Usually this
Moist Chocolate Bundt Cake is our go-to chocolate cake but I printed a recipe from America's Test Kitchen for Chocolate Sour Cream Bundt Cake, we made it over Labor Day weekend, and now we're not sure which cake we like more!
This one isn't quite as dark and spongy but in some ways it seems more decadent.
The yummy flavor isn't just from the chocolate. There's also instant espresso, sour cream, light brown sugar (not white granulated), vanilla, and five eggs. It's easy to make, just be sure to thoroughly coat the bundt pan with the butter-cocoa mixture so that the cake doesn't stick.
Both cakes have been big hits with our friends. Maybe next year we'll have to make both for a side by side comparison and see which is liked more?
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