Munchie Monday: Chocolate Sour Cream Bundt Cake

Last week Dear One told me that National Chocolate Cake Day was coming up.  That was news to me.  In the last month Elder A had his 79th birthday.  I made this chocolate sour cream cake then. It was quite popular in the office.  Elder A took the leftovers home for his birthday supper.  The next day he came back and said it was VERY popular there, too.

So, since I ALWAYS pay strict attention to what Dear One suggests (sadly, not...but this time I did...) and since he asked me to make this cake so we can share it with some elderly church members we visit at home, I went ahead and did it yesterday, on National Chocolate Cake Day.  He then suggested that I record the recipe somewhere I could find it again. Hum, I wonder if that means he likes the cake?!

So here it is:

Chocolate Sour Cream Bundt Cake

1 cup butter
1/3 cup powdered unsweetened cocoa
1 teaspoon kosher salt
1 cup water
2 cups all-purpose flour
1 3/4 cup granulated sugar
1 1/2 teaspoons baking soda
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract

Butter and flour a fluted bundt pan.

Set the oven preheating to 350 degrees F.

In a smallish saucepan place the butter, cocoa, salt, and water.  Using a long-handled wooden spoon, stir over medium heat until completely combined and smooth with all butter melted.  Set aside to cool a bit while you mix the dry ingredients.

In a large bowl (I like stainless steel bowls), place the flour, sugar, and baking powder.  Whisk together well.


Pour in about one-half of the cocoa/butter/water/salt mixture and stir well with the wooden spoon.

Add remaining cocoa mixture, scraping out pan with rubber spatula, and stir until the batter is smooth.  Add the eggs, one at a time and stirring well after each egg.

Finally, add in the sour cream and stir until completely combined.  Using a rubber spatula, carefully spoon into the prepared bundt pan, scraping the bowl clean.  Don't waste anything!

Place pan in over and bake for 35-45 minutes.

Use a toothpick to check for doneness at 35 minutes.  Leave in longer if necessary.


Remove from oven and let cook on rack for 15 minutes or so.  Using a thin spatula gently release the cake from the edges of pan, then flip over onto the serving plate.  Let cool completely then drizzle on glaze or chocolate fudge icing.

This is the cake after taking big chunks to the church friends:


Cake shortly after I asked Dear One if the cake was okay:



I will that that as a "Yes!"