A deliciously rich Chocolate Sour Cream Bundt Cake covered in a creamy two-ingredient chocolate ganache. With a rich, velvety texture, this is hands-down my favourite chocolate cake recipe.
Sometimes life calls for chocolate cake.
Especially when it’s dripping with dark chocolate ganache. This Chocolate Sour Cream Bundt Cake is one of those amazing homemade desserts that everyone will just love.
The chocolate cake has a velvety texture and the addition of sour cream adds lovely depth of flavour. Simple, sweet and perfect for chocoholics like you and me.
I’ll be honest with you. This Chocolate Sour Cream Bundt Cake is my go-to cake. Any dinner party, birthday or celebration, this is the cake I’ll take. Not only is it beautiful, it’s a total crowdpleaser. I mean, who doesn’t love a big slice of chocolate cake?
Especially when its coated with creamy chocolate ganache. That’s the other reason why I love it. Instead of whipping up a big bowl of frosting, all you need to do is make a two-ingredient chocolate ganache – one that pairs perfectly with the moist cocoa-laden cake.
How to make chocolate ganache
Have you ever made chocolate ganache before? You are going to love it. I use it all the time to make drips on my layer cakes or to make the perfect Chocolate Tart or creamy Chocolate Truffles. It tastes amazing and is extremely versatile when it comes to desserts.
So, all you need to do it chop your chocolate by hand – yes, you can use milk, white or dark chocolate. I prefer dark chocolate as it is just sweet enough. You can also use chocolate chips. Then pour over hot cream. You can warm your cream in the microwave or on the stovetop. You don’t want to boil it, you just want it hot to the touch.
Leave your ganache to sit for approximately 5 minutes, before whisking until smooth. Voila! Two ingredient chocolate ganache.
The ratio of chocolate to cream will vary, depending on what you are using it for. A little less cream, will make a thicker ganache, while more cream, a drippy ganache. Your ganache will firm up over time and should be stored in the fridge, if you’re not using it straight away. It never lasts long in my house.
How to get a cake out of a bundt pan
Have you ever had your cake stick to your bundt pan? It can be so disappointing after all your hard work. To prevent your cake from sticking, I recommend taking the time to greasing your bundt pan really well with butter. Use a paper towel to smear butter all over your bundt pan – getting into every single nook and cranny. Double check that you’ve covered every single inch, from the top to the bottom – especially around the middle panel.
When it comes to removing your cake, leave it to cool for 10-15 minutes, then gently run a butter knife around the edges to loosen the cake, and in the middle. Place a plate over the top of your bundt pan, then flip over the plate and pan in one swift movement. Your cake should come out in once piece. If it doesn’t – don’t worry. We’ve all been there – it’ll still taste amazing.
You will seriously love this Sour Cream Chocolate Bundt Cake because –
- It looks incredible – simple but stunning, perfect for any occasion
- It’s surprisingly easy to make with a two ingredient frosting
- It tastes like the BEST chocolate cake ever
- It easily feeds a crowd – and it even freezes well
Now I’ve written this blog post, I’m desperate for another slice of this Chocolate Sour Cream Bundt Cake. Lucky, I have all the ingredients sitting in my pantry right now. Let’s do this 👊🏻
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Print
Chocolate Sour Cream Bundt Cake
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 10-12
- Category: Dessert
- Cuisine: American
Description
Moist and tender Chocolate Sour Cream Bundt Cake dripping with dark chocolate ganache.
Ingredients
Chocolate cake
- 230 gram (1 cup or 2 sticks) unsalted butter, room temperature
- 200 grams (1 cup) caster sugar
- 135 grams (3/4 cup) brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 245 grams (1 and 3/4 cup) plain flour
- 60 grams (3/4 cup) cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 120ml (1/2 cup) hot water
- 240 ml (1 cup) sour cream, room temperature
Chocolate ganache
- 200 grams (1 and 1/3 cup) good quality dark chocolate
- 180 ml (3/4 cup) thickened or heavy cream
Instructions
- Grease your bundt cake tin really well with butter. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, add butter and sugars and beat with an electric mixer until pale and creamy.
- Add vanilla and eggs, one 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 plain flour, cocoa powder, baking powder and baking soda and lightly whisk.
- Add dry ingredients to the wet, along with the hot water and gently fold with a spatula. Finally, add the sour cream and fold until the mixture is completely combined and smooth. It will be quite thick – this is fine.
- Pour chocolate batter into prepared bundt pan and 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.
- To make chocolate ganache, chop dark chocolate and transfer to a 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.
- Gently whisk the mixture until smooth. Leave to stand for a few minutes and it will thicken slightly. Then pour chocolate ganache over the top of your cake.
Keywords: Chocolate, Bundt, Sour cream, Cake
This recipe was first published on Sweetest Menu in May 2015.
Can I make this as a two layer cake as well?
Hi Patricia, yes you could or you could try my Chocolate Fudge Cake.
Cake was delicious! I loved it! Also since it’s getting close to Halloween, I made my cake look like a pumpkin. My family really like the cake. The best cake I ever had!!!
★★★★★
Aww this makes me so happy! I’m so glad you loved it!
This cake sounds yummy just one question. Instead of grease the pan with butter. Can you use cake release L like Wilton’s
Hi Christy, I’ve never used it myself but I assume it’s a grease proof spray? That should be fine, just make you grease every little nook and cranny so the cake doesn’t stick.
I just made this cake for a family get-together and I got so many compliments on it! Exactly the right amount of moisture and density so that each bite could be cut with a fork without falling apart and still melt in the mouth.
★★★★★
I love hearing this Jing! So glad you enjoyed it – thanks for the lovely feedback!
Could I use a tube pan instead of a bundt pan?
Hi, yes this would be fine!
Can I freeze this cake?
Yes you can.
Thank you so much for this incredible recipe Jess! I very rarely bake cakes so am not very confident but this was so easy to follow and the cake not only looks amazing but is delicious! Am looking forward to making and eating your cake again and again 🙂
★★★★★
Aww you are so welcome Amanda! I’m so glad you liked it! Thank you for the lovely feedback.
looks lovely but what size/capacity is your Bundt tin?
Hi, I used a 10-cup capacity bundt pan for this recipe (25x8cm).
thanks! would suit a nordicware one perfectly then 🙂
Holy moly! I just made this cake and it was hands down the best chocolate cake I’ve ever made. It was also my first bundt cake! Just brilliant. Thanks so much! Canberra (Australia) winter nights never tasted so good.
★★★★★
Aww so glad to hear that Karyn! The perfect way to enjoy a chilly evening ☺️
Made this cake last night, as I had a bowl of chocolate icing left from a school project. Oh WOW!!! I love Bundt cakes and this one is superb! A definite keeper :))
Awesome! So glad you like it Marna!
I made this chocolate cake and i have to say this is perfect! I love how it turn out and it tastes delicious. It’s perfectly rich and soft. Enjoying my slice right now. Thank you for sharing this wonderful recipe to us. Lots of love and more power to you 😘. Continue to inspire others.
★★★★★
Wow thank you for such a kind review Irine! I’m so glad you loved this cake – it’s one of my favourites!!
This looks absolutely delicious! Do you know the baking time for a half sheet pan as well as 8 or 9 inch layers? Thank you.
Hi Cheryl, it really depends how deep the batter will be, but I recommend checking from about the 25 or 30 minute mark, and then checking every 5 minutes from there by inserting a skewer into the middle. Hope that helps!
Hello! Can this be made in other pans other than bundt? My intention is to make a layered cake with this recipe 🙂
Hi Elsa, it sure can! My suggestion would be splitting it between two 8-inch size cake pans. You could have to adjust the cooking tome accordingly as the cake will cook much faster. Hope that helps!
Oh mY gOodnes!!! Ok well It took me three times to master this recipee. But the fails were my fault. But that third time! It was delicious! Picture perfect…moist beautiful.
I made the flops into cake pops and they were crazy good too!! Absolutely amazing!!!
★★★★★
Aww good on you for persevering Rachel! I’m so glad you enjoyed the cake – and making less-than-perfect cake into cake pops is a great idea ☺️ Thank you for trying one of my recipes!
After seeing the picture of this cake on Instagram, I saved the post because it looked sooooo good! I made this yesterday for my dad’s birthday – using cake and pastry flour because I was completely out of ap flour – and it was AMAZING! Easy to make AND tastes incredible? Yes and yes! This will now be my go to chocolate cake recipe for every occasion!
★★★★★
Thank you so much for the lovely feedback Dani! I’m so pleased you enjoyed this cake – it really is my fave chocolate cake ☺️
This cake looks so good and rich! I love the chocolatey texture ♥
★★★★★
Thanks Natalie! ☺️
This is the best cake!
★★★★★
So glad you enjoyed it Josh!
My family always thinks it’s time for chocolate cake. Your Bundt cake looks moist and delectable—and your glaze make it even more irresistible!!
Hi Jess! I found you via Fabulous Foodie Fridays. LOVE the look of this cake, chocolate and sour cream are possibly my two favourite ingredients to bake with. Have a great weekend 🙂
Hi Sally, fantastic! Thanks for stopping by! I couldn’t agree more, I think this is my favourite cake ever!
I love any cake with sour cream in it, the texture is just sublime! This one had me drooling!
Totally Sammy, isn’t it great! Thanks for stopping by!