This rich, dense Sour Cream Chocolate Bundt Cake is a copycat of the famous Williams Sonoma recipe. Perfect for those chocolate cravings!
Ingredients
For the cake
- 2 1/4 cups flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter
- 1 1/2 cups sugar
- 4 eggs lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups sour cream
- 6 oz bittersweet chocolate melted & cooled
For the glaze
- 1 cup sugar
- 1/2 cup water
- 1 Tablespoon chocolate liqueur
Instructions
- Preheat your oven to 325 degrees.
- Spray your bundt pan with non-stick spray and flour or sprinkle with cocoa powder.
- To a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In another large bowl (or bowl of your stand mixer), beat the butter on medium speed until creamy (30-45 seconds).
- Gradually add the sugar while beating on low until blended.
