Chocolate Sour Cream Bundt Cake is made with cocoa, chocolate chips, basic cake ingredients and sour cream for a moist chocolate treat. Adapted from a Daisy Sour Cream Double Chocolate Bundt Cake recipe.
1 cup cocoa powder
1 cup chocolate chips
3/4 cup boiling water
1 3/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 tablespoons butter, room temperature
2 cups brown sugar
1 tablespoon vanilla extract
1 1/2 cups Sour Cream
Preheat oven to 350 degrees.
Coat the Bundt cake pan with cooking spray.
Boil the water and add to a large mixing bowl with 1 cup chocolate chips and 1 cup cocoa. Mix well.
In a second mixing bowl, stir together the flour, salt and baking soda.
In a third mixing bowl, use a hand mixer to beat the butter until creamy. Add in the brown sugar and vanilla extract, beat again. Add in the eggs, one at a time, and beat. Fold in the sour cream into the mixture.
Add the second bowl of flour ingredients to the third butter bowl. Beat with hand mixer until creamy. Pour ingredients into the melted chocolate bowl and beat again.
Pour into the Bundt cake pan and bake for 55 minutes or until a toothpick comes out clean when inserted.
Let cool, remove from pan and sprinkle with powdered sugar.