Triple Chocolate Sour Cream Bundt Cake

Our Triple Chocolate Sour Cream Bundt Cake is decadently rich, super moist and chocolate to the max! The triple chocolate comes from these delicious ingredients; a Devil’s Food cake mix, chocolate pudding, and mini chocolate chips. Oh yeah, now we’re talking! And, the creamy light sour cream makes this cake moist and saves on calories and fat too.

Topping this rich triple chocolate cake with an easy vanilla glaze is cake perfection in my book

My birthday is tomorrow and Valentine’s Day is next week which means it’s time to celebrate…with chocolate. Cookies are usually my dessert of choice, but this Chocolate Bundt Cake holds a special place in my heart. It’s our go-to homemade chocolate cake recipe. It never disappoints and always cures my chocolate cravings.

If you are looking for a fool-proof, guaranteed to make you and everyone who takes a bite swoon, then make this Chocolate Sour Cream Bundt Cake.

…and serve! Okay, you’re about to enter the chocolate zone because this Triple Chocolate Sour Cream Bundt Cake has some serious chocolaty goodness going on that’s sure to satisfy your chocolate craving!

We hope you try our Triple Chocolate Sour Cream Bundt Cake and enjoy it as much as we do. If you make it, please snap a picture and tag us on social media @MySweetMission or #MySweetMission. We’d love to see it!

Also, please consider giving this recipe a star rating, sharing it or leaving a comment. Thanks, we really appreciate it!

INGREDIENTSUSMETRIC
For the cake

• 2 sticks unsalted butter (8 oz), plus more for the pan
• 1/3 cup best-quality cocoa powder
• 1 teaspoon kosher salt
• 1 cup cold water
• 2 cups all-purpose flour, plus more for the pan
• 1 3/4 cups granulated sugar
• 1 1/2 teaspoons baking soda
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

For the glaze

• 4 ounces bittersweet chocolate, finely chopped
• 1 1/2 tablespoons agave nectar or light corn syrup
• 1/2 cup heavy cream
• 1 1/2 tablespoons granulated sugar

DIRECTIONS
Make the chocolate sour cream Bundt cake

1. Adjust the oven rack to the center of the oven and preheat it to 350°F (180°C). Butter and flour a 10- or 12-cup Bundt pan.
2. In a small saucepan over medium heat, combine the butter, cocoa powder, salt, and water. Cook, stirring, just until the butter is melted and everything is thoroughly combined. Remove from the heat and let cool slightly.
3. Place the flour, sugar, and baking soda in a large bowl and whisk until blended. Add half the melted butter mixture and whisk until completely blended. The mixture will be quite thick. Add the remaining melted butter mixture and whisk until combined. Add the eggs, 1 at a time, whisking until completely blended before adding the next egg. Then whisk in the sour cream and vanilla until smooth.
4. Scrape the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert it onto a wire rack. Let cool completely before glazing.

Make the glaze

1. Just before glazing the cooled cake, place the chopped chocolate and agave nectar or corn syrup in a bowl. Combine the heavy cream and sugar in a small saucepan over medium heat. Stir constantly until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until melted and smooth. If the glaze is exceptionally runny, let it sit for a minute or so to thicken.
2. 6. Drizzle the glaze over the cooled cake, allowing it to drip and dribble down the sides. Wait a little, if you can, until the glaze is set prior to slicing and serving and helping yourself to seconds.

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