CHOCO-TACULAR!
Now this might not be a showstopper, but it will be a heartstopper for sure. It’s not like it’s ugly but if you’re looking for one of those super-fancy jobbers, it’s not here. This is understated brilliance with a chocolate taste that’s so rich it will satisfy your deepest chocolaty desires. To have this cake come out perfectly, make sure you move the oven rack to the center before you preheat it. Also, as the name implies, you’ll need sour cream for this to add that moist richness. But if you don’t have that, you can absolutely use Greek yogurt instead. It should be plain but I imagine vanilla would add a nice touch too. I used sour cream myself.
One thing I did replace was the corn syrup in the glaze. You may have noticed there are some ingredients I flat out refuse to cook and bake with. Shortening is one of them and corn syrup is another. If you’re not feeling it with the corn syrup, you can use agave nectar instead. You’ll find that with all the sugars in your supermarket. When the cake is cooling you’ll make the chocolate glaze. Once it’s finished, pour it all over the top and let it run on down the sides for that wild and untamed look. Slice and serve to your adoring guests!
I found this delectable recipe on the Two Peas and Their Pod blog. Click the link below to see the blog and full recipe for this Chocolate Sour Cream Bundt Cake.
CLICK HERE FOR RECIPE
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