Sour Cream Chocolate Chip Bundt Cake with Coffee
This chocolate chip bundt cake with sour cream is moist, rich, and easy to make. Sour cream gives the cake a tender crumb, hot coffee deepens the chocolate flavor, and dark chocolate chips add extra richness inside and on top. Finished with a shiny chocolate glaze, this bundt cake is perfect for birthdays, holidays, potlucks, or anytime you want an impressive chocolate dessert.
Equipment
Ingredients
Cake Ingredients
- 250 g all-purpose flour
- 300 g sugar
- 50 g unsweetened cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs room temperature
- 1 cup buttermilk
- ½ cup vegetable oil
- ½ cup sour cream or plain yogurt
- 2 teaspoons vanilla extract
- 1 cup hot coffee or hot water
- 150 g dark chocolate chips or finely chopped dark chocolate
Chocolate Glaze
- 150 g chocolate chips or chocolate finely chopped
- 120 ml heavy cream
- 2 tablespoons glucose syrup or honey
- 1 tablespoon butter
Topping
- 1 cup dark chocolate chips for sprinkling on top
Instructions
Preheat the oven
- Preheat the oven to 350°F (175°C)
Prepare the bundt pan
- Grease the bundt pan thoroughly with butter, oil, or baking spray, making sure to reach all the curves. Dust lightly with flour or cocoa powder, then tap out the excess.
This step is key to help the cake release cleanly after baking.
Mix the dry ingredients
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly combined.
You will add chocolate chips at the end.Make sure all ingredients are at room temperature.
Mix the wet ingredients
- In another bowl, whisk the eggs, buttermilk, vegetable oil, sour cream, and vanilla until smooth.
Combine the batter
- Pour the wet mixture into the dry ingredients and mix until just combined. Slowly add the hot coffee while stirring. The batter will look thin, which is normal.
You can add hot water instead of coffee.
Add the chocolate chips
- Stir in the dark chocolate chips or finely chopped dark chocolate.
Bake
- Pour the cake batter into the prepared bundt pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool the cake
- Let the cake cool in the pan for 15 to 20 minutes. Carefully invert it onto a wire rack and let it cool completely.
Make the glaze
- Place the milk chocolate, heavy cream, glucose syrup or honey, and butter in a microwave-safe bowl. Microwave in 20 to 30 second intervals, stirring each time, until smooth and glossy. Let the glaze sit for 5 to 10 minutes so it thickens slightly but is still easy to pour.
Glaze the cake
- Place the cooled cake on a serving plate or set the wire rack over a tray. Pour the chocolate glaze slowly over the top, starting in the center and letting it flow naturally down the sides.
Finish with chocolate chips
- While the glaze is still soft, sprinkle chocolate chips over the top. Let the glaze set slightly before slicing and serving.
Notes
Tips for the Best Chocolate Chip Bundt Cake
- Use a well-greased bundt pan to prevent sticking.
- Do not overmix the batter or the cake can lose some of its tender texture.
- Let the cake cool in the pan before flipping so it holds its shape better.
- Sprinkle the chocolate chips on top while the glaze is still soft so they stay in place.
- Pour the glaze only after the cake has cooled completely.
Storage
- Room temperature: store in an airtight container for 2 to 3 days
- Refrigerator: store for up to 5 days and bring to room temperature before serving
- Freezer: wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months
