Chocolate Bundt Cake

Modified from here


  • 8 ounces butter (2 sticks)
  • 1/2 3/4?-1 cup Dutch process cocoa (I used regular, TJ's)
  • 3/4 cup water
  • 2 cups granulated sugar (I used slightly less, maybe 2-3 tbs less?)
  • 1 cup sour cream I used the top of TJ's French Cream Line yogurt
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour, stir before measuring
  • 1 teaspoon baking soda (+ 1/2 tsp, + 1/8 to every 3 TBS of extra non-Dutched cocoa)
  • 1/2 teaspoon salt


Grease and flour a 10- to 12-cup Bundt pan with Baker's Joy or another flour+grease spray. (Seriously, that stuff is magic for bundt cakes.) Heat oven to 350°. Melt butter in a large saucepan over medium-low heat; add cocoa, stirring until smooth. Whisk in the water and remove from heat. To the warm cocoa mixture, add the sugar, sour cream, 1 tablespoon vanilla, and eggs; whisk until smooth. In another bowl combine the flour, soda, and salt. Add all at once to the first mixture, whisking until well blended.
Pour batter into prepared pan. Bake for 40 to 45 minutes, or until it feels firm to the touch and has slightly pulled away from the sides of the pan. Cool in pan on a rack for 20 minutes. Carefully loosen the cake with a knife and invert onto a large plate.

NOTES: the extra cocoa was good. The yogurt seems fine, it seems moist enough. I wasn't sure it was mixed all the way at the end--it felt like there were what were either bubbles or tiny lumps of flour, but it was fine. I think I actually cooked it for close to 45 minutes and it was fine, not dry.)

*If you're using a standard baking cocoa (not Dutch-process or high-quality) add 1/2 teaspoon more of baking soda to the dry ingredients.

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