Sour Cream Chocolate Bundt Cake

This rich, dense Sour Cream Chocolate Bundt Cake is a copycat of the famous Williams Sonoma recipe. Perfect for those chocolate cravings!

For the cake
  • 2 1/4 cups flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter
  • 1 1/2 cups sugar
  • 4 eggs lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sour cream
  • 6 oz bittersweet chocolate melted & cooled
For the glaze
  • 1 cup sugar
  • 1/2 cup water
  • 1 Tablespoon chocolate liqueur
Sour Cream Chocolate Bundt Cake

  1. Preheat your oven to 325 degrees.
  2. Spray your bundt pan with non-stick spray and flour or sprinkle with cocoa powder.
  3. To a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  4. In another large bowl (or bowl of your stand mixer), beat the butter on medium speed until creamy (30-45 seconds).
  5. Gradually add the sugar while beating on low until blended.

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