Chocolate Sour Cream Cake

 So what’s stopping you from buying the packaged chocolate cake mix? 



Oh, nothing. I just wanted to make you ponder for a split millisecond.  This cake won’t kill you with a chocolate-attack, but it will kill you by fooling you by its rich and subtle chocolate flavor. You’ve passed the point of no return when half the cake is gone… 

So really, the difference between packaged and this recipe? The packaged cake mix leaves a greasy taste (from the oil) whereas this recipe doesn’t. The chocolate flavor is better rounded in this cake but hey, if you’re pressed for time and need a chocolate fixin’, I won’t say anything. 

Bundt pan 1. FOR THE PAN: Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard 12-cup Bundt pan (if mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened.) Adjust oven rack to lower-middle position; heat oven to 350 degrees.  

  • 1 tablespoon butter, melted 
  • 1 tablespoon  cocoa  


  • 3/4  cup natural cocoa (2 1/4 ounces) 
  • 6 ounces bittersweet chocolate , chopped 
  • 1 teaspoon instant espresso powder (optional) 
  • 3/4 cup water (boiling) 
  • 1/2 cup buttermilk
  • 3/4 cup sour cream, room temperature 
  • 1 3/4   cups  unbleached all-purpose flour (8 3/4 ounces) 
  • 1teaspoon table salt  
  • 1 teaspoon baking soda  
  • 12 tablespoons  unsalted butter (1 1/2 sticks), room temperature 
  • 2 cups packed light brown sugar (14 ounces) 
  • 1 tablespoon  vanilla extract  
  • 5 large eggs ,room temperature 
  • confectioners’ sugar for dusting 


2. FOR THE CAKE: Combine cocoa, chocolate, and espresso powder (if using) in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream. Whisk flour, salt, and baking soda in second bowl to combine. 

 3. In standing mixer fitted with flat beater, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions. Reduce to medium-low speed (batter may appear separated); add about one third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; add remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds. Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan. 

4. Bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes. Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours. Dust with confectioners’ sugar, transfer to serving platter, and cut into wedges.


2 thoughts on “Chocolate Sour Cream Cake

  1. the cake looks awesome, would love to try it out, however not sure if the ingredient list is complete..How many eggs and how much sour cream and chocolate?

    1. Thanks for the catch – it looks my formatting messed up the recipe! I’ve updated it with the numbers :) Hope you enjoy it, let me know how it turns out.

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