Welcome to a recipe that is sure to satisfy any chocolate lover’s sweet tooth – the Chocolate Bundt Cake with Sour Cream and Coffee. This rich and moist cake is perfect for any occasion or just a sweet indulgence after a long day. With the addition of sour cream and coffee, this cake has a unique tangy and bold flavor that will leave you wanting more. So, let’s get started!
Ingredient List
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream
- 1/2 cup strong coffee, cooled
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 10-inch bundt pan with butter and flour.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the sour cream, cooled coffee, and vanilla extract.
- Add the dry ingredients to the wet ingredients in three parts, mixing until just combined.
- Pour the batter into the prepared bundt pan and smooth out the surface.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar and serve!
Nutritional Information
Serving size: 1 slice. Calories per serving: 350. Total fat: 18g. Saturated fat: 11g. Cholesterol: 95mg. Sodium: 200mg. Total carbohydrate: 45g. Dietary fiber: 2g. Total sugars: 30g. Protein: 5g.
Cooking Time
Total time: 1 hour (including baking and cooling time).
Equipment
- 10-inch bundt pan
- Mixing bowls
- Whisk
- Electric mixer
- Measuring cups and spoons
- Cooling rack
- Spatula
Serving Suggestions
This Chocolate Bundt Cake with Sour Cream and Coffee is delicious on its own, but you can also serve it with whipped cream, fresh berries, or a drizzle of chocolate ganache for an extra indulgent treat.
Variations
If you want to mix things up, you can try adding chopped nuts or chocolate chips to the batter or swapping out the sour cream for Greek yogurt for a tangier taste.
Substitutions
If you don’t have sour cream on hand, you can substitute it with plain Greek yogurt or buttermilk. You can also replace the coffee with hot water or milk.
Storage
This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for up to 3 months.
Tips
- Make sure your butter and eggs are at room temperature before starting.
- Don’t overmix the batter – this can result in a tough cake.
- Let the cake cool in the pan for 10 minutes before removing it to prevent it from sticking.
- If you don’t have a bundt pan, you can use a 9-inch cake pan, but you may need to adjust the baking time.
Notes
This recipe yields 12-16 servings depending on how thinly you slice the cake.
Frequently Asked Questions
Can I use instant coffee instead of strong coffee?
Yes, you can use instant coffee – just make sure to dissolve it in hot water before adding it to the batter.
Can I make this cake ahead of time?
Yes, you can make the cake a day or two ahead of time and store it in the refrigerator until ready to serve.
Can I freeze this cake?
Yes, this cake freezes well. Just wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.
The Chocolate Bundt Cake with Sour Cream and Coffee is a decadent treat that will satisfy any chocolate lover’s cravings. With its rich and moist texture and tangy flavor, this cake is perfect for a special occasion or just a sweet indulgence. So, what are you waiting for? Try this recipe out for yourself and enjoy a slice of heaven!