Chocolate Sour Cream Bundt Cake @MaddieDayAuthor #ValentinesDay #giveaway

MADDIE DAY here. I've mentioned it here before, but tomorrow is my anniversary with Hugh, and I'm always looking for great new chocolate recipes.

I know sour cream tends to make a lovely moist cake, so I went hunting for a chocolate version.

Chocolate Sour Cream Cake

Adapted from Iscreamforbuttercream.com

 

Ingredients

For the cake:

2 cups all-purpose flour (measured correctly: spooned into the measuring cup and leveled off – don't scoop and pack the flour into the cup)

1 cup unsweetened cocoa powder

1 ½ teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup packed brown sugar

1 cup granulated sugar

¾ cup vegetable oil

2 teaspoons vanilla extract

1 cup sour cream

3 large eggs

1 cup hot coffee

 

For the chocolate drizzle:

1 cup semi-sweet chocolate chips (half a 12-ounce bag)

1/8 cup milk or cream

 

Directions

For the cake:

Preheat oven to 325 degrees F. Grease and flour a Bundt pan.

In a large bowl, add the flour, cocoa, baking powder, baking soda, and salt. Whisk well and set aside.

In a mixing bowl, beat the oil, vanilla, sour cream, eggs, and both kinds of sugar until mixed. Add the dry ingredients and mix on medium, then on medium-high until well combined. Don't over beat. Stop mixing once it's well combined.

Scrape down the sides and the bottom of the bowl. Add the hot coffee and mix until well combined. Be careful not to mix too long.

Scrape down the sides and bottom of the bowl again and mix for a few more seconds. The batter will be thin.

Pour the batter into the prepared pan.

Bake for approximately 45-55 minutes until a toothpick or cake tester inserted into the cake comes out either clean or with a few moist crumbs on it, but no raw batter.

Set on a wire rack to cool for about 15-20 minutes.

Turn out onto a plate to cool completely. 

For the glaze:

Add the chocolate chips and milk to a 2-cup glass measuring cup. Heat in microwave for thirty seconds, then stir well. If it's too thick, add about a teaspoon of milk and mix well. 

Drizzle or spoon the glaze onto the cooled cake.

Serve with ice cream (like Mocha Chunk, shown here) or whipped cream and a liqueur, or plain with coffee or tea.

Happy anniversary to Hugh and me!

Readers: Do you bake a Valentine's dessert or head to the chocolate shop for a box?

I wish I had a Valentine's book to give away, but Deadly Crush, set in January, will have to do!

 💓🎂🌹

Murder at Cape Costumers is out and available wherever book are sold!

Next up is A Poisonous Pour! This third Cece Barton mystery releases April 28.

My most recent releases are Scone Cold Dead, #13 in the Country Store Mysteries,

 Deadly Crush, 

and A Case for the Ladies.

Check out all my writing.

We hope you'll visit Maddie and her Agatha Award-winning alter ego Edith Maxwell on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.

Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and sweet cat Martin north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.