Despite the recent influx of chocolate-covered features here on BitterSweet, I swear the trend is entirely unintentional. Given the festive season that’s upon us, I’d much rather share treats infused with bright spices, sweet winter fruits, and hearty whole grains. The catch here is that I’m typically not baking for myself, but for others, and there are quite a few picky eaters on my list. While you can never please everyone, you can bet I’m still going to try.
Eliminating the Most Polarizing Flavors Means:
- Most nuts and dried fruits are out.
- Anise and clove are incredibly polarizing flavors.
- Nothing with booze for the staunch non-drinkers.
- Vegetable-haters object loudly to pumpkin in any format, which means that butternut and sweet potatoes are also out.
What, then, is left in the average baker’s arsenal?
Everyone loves chocolate, aside from liars and the mentally unstable. This one is nothing new, and in fact, is quite a throw back. Pilfered from my mother’s recipe box on a recent visit, this classic chocolate cake is brought to you by my Great Nana Blanche. I never met the woman, but clearly, she knew how to cook for a crowd. Easily modified to yield layers, cupcakes, or a bundt, the basic formula never disappoints.
If you’re also going crazy trying to make something special for a number of picky eaters, take a hint from the classics. Sometimes, you just can’t beat a tried-and-true, old-fashioned chocolate cake. There’s a reason why those recipes have survived through so many years.
Great Nana Blanche's Sour Cream Chocolate Cake (Veganized)
This tried-and-true, old-fashioned chocolate cake has been handed down through my family through generations. I simply veganized to to keep up with modern demands and ingredients.
- 1/2 Cup Vegan Butter
- 1 Cup Granulated Sugar
- 1/2 Cup Vegan Sour Cream
- 1/4 Cup Plain Vegan Yogurt
- 1 Teaspoon Vanilla Extract
- 1 1/2 Cups All-Purpose Flour
- 1/3 Cup Cocoa Powder
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Cup Hot Water
- Simple Chocolate Glaze (Optional)
- Preheat your oven to 350 degrees and lightly grease your baking vessel of choice.*
- In the bowl of your stand mixer, cream together the vegan butter and sugar until smooth and fluffy. Add in the sour cream, yogurt, and vanilla, mixing until homogeneous. Pause to scrape down the sides of the bowl with a spatula as needed to ensure that all the ingredients are fully incorporated.
- In a separate bowl, whisk together the flour, cocoa, baking soda, and salt. Add the dry ingredients to the butter mixture alternately with the hot water. Mix just until smooth.
- *You have many options for the final shape of this cake, and all are equally delicious! Simply adjust the baking time accordingly:
- 9×5 loaf pan = 45 – 50 minutes
- 12 – 14 cupcakes = 16 – 18 minutes
- 8 layer cake round = 30 – 35 minutes
- 10-cup bundt pan = doubled recipe, baked for 60 – 70 minutes
- 6 – 8 mini bundts = 20 – 25 minutes
- Let cool completely before glazing, if desired.
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Amount Per Serving: Calories: 338Total Fat: 15gSaturated Fat: 5gTrans Fat: 2gUnsaturated Fat: 9gCholesterol: 1mgSodium: 311mgCarbohydrates: 47gFiber: 1gSugar: 27gProtein: 4g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
17 thoughts on “Nothing Bundt Chocolate”
They look so yummy!
How amazing this looks !!
I love this idea so much! I need a dessert for Hanukkah dinner on Monday and have been trying to come up with some different. I haven’t made a bundt in years! What do you use for a glaze?
Sorry that wasn’t clearer! The glaze pictured here is a simple confectioner’s sugar and cocoa powder mix, similar to the formula linked to here, but you could also do a simple ganache with melted chocolate and coconut milk. It’s hard to go too far wrong. :)
Thanks for the old tried and tested favorites from years gone by. To me, nothing beats them. I have baby bundts and this veganized one will be amazing for my vegan part of the family. I am sqving this for later. 🌹🌹🌹
Thanks for the old tried and tested favorites from years gone by. To me, nothing beats them. I have baby bundts and this veganized one will be amazing for my vegan part of the family. I am saving this for later. 🌹🌹🌹a
I love chocolate, especially dark, so I don’t mind at all These would be great in the baby bundt pans and I have a set that I’ve used to make baked doughnuts. Why not cake as well?
Can never go wrong with chocolate and this looks amazing. Thanks!
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Amazing bundt cakes! Chocolate is always a great choice! :-)
Hope you had a fabulous Christmas Day Hannah! Can’t wait to see what you’re preparing for New Year’s Eve!
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These look so rich and dark! I love adding yogurt or sour cream to cake mixes. Makes them so moist. Nice work transforming an old family recipe to vegan.
Is there a reason for the discrepancies in the amounts of sour cream/yogurt between your version and the original? Was the original too dry, or do you just prefer it that way?
Duh, just realised it’s to make up for the egg. Never mind.
No worries! Sorry if it was unclear to begin with.
Dark Chocolate is kind of ma favorite .Sorry to ask but Have you posted a video of making this recipe as well. We would love to see that as well.