Sour Cream Chocolate Cake

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

Last weekend I was really in the mood to bake something, but a lot of what I have on my to-try list is pretty involved and it was already later in the day. Looking for inspiration, I turned to my pantry. What I found was a recipe on the back of my brown sugar bag that sounded really good and more importantly, easy! As luck would have it I had all of the ingredients so I went for it. It turns out that this is another great back of the bag find (much like this brownie recipe that I LOVE). I think I am going to start looking at the back of my bags more often and seeing what other gems I can find, because this was amazing. It is incredibly moist but also flavorful. The recipe didn’t call for it, but I topped the cake with chocolate ganache and powdered sugar. I think that really added to the presentation of the cake. Next time I’ll have to make it for someone other than just Jesse and myself!

Sour Cream Chocolate Cake
(Source: The back of my “Bakers & Chefs” brown sugar bag, from Sams)


3 oz unsweetened baking chocolate
1/2 cup butter
1 cup boiling water
2 cups packed brown sugar
2 cups unsifted all-purpose flour
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1/2 cup sour cream
1 tsp vanilla


Combine the baking chocolate, butter and boiling water in a small bowl; stir until chocolate and butter are melted.
In a large bowl, combine brown sugar, flour, baking soda and salt.
Gradually add chocolate mixture to the dry ingredients; blend well.
Add eggs, sour cream and vanilla; beat one for one minute at medium speed.
Pour into a greased and floured bundt pan.
Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean.
Cool in the pan on a cooling rack for 10 minutes.
Invert the pan onto the cooling rack and let cool the rest of the way.
Top with chocolate ganache and powdered sugar.


  1. >My favorite cous cous salad I got from the back of a box. I guess I need to start looking at those recipes more, myself. This cake looks delicious! I bet the sour cream made it super moist.

  2. >This looks delicious and so chocolatey! I have been looking for a chocolate cake that is nice and thick and moist, not too light and dry! This looks like a great recipe to try out!

  3. katskitchen says:

    >This looks so simple but yet very tasty, I like your addition to the powdered sugar and ganache. I just bought myself a bundt pan, will have to go try it out for the first time!

  4. The Food Librarian says:

    >This cake looks fantastic. I'm in love with any Bundt recipe so I'm going to have to give this a try. This method is similar to a Cinnamon Chocolate Bundt that make. Couldn't be easier. Thanks for the post!! – mary

  5. >Gorgeous pictures! Have bookmarked this and will definitely have to try it. The ganache looks divine on this tasty treat.

  6. Tasty Table says:

    >I really need a good choc cake recipe, i've tried heaps with no luck! Your cake looks great and easy i will have to give it ago!

  7. >of course flour, sugar etc people want to showcase their products in the best possible light so theyre going to give space to recipes that _should_ be good… ill have to try back of the box recipes more often too.

  8. The Food Librarian says:

    >I'm back! Just wanted to let you know I made this Bundt and it was fantastic! My co-workers loved it. Thanks for the recipe and post! – mary the food librarian

  9. Jasmin Owen says:

    Is it even possible to make a chocolate cake without using cocoa powder? Doubt 3oz will make it taste very much of a chocolate cake!

  10. Ugh! I’m so disappointed! I made this cake after seeing it on Mary the Food Librarian’s site, and though I thought I sprayed the pan well enough, half the cake stuck in the bundt pan. This is why I get so aggravated with bundt cakes. Maybe my Pam with Flour is defective? I’m not even sure frosting can fix this one. The crumbs taste good, though.

    • Ugh, I hate when stuff like that happens! Sorry it wouldn’t come out of the pan for you! Hope you were able to salvage the crumbs some how.

      • I reconstructed it and then made a thick-ish cream cheese glaze and piped it on top. It actually held together well. Definitely tasted fine!

        PS How fine vs. coarse should the crumb be?

        • Good to hear! It’s been a little while since I made it, but as far as I remember, the cake was pretty dense with a moist crumb.

  11. Made this the other day. Didn’t have any chocolate to top it with, but it was amazing!! Will make again and again! Thanks for the recipe.

Speak Your Mind


Notify via Email Only if someone replies to My Comment