Chocolate sour cream bundt cake with chocolate glaze from Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking, and Creating Community Through Food by Sam Mogannam and Dabney Gough

  • cocoa powder
  • heavy cream
  • butter
  • all-purpose flour
  • sour cream
  • dark chocolate
  • sugar
  • agave nectar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on December 26, 2020

    Super easy, moist and tender cake. Did not make the glaze, don’t really need it, cake is good on its own.

  • Astrid5555 on December 22, 2020

    This is the quickest chocolate cake I have baked in years. Did not bother with the glaze, just gave the cake a quick dusting with powdered sugar. Very moist crumb, both kids liked a it a lot.

  • mamacrumbcake on October 20, 2020

    This was super easy, but we were not wowed by this cake. The texture is soft and light, but we were looking for more oomph in the chocolate flavor. (We used callebaut cocoa powder). I would try it one more time, substituting coffee or espresso for the water. Prepare your pan well so it doesn’t stick!

  • jzanger on September 01, 2019

    As good as everyone says, reminiscent of a brownie. I omitted the glaze but added about 5 ounces of chopped chocolate to the batter. If you have good cocoa use it here! I love a cake that comes together with just a bowl, a saucepan and a spatula. Next time I’ll add a bit more salt, maybe 1/2tsp to 1tsp more.

  • maryfa on August 11, 2017

    Super easy to make and to clean up. I would definitely make this again. I may try adding espresso powder to the chocolate glaze next time. Super moist, with a little bit of crunch on the outside. Not dense, but light and airy.

  • louie734 on November 15, 2015

    Made in new, swirly-topped Bundt pan. This cake was so easy and quick to put together (no softening butter or melting chocolate!). Popped right out of the pan (greased with coconut oil, then floured). Lasted for days on the counter and stayed moist, tastes like hot cocoa. Skipped the glaze; served with cool whip or ice cream, or nothing at all.

  • wcassity on July 26, 2015

    I've made this a number of times. Not complicated, and a hit for visitors. Nice and chocolatey, good crumb, not over-the-top.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

  • Leite's Culinaria

    Easy. Failproof. Decadent. That’s all we’ve got time to share. We gotta go get us another slice of this cake–and moan in unabashed glee–before it’s gone.

    Full review