PREP TIME: 20 MINS | COOK TIME: 1 HR | TOTAL TIME: 1 HR 20 MINS | SERVINGS: 16
My aunt loves Williams Sonoma’s famous sour cream chocolate bundt cake. On her birthday I surprised her with this amazing copycat of her favourite cake. This cake is impressively rich, dense, and delightful! It is perfect for every occasion and excellent for late-night chocolate cravings.
INGREDIENTS
Cake:
1 c. unsalted butter at room temperature
4 large eggs lightly beaten
2 1/4 c. all-purpose white flour
1 1/2 c. sour cream full fat
2 tsp baking powder
3/4 tsp baking soda
1 1/2 c. granulated white sugar
1 tsp vanilla extract
1 c. unsweetened cocoa powder
6 ounces bittersweet chocolate melted & cooled
1/4 tsp salt
Glaze:
1/2 c. water
1 tbsp chocolate liqueur or Brandy
1 c. granulated white sugar
HOW TO MAKE WILLIAMS SONOMA SOUR CREAM CHOCOLATE BUNDT CAKE
Step 1: Prepare the oven. Preheat it to 325 degrees.
Step 2: Using a non-stick spray, grease a bundt pan and sprinkle it with flour or cocoa powder.
Step 3: Place the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Mix well until combined and set aside.
Step 4: Add the butter to a large bowl (or bowl of a stand mixer). Beat on medium speed for about 30 to 45 minutes until creamy. Slowly add in the sugar, beating constantly at low speed until incorporated.
Step 5: Adjust the mixer speed to medium-high and continue beating for another 3 to 5 minutes, scraping down the sides of the bowl as needed, until the mixture is light and fluffy.
Step 6: Add the eggs, a piece at a time, beating every after addition until the mixture is thick and creamy. This takes about 1 to 2 minutes. Then, add the vanilla extract and mix until blended.
Step 7: Decrease the speed to low, then fold in the flour mixture in three parts, alternately with the sour cream (flour, sour cream, flour, sour cream, then flour). Whisk until the lumps are gone and just blend.
Step 8: Carefully fold in the melted chocolate.
Step 9: Into the prepared pan, pour the batter. Place in the preheated oven and bake for about an hour. Check the cake after 15 minutes. Insert a toothpick in the middle of the cake. Once the toothpick comes out clean, the cake is done.
Step 10: Remove the cake from the oven and let it cool on a wire rack for about 10 minutes.
Glaze:
Step 11: In the meantime, add the sugar and water in a small saucepan. Whisk over low heat until the sugar is completely dissolved.
Step 12: Take the pan from the heat, then stir in the chocolate liqueur.
Step 13: Onto a piece of parchment/wax paper, flip the cake once cooled, then brush with the glaze. Allow it to cool at room temperature before dusting with powdered sugar.
Step 14: Slice and serve. Enjoy!
NUTRITION FACTS:
Serving: 1g, Calories: 357kcal, Carbohydrates: 48g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 82mg, Sodium: 124mg, Potassium: 200mg, Fiber: 2g, Sugar: 32g, Vitamin A: 550IU, Vitamin C: 0.2mg, Calcium: 64mg, Iron: 1.8mg
Ingredients
- Cake:
- 1 c. unsalted butter at room temperature
- 4 large eggs lightly beaten
- 2 1/4 c. all-purpose white flour
- 1 1/2 c. sour cream full fat
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1 1/2 c. granulated white sugar
- 1 tsp vanilla extract
- 1 c. unsweetened cocoa powder
- 6 ounces bittersweet chocolate melted & cooled
- 1/4 tsp salt
- Glaze:
- 1/2 c. water
- 1 tbsp chocolate liqueur or Brandy
- 1 c. granulated white sugar
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees.
Step 2: Using a non-stick spray, grease a bundt pan and sprinkle it with flour or cocoa powder.
Step 3: Place the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Mix well until combined and set aside.
Step 4: Add the butter to a large bowl (or bowl of a stand mixer). Beat on medium speed for about 30 to 45 minutes until creamy. Slowly add in the sugar, beating constantly at low speed until incorporated.
Step 5: Adjust the mixer speed to medium-high and continue beating for another 3 to 5 minutes, scraping down the sides of the bowl as needed, until the mixture is light and fluffy.
Step 6: Add the eggs, a piece at a time, beating every after addition until the mixture is thick and creamy. This takes about 1 to 2 minutes. Then, add the vanilla extract and mix until blended.
Step 7: Decrease the speed to low, then fold in the flour mixture in three parts, alternately with the sour cream (flour, sour cream, flour, sour cream, then flour). Whisk until the lumps are gone and just blend.
Step 8: Carefully fold in the melted chocolate.
Step 9: Into the prepared pan, pour the batter. Place in the preheated oven and bake for about an hour. Check the cake after 15 minutes. Insert a toothpick in the middle of the cake. Once the toothpick comes out clean, the cake is done.
Step 10: Remove the cake from the oven and let it cool on a wire rack for about 10 minutes.
Glaze:
Step 11: In the meantime, add the sugar and water in a small saucepan. Whisk over low heat until the sugar is completely dissolved.
Step 12: Take the pan from the heat, then stir in the chocolate liqueur.
Step 13: Onto a piece of parchment/wax paper, flip the cake once cooled, then brush with the glaze. Allow it to cool at room temperature before dusting with powdered sugar.
Step 14: Slice and serve. Enjoy!
Notes
NUTRITION FACTS: Serving: 1g, Calories: 357kcal, Carbohydrates: 48g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 82mg, Sodium: 124mg, Potassium: 200mg, Fiber: 2g, Sugar: 32g, Vitamin A: 550IU, Vitamin C: 0.2mg, Calcium: 64mg, Iron: 1.8mg
