Sour Cream Chocolate Bundt cake
The sour cream chocolate bundt is a lovely, rich, moist, chocolate cake that isn’t too sweet. Covering it in my chocolate mirror glaze gives it a real shine and adds a little sweetness to the outside of the cake. Trust me, this is the chocolate cake of your dreams—moist, rich, and oh-so-delicious. Whether you’re a baking newbie or a seasoned pro, I’ve got you covered with both conventional and Thermomix methods.
Great at any time, however it can shine at Christmas for those that don’t like plum pudding. LOL.
For the best results, stick with full-tat sour cream. It provides the cakes signature richness and flavour
Store it in an airtight container to maintain its moistness for up to 3-4 days.
Absolutely! Just wrap it tightly and store it in the freezer for up to 3 months. Do that before you cover it in mirror glaze if you’re using it.
Sour Cream Chocolate Bundt cake
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becs-table.com.auEquipment
- 1 Thermomix or Stand Mixer
Ingredients
- 200 g sour cream
- 80 g water
- 2 tsp Vanilla Extract
- 230 g plain flour
- 100 g unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 pinch salt
- 230 g unsalted butter softened
- 300 g brown sugar
- 3 large eggs
Instructions
Conventional Method
- Preheat oven to 180°C (fan forced). Grease a 2.4L bundt tin with butter or a good quality cooking spray and dust the inside with sifted cocoa, tapping out any excess. Try to get as much on as you can; this is so delicious.
- Combine sour cream, water and Vanilla Extract in a jug, mix well.
- Sift together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- Using a stand mixer or electric beaters, cream butter and sugar for 5 minutes or so until pale and creamy.
- Add the eggs one at a time, mixing well between each addition
- Add half the flour mixture to butter mixture, mix well then add half the sour cream mixture, mixing in between repeat with remaining mixture and mix until well combined.
- Transfer the batter to your prepared tin, and tap the tin firmly on the bench top to remove any air bubbles.
- Start checking for doneness from 45 minutes although it could take around 20 minutes longer. You can do your usual checks until an inserted skewer comes out clean or the centre of the cake has reached a temperature of 85°c. The time will differ depending on how hot your oven is and what size or shape your tin is, especially if you use a silicone mould like mine.
- Allow to cool in the tin for at least 10 minutes before inverting onto a wire rack to cool completely. You can leave till it's completely cooled before removing if your mould is very intricate.
Thermomix Method
- Weigh the flour, cocoa powder, baking powder, salt and baking soda to the TM bowl and sift with the MC in place for 3 seconds/speed 6 remove and set aside.
- Weigh the Sour cream, water and vanilla into the TM bowl and mix with the MC in place on speed 7/5 sec and set aside
- Weigh the cubed cold butter and brown sugar to the TM bowl and mix on speed 6 till soft. The time it takes will depend on how cold your butter is, but around 10 seconds if straight from the fridge is usually good. Pop in the butterfly and set to speed 3 adding the eggs in through the hole in the lid one at a time mixing well before the next is added. (If the butterfly won't turn it is because your butter is still too cold, take it back out and mix a bit more on speed 6 until the butter softens but not too much. You want the butter still cold)
- Once the eggs are incorporated, open the lid, scrape down the sides of the bowl then add half the flour mixture and half the sour cream mixture and set to speed 3.5/5 sec and repeat with the remaining flour and sour cream mix scraping down if need be.
- Transfer the batter to your prepared tin, and tap the tin firmly on the bench top to remove any air bubbles.
- Start checking for doneness from 45 minutes although it could take around 20 minutes longer. You can do your usual checks until an inserted skewer comes out clean or the centre of the cake has reached a temperature of 85°c. The time will differ depending on how hot your oven is and what size or shape your tin is, especially if you use a silicone mould like mine.
- Allow to cool in the tin for at least 10 minutes before inverting onto a wire rack to cool completely. You can leave till it's completely cooled before removing if your mould is very intricate.
This Sour Cream Chocolate Bundt Cake is not just a cake; it’s a celebration. I’d love to hear how yours turns out! And if you’re in need of more scrumptious recipes or Thermomix tips, feel free to dive into my Facebook Group. Happy Baking! 🍰
Hi Bec, You mention in the on line course that you can bake this recipe in cupcake pans. Just wondering how long and at what temperature to cook them.
thanks robyn
Hi Robyn, Typically, cupcakes are baked at a moderate temperature, usually between 170°C to 190°C (350°F to 375°F) In my oven for this recipe I would set it to 170°C fan. The exact temperature can vary depending on the recipe and your oven. Bake time generally ranges from 18 to 25 minutes. For this recipe in my oven I would start checking at 20 minutes. Remember that every oven is a little different, so it’s a good idea to keep an eye on your cupcakes the first time you’re trying a new recipe. That way, you can make any necessary adjustments for perfect cupcakes every time. Happy baking! 😊🧁
Thank you foryour reply. Will be baking these soon.
You’re welcome Robyn. 😉
Loved this cake! Not too sweet and lasted well.
Excellent Pia,
That’s what I love Pia, so happy you gave it a shot.