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Chocolate bundt cake with chocolate sour cream glaze from Joy the Baker Cookbook: 100 Simple and Comforting Recipes by Joy Wilson

  • cocoa powder
  • sour cream
  • all-purpose flour
  • dark chocolate
  • vegetable oil
  • butter
  • coffee
  • sugar

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Notes about this recipe

  • BethNH on January 26, 2018

    This bundt cake comes together quickly with common pantry ingredients. The batter is quite loose and I had my worries about it coming out of the pan intact. My worries were unfounded, however, as it released nicely. The recipe had a baking time of 45-60 minutes. I checked after 45 minutes and my cake was done. In fact, it probably could have been taken out just a few minutes earlier. It is a bit crumbly and dry which I think could have been avoided with a shorter baking time. The glaze called for does not match the picture in the book which is clearly a frosting. I prefer glaze anyway. I melted the chocolate and butter in the microwave because that is so much easier than using a double boiler. Again, the glaze was very loose and it made me nervous. After a few minutes, however, it thickened up enough to pour over the cake. This is quite a good cake with nice chocolate flavor.

  • bwhip on May 28, 2017

    So good! Really tender crumb, and a great deep chocolate flavor (we used Valrhona cocoa). A new chocolate cake favorite for us - and we've baked a lot of chocolate cakes!

  • Melanie on September 28, 2013

    This cake was delicious and moist. Made for a friend's birthday cake in my swirl bundt pan and decorated with icing and silver cachous. After some difficulties with getting the glaze / icing to work I did some internet research and found other versions of this recipe that use 3C icing sugar mixed into the glaze - this worked like a charm and gave an icing as it looks in the book.

  • soleilune on May 21, 2012

    This is now one of my go-to chocolate cake recipes. The sour cream makes the cake super moist, and gives the glaze a nice bit of tang. Note the glaze doesn't end up looking like the frosting in the picture in the book...it's actually more glaze-like.

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