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Two Peas and Their Pod

Chocolate Sour Cream Bundt Cake aka "Celebration Cake"

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course: Dessert
Ingredients Method

Ingredients
  

For the Cake:
  • 1 cup unsalted butter plus more for the pan
  • 1/3 cup cocoa powder plus more for the pan, we use Hershey
  • 1 teaspoon kosher salt
  • 1 cup water
  • 2 cups all purpose flour
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoon baking soda
  • 2 large eggs room temperature
  • 1/2 cup sour cream or we use plain greek yogurt
  • 1 teaspoon pure vanilla extract
For the Frosting:
  • 1 cup semisweet, bittersweet, dark chocolate chips we use dark
  • 1/4 cup milk, canned evaporated milk, or almond milk we use milk
  • 2 Tablespoons butter, coconut, canola, or vegetable oil we use butter
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar

Method
 

For the Cake:
  1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour, using cocoa powder a 10 or 12 cup Bundt pan and set aside.
  2. 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.
  3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the cooled, chocolate and melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining chocolate and 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 extract. Whisk until smooth.
  4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40-45 minutes.
  5. Let the cake cool in the pan on a cooling rack for 10 minutes. Then invert (or turn the cake pan upside down) onto the cooling rack to cool for another 5 mins. Remove the cake from the pan (the cake should come out freely from the pan now), and continue to cool the cake completely before adding the frosting or glaze.
For the Frosting:
  1. Microwave Method - Combine chocolate chips, milk, butter (or oil), and vanilla in a microwave proof bowl. Microwave on full power for 30-35 seconds. Remove and whisk until chocolate chips melt in and mixture is smooth (return to the microwave for another 30 seconds if necessary). Add powdered sugar and continue whisking until smooth.
  2. Spread or pour over cake while its warm. It goes on more smoothly and easily that way. If it cools off and thickens too much before you're ready to use it, just zap it in the microwave, stir, and spread.
  3. Double it. Recipe makes enough for a thin layer of frosting on a 9x13 cake or pan of brownies. If you desire a thicker layer, double the recipe.
  4. Stove Top Method - you may also heat the ingredients (everything except the powered sugar) over the lowest heat in a pot on top of the stove. Stir constantly until everything melts together and the consistency is smooth. Remove from heat and whisk in the powdered sugar until smooth.