Death By Chocolate V Recipe -
Death By Chocolate V Recipe
  • READY IN hrs

Death By Chocolate V

Recipe by  

"A delightful chocolate Bundt cake made from scratch with sour cream and studded with chocolate chips. For a variation, replace 1/4 cup of the water with Grand Marnier."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt pan Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, baking soda and cocoa. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, water and vanilla. Beat in the flour mixture just until incorporated. Stir in chocolate chips. Pour batter into prepared pan.
  3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. When cake is cool, sift confectioners' sugar over the top.
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Reviews More Reviews

Most Helpful Positive Review
Jan 22, 2009

This cake really could be deadly! After reading other people's reviews, which said that the cake was dry, I made the following modifications: -Used only 1 7/8 c. flour (if you don't have a 1/8 c. measure, use 3/4 c. plus 2 Tbsp.) -Used 3/4 c. cocoa powder -Used 1/2 c. butter -Added 1/2 c. applesauce Then when it was cool, I frosted it with the Easy Chocolate Bundt Cake Glaze from this site--it was super delicious! It makes a great birthday cake! =D

Most Helpful Critical Review
Dec 01, 2003

Way too dry. For a fabulous recipe--see "Chocolate Cavity Maker Cake" also on this site.

Aug 29, 2002

The first time I made this cake, it was much too dry. So, I doubled the amt.of butter, added an extra egg, and used a bit more sour cream. I also topped it with a bittersweet chocolate glaze and used half peanut-butter chips and half chocolate chips- magnificent!

Dec 01, 2003

Horrible! This cake was so dry that it was inedible. I brought it to a party and I was embarrassed. It ended up in the garbage. A waste of time and ingredients! Get this recipe off the site.

Sep 11, 2005

I thought this recipe was great! I read the reviews and made some changes. I doubled the butter, added a 1/2 c. of applesauce and added a little less flour than what the recipe called for. I also baked it for only 50 minutes. Very moist... everyone loved it :)

Dec 29, 2007

This recipe requires 1/2 cup butter instead of 1/4 cup, 1 cup water with two or 3 teaspoons instant decaf coffee disolved in it instead of 1/2 cup plain water, and 2 cups semisweet MINI chips. Then it will be great!!! If you don't like coffee flavor, don't worry. It is not strong and just makes the chocolate taste better.

Mar 19, 2007

We loved this cake! Taking suggestions from other cook's reviews,I used 3/4c-Smart Balance brand spread INSTEAD of butter; 2c-Raw Sugar (dissolved in the 1/2c water and added w/creamed spread); 3 Eggs; and 1+1/2c-sour cream. I served each slice w/freshly whipped cream and a shake of cinnamon. PERFECT!!

Oct 21, 2005

This was AMAZING! Well, let me explain something first. I didn't make it with sugar, I made it with Splenda For Baking, since I had people who were on diets and/or diabetic. I also used fat free sour cream. It was sooo delicious, and I got such compliments! I can't wait to try it with sugar and regular sour cream to see if it's better or not. I will definitely make this many times, and I have already had 2 people ask for the recipe. Buffy, thanks so much!


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  • Calories
  • 439 kcal
  • 22%
  • Carbohydrates
  • 70.5 g
  • 23%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 190 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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