Chocolate Bundt Cake with Sour Cream Pecan Ripple

Chocolate Bundt Cake with Sour Cream Pecan Ripple

  • Yield: 8 servings 1x



For sour cream ripple:

  • 8 oz 225g sour cream, room tº
  • ¼ cup sugar
  • 1 egg
  • 4 Tbs coarsely chopped pecans
  • 1 Tbs rum or 1 teaspoon vanilla

For cake:

  • ¾ cup unsweetened cocoa powder
  • ¾ cup warm water
  • 2 ¼ cups cake flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt 6oz. (170g unsalted butter, at room tº)
  • 1 ¾ cups sugar
  • 3 large eggs
  • ½ teaspoon vanilla extract
  • ¾ cup sour cream (at room tº)

For glaze:

  • ½ cup sour cream
  • 1 ¼ cup powdered sugar
  • ¼ teaspoon vanilla
  • ¼ cup chopped pecans


  1. Preheat oven to 350º.
  2. Butter or spray a bundt cake pan and coat it with fine dry breadcrumbs.

For sour cream ripple:

  1. Mix sour cream, sugar, egg and rum or vanilla in a small bowl. Reserve.

For cake:

  1. In a medium bowl, mix cocoa powder with water. Reserve.
  2. In a large bowl beat butter and gradually add sugar. Beat until very creamy, about 3 minutes.
  3. Add eggs, one at a time, mixing well after each addition. Beat for 1 minutes after the last one is added.
  4. Add vanilla and sour cream to chocolate mixture and mix.
  5. Sift flour, baking soda, powder and salt.
  6. Add dry ingredients in three additions to butter mixture, alternating with chocolate mixture in two additions. Don’t worry if the batter looks a bit curdled at times.
  7. 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.
  8. Mix pecans into sour cream ripple mixture. Pour carefully into the indentation, trying not to let it touch the sides.
  9. Bake for 60 minutes or until a tester comes out clean.
  10. Let cool a few minutes and unmold on a wire rack. Let cool completely.
  11. Pour glaze slowly over cake and sprinkle top with chopped pecans.

For glaze:

  1. Mix sour cream, sugar and vanilla in a small bowl.