Sometimes life calls for chocolate cake. Actually I’ll take any excuse to have a piece of cake. Especially when it’s dripping with dark chocolate ganache. This Chocolate Sour Cream Bundt Cake is so good, I can’t even describe it.
The chocolate cake has the softest texture I have ever seen and the addition of sour cream adds lovely flavour and cuts through the sweetness. Aren’t bundt cakes the prettiest? There is no hidden peanut butter or cookie dough, just chocolate on chocolate. Simple, sweet and perfect for chocoholics like me.
I made this cake a few weeks ago and loved it. I wrote down all the ingredients as I made it and was really happy with the results. Then about a week later, I sat down to write out the recipe in full and had a total mind blank. I could not remember how I made this cake.
So I had to make it again. Any excuse for chocolate cake, am I right? And this time, I wrote the recipe out straight away – lesson learnt! But seriously, this cake is incredible. It just came out of the oven for the second time and I already ate two pieces. Oops.
It is the fluffiest cake I have ever made with a truly tender crumb. My rule when it comes to cake, is NO dry cake allowed. That is always my number one priority and this cake is a far cry from the dry chocolate cake you might be used to.
It is so moist but still light in texture and has a delicious chocolate flavour, offset by the tangy taste of sour cream. Drizzled with rich chocolate ganache, it is the perfect chocolate cake. I could rave about this cake all day but I’d rather you get your baking mittens on so you can see for yourself!
Chocolate Sour Cream Bundt Cake
Serves 10 – 12
1 cup and 1 tablespoon (250 grams) unsalted butter, room temperature
1 cup (200 grams) caster sugar
3/4 cup (135 grams) brown sugar
2 teaspoons vanilla extract
3 large eggs, room temperature
1 and 3/4 cup (245 grams) plain flour
3/4 cup (60 grams) cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup (120ml) hot water
1 cup (240 ml) sour cream, room temperature
1 cup (180 grams) good quality dark chocolate
1 cup (240ml) thickened or heavy cream
Grease your bundt cake tin well with butter. Preheat the oven to 180 (360 F). In a large mixing bowl, cream the butter and sugars with an electric mixer until pale, approximately 4 minutes. Add the vanilla extract and beat again. Add one egg at a time and continue to beat until mixture is combined and creamy. Boil the kettle and pour out 1/2 cup water and set aside. In a separate bowl, sift the plain flour, cocoa powder, baking powder and baking soda and lightly whisk. Add the dry ingredients to the wet, along with half of the hot water and gently fold with a spatula. Add the rest of the hot water and continue to fold. Finally, add the sour cream and fold until the mixture is completely combined and smooth. It will be quite thick – this is fine.
Pour the chocolate batter into your prepared bundt pan and then bake for approximately 40 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool for about 15 minutes before carefully transferring to a wire rack to cool completely. Meanwhile, make the chocolate ganache. Chop your dark chocolate into small pieces and transfer to a heat proof bowl. In a small saucepan, add your cream and pop on a medium heat. Once the cream is warm but not boiling, pour the cream over the chocolate and leave for 2-3 minutes. Once the time is up, gently whisk the mixture until smooth. Leave to stand for a few minutes and it will thicken slightly. Then pour the chocolate ganache all over your cake.