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Fresh Living Network
Step-by-step chocolate bundt cake with sour cream

Step-by-step chocolate bundt cake with sour cream

This dense cake has an intense chocolate flavour and its drier texture makes it ideal to bake in a patterned bundt or kugekoff tin. Its decorative shape means it doesn't need fussy toppings. A simple dusting of icing sugar or cocoa powder will do. We used a pan with a 12-cup capacity (24cm in diameter and about 11cm high).
RECIPE TYPE:Baked goods

For baking tin:

Step 1

  • Mix cocoa and melted butter together. Using a pastry brush, paint inside of pan with mixture.

For cake:

Step 2

  • Adjust oven rack to one rack below middle position.
  • Preheat oven to 180ºC.
  • Place cocoa powder, chocolate, instant coffee and boiling water in a large Pyrex dish.
  • Stir until chocolate has melted and mixture is well blended and smooth.
  • Add sour cream, then beat well with an electric hand beater.
  • Sift flour, salt and baking powder together and set aside.

Step 3

  • Beat butter and oil until well combined. Gradually add castor sugar and beat well.
  • Add vanilla. Beat in eggs, one at a time, adding 1 Tbsp flour with each egg to prevent mixture from over curdling.

Step 4

  • Add one third of the flour.
  • Mix by hand, using a spatula.
  • Follow with half the cocoa mixture.
  • Alternate in this fashion until you have used all the cocoa mixture and dry ingredients.

Step 5

  • Pour cake batter into prepared pan.
  • Tap pan 2-3 times on a work surface to expel all the air bubbles.
  • Place cake on 2 layers of newspaper on a baking tray in oven (this evenly distributes the heat andstops the bottom from burning).
  • Bake for 50 minutes to 1 hour or until an inserted skewer comes out clean.
  • Allow cake to cool in pan on a cooling rack for 10 minutes before turning it out. Allow to cool completely.
  • Dust with icing sugar or cocoa powder.
  • Serve as is or with whipped cream and berries.
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