Budín de Chocolate is a rich, moist chocolate cake traditionally baked in a Bundt or loaf pan, giving it a distinctive shape.
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It is a popular treat in South America, especially in Paraguay and Argentina, often enjoyed as an afternoon snack.
This Budín de Chocolate recipe adds an American twist by incorporating sour cream, resulting in a rich, velvety cake with a dense yet tender crumb.
A blend of bittersweet chocolate, natural cocoa powder, and a touch of espresso enhances its bold chocolate flavor, while sour cream and brown sugar ensure a perfectly soft and moist texture.
Served with a dollop of whipped cream or a drizzle of vanilla glaze, this Budín de Chocolate is sure to impress. Simple to make yet indulgently flavorful, it's a must-try for every chocolate lover!
For more delicious Cake recipes, check out my Budin de Limon, Banana Bundt Cake with Caramel Sauce, Nesquick Chocolate Cake, and more!
Ingredients You'll Need
- Natural Unsweetened Cocoa Powder: Provides deep, rich chocolate flavor.I used Hershey's brand.
- Bittersweet Chocolate: Adds depth.I like Ghirardelli brand.
- Instant Espresso Powder (Optional): Enhances the chocolate flavor, but you can omit it if you prefer.
- Hot Coffee: Activates the cocoa powder, bringing out its full flavor.It can be substituted with boiling water.
- Full-Fat Sour Cream: Keeps the cake moist and tender while adding a slight tang for balance.
- All-Purpose Flour: Provides structure without making the cake too dense.
- Baking Soda: Helps the cake rise and creates a soft, airy crumb.
- Light Brown Sugar: Adds sweetness and moisture while contributing a slight caramelized flavor.
- Vanilla Extract: Enhances the flavors.
- Unsalted Butter: Creates a rich, tender texture and adds buttery flavor.
- Eggs: Provide structure, stability, and moisture.
See the recipe card for quantities.
How to Make Budín de Chocolate
Note: Full instructions are provided in the recipe card below.
1. Butter and dust a 12-cup Bundt pan with cocoa powder. Preheat oven to 350°F (175°C).
2. Whisk cocoa powder, chocolate, and espresso powder (if using) in a bowl. Pour in boiling coffee, whisk until smooth and cool, then mix in sour cream.
3. In another bowl, combine flour, salt, and baking soda.
Beat butter, sugar, and vanilla until fluffy (3 min). Add eggs one at a time, mixing 30 sec each.
4. On low speed, mix in flour and chocolate/sour cream in three additions, ending with flour. Mix until smooth.
5. Pour batter into the pan and bake for 45-50 min until a skewer comes out with a few crumbs.
6. Cool in the pan for 10 min, then invert onto a wire rack. Let cool for 3 hours.
7. Dust with confectioners' sugar, slice, and serve.
Storage, Make Ahead, & Freezing
Storage: Keep the bundt cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Make-Ahead: Bake the bundt chocolate cake 1-2 days in advance and store it wrapped tightly at room temperature. Dust with confectioners' sugar just before serving.
Freezing: Wrap the whole cake or individual slices tightly in plastic wrap, then in foil. Store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature for a few hours before serving.
Camila's Tips & Variations
- Enhance the Flavor: Add ½ teaspoon cinnamon for a subtle warmth that complements the chocolate.
- Mix ins: Fold ½ cup chopped, lightly toasted nuts (walnuts, pecans, or almonds)or chocolate chips into the batter for extra crunch.
- Mini Bundts or Cupcakes: Divide the batter into mini Bundt pans or cupcake tins and adjust the baking time to 18-22 minutes.
Frequently Asked Questions
Why did my Bundt cake stick to the pan?
Make sure to butter every nook and cranny and dust with cocoa powder or flour. Also, let the cake cool for 10 minutes before inverting-too soon or too late can cause sticking.
Why is my Bundt cake too dense?
Too much flour or overmixing can make it heavy. Use room-temperature ingredients and mix on low speed just until combined.
Why is my cake gummy or underbaked in the center?
The cake may need more baking time. Bake until a skewer inserted comes out with a few moist crumbs, not wet batter. Also, ensure your oven is properly preheated.
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Recipe
Budín de Chocolate
Equipment
- standard 12-cup Bundt pan
- Stand Mixer or Handheld Mixer
Ingredients
For the Budín de Chocolate
- 64 grams (¾ cup) natural unsweetened cocoa powder , plus 1 tablespoon for the pan
- 12 tablespoons unsalted butter , cut into 12 pieces and softened, plus 1 tablespoon for the pan
- 170 grams (6 ounces) bittersweet chocolate, chopped
- 1 teaspoon instant espresso powder (optional)
- 177 ml (¾ cup) leftover coffee or boiling water
- 240 grams (1 cup) full-fat sour cream, room temperature
- 248 grams (1¾ cups) all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 397 grams (2 cups) light brown sugar
- 1 tablespoon vanilla extract
- 5 large eggs , room temperature
- Confectioners' sugar (optional)
Instructions
- Butter and dust all interior surfaces of a standard 12-cup Bundt pan with cocoa powder. Adjust the oven rack to the lower-middle position and heat the oven to 350°F (175°C).
- In a medium heatproof bowl, combine cocoa powder, chopped chocolate, and espresso powder (if using). Pour boiling coffee over the mixture and whisk until smooth. Let cool to room temperature, then whisk in the sour cream.
- In a second bowl, combine the flour, salt, and baking soda.
- In a standing mixer fitted with a flat beater, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes.
- Reduce speed to medium and add eggs one at a time, mixing for about 30 seconds after each addition and scraping down the bowl with a rubber spatula after the first two additions.
- Reduce to medium-low speed (batter may appear separated). Add about one-third of the flour mixture and half of the chocolate/sour cream mixture, mixing until just incorporated, about 20 seconds.
- Scrape the bowl and repeat, adding half of the remaining flour mixture and all of the remaining chocolate mixture. Finally, add the last portion of the flour mixture and beat until just incorporated, about 10 seconds.
- Scrape the bowl and mix on medium-low until the batter is thoroughly combined (about 30 seconds).
- Pour the batter into the prepared Bundt pan, being careful not to pour it onto the sides of the pan.
- Bake until a wooden skewer inserted into the center comes out with a few crumbs attached, 45 to 50 minutes.
- Cool in the pan for 10 minutes, then invert the cake onto a parchment-lined wire rack. Let cool to room temperature for about 3 hours.
- Dust with confectioners' sugar, transfer to a serving platter, and cut into wedges and serve.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
