The best of two worlds come together in this recipe: chocolate cake and cheesecake. It's moist, full of chocolate flavor, and with that sweet surprise in the middle that makes it different. A fantastic recipe.
Before we get to this stunning chocolate bundt cake with sour cream pecan ripple, let me vent a bit.
The month of December is passing by rather smoothly, given that it's usually ridiculously hectic. Not so much for me. But everybody is running, in a hurry, with endless lists to tackle, buying, organizing.
Here, since we're almost starting the summer, it coincides with the end of the school year and most people's vacations.
Put that together with Christmas and New Year, not to mention the need to do things like go to the dentist or every doctor you didn't go to during the year, or the urgency to redecorate your living room before you leave for the beach, and you have a recipe for disaster. And crankiness.
Why is it so important to cramp everything you didn't do in a year during the last month? Beats me. And it happens every year. Add very hot days to the mix and the results can be quite agitated.
One thing about writing this blog is that I always want to try new things. No matter how good a recipe might be, it only gets done more than once if it's unbelievably good or I have to take something over to a friend's house and need something that I know is foolproof.
I made this cake many weeks ago, photographed it, ate it, gave the rest to a lucky friend and just waited for the moment to post it. In the meantime, I decided that my computer was too full of crap, by the way of old files, and erased many. I even erased the trash, since I was on a tech-spring-cleaning-roll. The pics were washed away.
But it was worth repeating, not only because it's pretty. It is so good, velvety, perfectly sweet, and chocolaty, with that sour cream pecan tunnel running through it. It delights children and us grown-ups too. I might venture to say that it will be my chocolate bundt cake of choice from now on. Because it's perfect and versatile.
And it unmolds like a dream. Which is the ultimate test of a good bundt cake recipe.
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
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For sour cream ripple:
- 8 oz (225g) sour cream, room temperature
- ¼ cup (50g) of sugar
- 1 egg, at room temperature
- 4 tablespoons coarsely chopped pecans
- 1 tablespoon rum or milk if not using alcohol
- 1 teaspoon vanilla
- ¾ cup unsweetened cocoa powder
- ¾ cup of warm water
- 2 ¼ cups cake flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 6oz unsalted butter, at room temperature
- 1 ¾ cups sugar
- 3 large eggs, at room temperature
- ½ teaspoon vanilla extract
- ¾ cup sour cream, at room temperature
- ½ cup sour cream, at room temperature
- 1 ¼ cup powdered sugar
- ¼ teaspoon vanilla
- ¼ cup chopped pecans
- Preheat the oven to 350º/180°C.
- Butter or spray a bundt cake pan and coat it with fine dry breadcrumbs.
For the sour cream ripple:
- Mix sour cream, sugar, egg, rum (or milk), and vanilla in a small bowl. Reserve.
For the cake:
- In a medium bowl, mix cocoa powder with water. Reserve.
- In a large bowl beat butter and gradually add sugar. Beat until very creamy, about 3 minutes.
- Add eggs, one at a time, mixing well after each addition. Beat for 1 minute after the last one is added.
- Add vanilla and sour cream to the chocolate mixture and mix.
- Sift flour, baking soda, powder, and salt.
- Add dry ingredients in three additions to the butter mixture, alternating with the chocolate mixture in two additions. Don't worry if the batter looks a bit curdled at times.
- Pour into prepared pan, smooth top. Make an indentation with a spoon in the middle of the batter. It will not be too defined, don't worry.
- Mix pecans into sour cream ripple mixture. Pour carefully into the indentation, trying not to let it touch the sides.
- Bake for 60 minutes or until a tester comes out clean.
- Let cool a few minutes and unmold on a wire rack. Let cool completely.
- Pour glaze slowly over cake and sprinkle top with chopped pecans.
For the glaze:
- Mix sour cream, sugar, and vanilla in a small bowl until smooth.
- Prep Time: 20 minutes
- Cooling time: 120 minutes
- Cook Time: 60 minutes
- Category: Cakes
- Method: Baking
- Cuisine: International
Keywords: cheesecake stuffed chocolate cake
Barely adapted from Baking for all Occasions, by Flo Braker