Chocolate Sour Cream Bundt Cake #ValentinesDay @MaddieDayAuthor

MADDIE DAY here, bringing you an easy and delicious chocolate Bundt cake for your Valentine!

Who doesn't like chocolate for Valentine's Day? My Hugh and I will celebrate nineteen years together on February 14th (that looks like great planning but it was only the first day we both had clear to meet in person after "meeting" on match.com). Except we'll be catching a seven-thirty AM flight to Puerto Rico for my son's wedding. I decided to make my beau his chocolate cake ahead of time.

I happened to have some sour cream in the fridge, which makes an extra-moist cake. And pink and white flower sprinkles added that special Valentine's touch.

Don't be surprised if this recipe shows up in a book in the next year or two.

Sour Cream Chocolate Bundt Cake

Ingredients

Cake:

1 cup butter, plus more for the pan

1/3 cup cocoa powder (dark, if available)

1 teaspoon salt

1 cup water

2 cups all-purpose flour

1 3/4 cups granulated sugar

1 1/2 teaspoons baking soda

2 eggs

1/2 cup sour cream

1 teaspoon pure vanilla extract

¼ cup Kahlua or orange liqueur (not shown in photo)

Glaze:

 

5 tablespoons butter

1 cup powdered sugar

6 tablespoons cocoa

¾ teaspoon vanilla

2 tablespoons hot water

 

Directions

Cake:

Preheat oven to 350 degrees F. Butter a Bundt pan and set aside.

In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

 

In a large bowl, combine dry ingredients. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla. Whisk until smooth.

Scrape the batter into the prepared pan. Bake until a toothpick (or a cake tester straw) inserted into 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 onto a rack and let cool.

If it doesn't come out all in one piece, that's okay. Just slide out the stuck bit and put them back in place.

Glaze:

While the cake is cooling, melt the cocoa and butter and remove from heat. Whisk in the sugar and vanilla. Stir in hot water one teaspoon at a time until smooth.

Poke holes in the top of the cake with a chopstick.

Pour liqueur over the cake, then drizzle the glaze over the cake, allowing it to drip down the sides and into the holes. 

Add pink sprinkles for Valentine’s Day if desired.

Enjoy with coffee or a glass of the same liqueur you added.

Readers: What's your favorite Valentine's Day dessert? If you don't like chocolate, what do you prefer?

My most recent release is Four Leaf Cleaver, which came out in January, 2023.

The next book out will be Murder at a Cape Bookstore, releasing in August, 2023.

Murder in a Cape Cottage is the fourth Cozy Capers Book Group Mystery, which came out in September, 2022.

"Scarfed Down," my Country Store novella in the collection Christmas Scarf Murder also released 2022.

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.