feel free to reach out if you have any other questions!
Do you use Dutch process cocoa, or natural? I’m curious because I bought Dutch process cocoa, and looking online, people generally say to use baking powder instead of baking soda if you use Dutch. BUT there is a recipe on the side of the cocoa tin for cake that uses baking soda. So I don’t know what to think. This is why I don’t bake, it stresses me out! 🙂
I think I answered my own question…because of the sour cream, you need baking soda. If it were a standard recipe, baking powder. The recipe on the side of the tin has a bit of vinegar in it. The acid wants soda rather than powder. Whew, baking is complicated, but now I’m feeling better and will stick with the recipe.
You are correct about the baking soda! Plus, I’ve tried this recipe multiple times and it has worked beautifully everytime. If it fails, you can blame me. 😉
It worked and was delicious. YUM! Thanks for the heads up for this cake. Ted loved it.