Best Chocolate Sour Cream Bundt Cake Cooks Illustrated Recipes

Chocolate Sour Cream Bundt Cake image

Provided by Rita1

Categories Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 ounce) box duncan hines devil's food cake mix
3 -4 ounces instant chocolate pudding mix (regular or sugar-free)
1 cup sour cream (lite or regular)
3 eggs
1/2 cup applesauce
1/2 cup water
1 cup semi-sweet chocolate chips

Steps:

Nutrition Facts : Calories 343.2, Fat 16.2, SaturatedFat 6.8, Cholesterol 61.3, Sodium 484.4, Carbohydrate 49.1, Fiber 2.2, Sugar 27.7, Protein 5.5

Sour Cream Chocolate Bundt Cake image

Provided by Randi0721

Categories Dessert

Time 1h30m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 15

2 1/4 cups flour (355 g)
1 cup unsweetened cocoa powder (90 g)
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter
1 1/2 cups granulated sugar
4 eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups sour cream (375 g)
6 ounces bittersweet chocolate, melted and cooled slightly (185 g)
1 cup granulated sugar (250 g)
1 1/4 cups water
1 tablespoon chocolate liqueur
confectioners' sugar, for dusting

Steps:

Preheat oven to 325.
All ingredients should be room temperature.
Grease and flour 10 cup bundt pan.
Sift together flour, cocoa powder, baking powder, baking soda, and salt.
Cream butter and sugar in electric mixer until light and fluffy.
Add eggs and vanilla.
On low speed, alternate in three additions the cocoa mixture and sour cream, ending with flour until just blended.
Fold in chocolate.
Pour batter into pan and spread batter to sides.
Bake about 1 hour, or until toothpick inserted in center comes out clean. Cool for 10 minutes before inverting.
Combine all ingredients for glaze except liqueur and stir over low heat until sugar is dissolved.
Remove from heat and stir in liqueur.
Glaze cake when cooled to room temperature, and dust with confectioner's sugar before serving.