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.

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