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.
Let’s Bake
Chocolate Sour Cream Bundt Cake
Moist and tender Chocolate Sour Cream Bundt Cake dripping with dark chocolate ganache.
Ingredients
Chocolate cake
- 230 gram (1 cup or 2 sticks) butter, room temperature
- 200 grams (1 cup) caster sugar or granulated 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 or all purpose 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 a 10-12 cup capacity bundt cake pan 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.
This recipe was first published on Sweetest Menu in May 2015.
Claudia says
Made this one the other day.. this is the best chocolate cake ever .. thanks for the recipe!!!!
Jessica Holmes says
Yaay! So glad you enjoyed it Claudia!
Kathleen Glaze says
Just made this cake 4 work tomorrow so I haven’t tasted it but the chocolate ganache was way too much I had to throw half of it away so I would cut that back half and use less cream next time but just my opinion because I hate wasting food
Jessica Holmes says
Hi Kathleen, hope you enjoyed the cake. And of course, you can just half the frosting if you prefer next time.
Kathleen Glaze says
The cake was delicious I actually used sugar-free chocolate for the ganache and I cut up some Bailey’s filled chocolates that I had from Mexico and put them inside the batter it was a hit
Jessica Holmes says
That sounds lovely!
Derenda Whitaker says
Can I double this recipe to make a taller/larger bundt cake?
Jessica Holmes says
Hi Derenda, you could but this already makes quite a lot of cake batter, so if you doubled it, it would take quite a while to cook.
Coral Johnson says
Hi Jessica,
I made this Chocolate Sour Cream Bundt Cake this morning and it cooked beautifully and everyone said it tasted great with the ganache and strawberries for decoration. Many thanks for an excellent recipe as I love a successful cooking outcome. I’ve been looking through your web site and copied many other recipes to make for my workplace’s events.
Best wishes, Coral
Jessica Holmes says
Hi Coral! Aw I love hearing that! I’m so glad you enjoyed this cake – it’s one of my faves ☺️ Thank you so much for the lovely feedback. I hope you get to try another of my recipes soon! X
Jane O'Rourke says
just made this for a small dinner party…gorgeous…
Jessica Holmes says
Aww so glad you enjoyed it Jane! ☺️
Patricia Roux says
Can I make this as a two layer cake as well?
Jessica Holmes says
Hi Patricia, yes you could or you could try my Chocolate Fudge Cake.
Cake Lover!!! says
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!!!
Jessica Holmes says
Aww this makes me so happy! I’m so glad you loved it!
Christy Horne says
This cake sounds yummy just one question. Instead of grease the pan with butter. Can you use cake release L like Wilton’s
Jessica Holmes says
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.
Juls says
Can I bake this recipe in a loaf pan?
Jessica Holmes says
Yes you can bake this cake in any pan really – it does make quite a bit of batter so you might need to two loaf pans depending on their size. You may also need to adjust the cooking time.
Jing says
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.
Jessica Holmes says
I love hearing this Jing! So glad you enjoyed it – thanks for the lovely feedback!
E Gelfond says
Could I use a tube pan instead of a bundt pan?
Jessica Holmes says
Hi, yes this would be fine!
Selena drescher says
Can I freeze this cake?
Jessica Holmes says
Yes you can.
Amanda says
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 🙂
Jessica Holmes says
Aww you are so welcome Amanda! I’m so glad you liked it! Thank you for the lovely feedback.
KK says
looks lovely but what size/capacity is your Bundt tin?
Jessica Holmes says
Hi, I used a 10-cup capacity bundt pan for this recipe (25x8cm).
KK says
thanks! would suit a nordicware one perfectly then 🙂
Karyn Ervin says
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.
Jessica Holmes says
Aww so glad to hear that Karyn! The perfect way to enjoy a chilly evening ☺️
Marna says
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 :))
Jessica Holmes says
Awesome! So glad you like it Marna!