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.
Lisa says
Turned out amazing! The cake is a little lighter than a traditional pound cake but the texture and flavor are wonderful. I think the brown sugar adds a great flavor and I’m so impressed! I followed the recipe as written. 10/10 will make again!! 🙂
Jessica Holmes says
Thank you so much Lisa! I’m so glad you enjoyed it!
Candice says
Such a hit! And so easy to whip together. Paired it with a raspberry whip cream. Definitely a keeper.
Thank you!
Jessica Holmes says
That sounds amazing Candice! So glad you enjoyed it!
Enza says
Can you make this day before a dinner party and should it be refrigerated? Thanks!
Jessica Holmes says
Absolutely! The cake keeps really well and stay moist. I would keep the cake in an airtight container at room temperature and just pour over the ganache right before serving.
Cait says
Thank you for this recipe! It saved me a trip to the grocery store and the effort required for a fancy dinner party dessert while still majorly impressing our guests! The ingredients are staples, the directions are simple. The cake was delicious with a moist, spongy texture. And that ganache! It was effortless and amazing! I found your site through Duck Duck Go. I’m so thankful! I will definitely be using your other recipes soon. 😊
Jessica Holmes says
Hooray! I’m so happy to hear that Cait! Glad you found me and that the cake was a hit. Well done!
Cristina says
This is so yummy! I want to try make it into a round cake instead for my son’s birthday party. If it makes 2 layers what would you suggest to put in between as a cream or something ?
Jessica Holmes says
Oh yes, that would be amazing!
Leanne says
Lovely cake! Made only half the quantity. Made cupcakes out of them and bakes them for 20 minutes.
Jessica Holmes says
Great idea Leanne! Glad you enjoyed it!
Nondini says
Is this the same recipe as your chocolate fudge cake ?
Jessica Holmes says
Not quite but similar!
Kira says
Hi, I’m going to attempt this cake, the brown sugar though, is that normal granulated brown sugar or soft packed brown sugar?
Jessica Holmes says
Hi Kira, our brown sugar is just regular brown sugar, similar to light brown sugar – does that help?
Kira says
I think that’s granulated/Demerara sugar, I can see bits of that in the cake now it’s cooked, but I think next time I’ll use Light brown soft sugar
Jessica Holmes says
Hi Kira, yes it’s definitely not demerara sugar, light brown soft sugar sounds like the way to go.
Tanya says
How is this cake so dark? What type of cocoa did you use ?
Jessica Holmes says
Hi Tanya, I used Nestle 100% natural cocoa powder for this recipe.
Tanya says
Hey there, will Dutched cocoa powder work? I tried this using Bourneville cocoa powder from Woolworths and it did not look like your picture 🙁
Jessica Holmes says
Yes it will!
Alex says
Turned out perfectly. The ideal balance between rich and light. I was a bit short on sour cream so I made up the difference in milk and it still came out really well.
Jessica Holmes says
Oh love hearing that Alex! Thank you for the lovely feedback.
Oopa says
Hi,
I want to make this for my son’s bithday. Any substitution for sour cream, please? and how much of it. Will homenade buttermilk or curds do?
Thanks a lot.
Jessica Holmes says
Hi, the best substitute would be full fat Greek or natural yogurt.
Rajyasree says
Can I bake this in a 9-inch round tin instead of a Bundt pan? Should I increase the baking time?
Jessica Holmes says
Hi, yes you can. Or it may even make two layers. It’ll just depend on the depth of the batter. You’ll know it’s ready when a skewer inserted into the centre comes out clean.
Rajyasree says
Thank you.
Shirley says
Can l use Dutch processed coca?
Jessica Holmes says
Yes!
Jayne says
I halved this recipe & made into bundtlettes. They were absolutely delicious & a big hit with my family.
Jessica Holmes says
Yay! Love hearing that Jayne!
Zana says
Hi Jane,
Can i confirm, all the ingredients in the recipe you halved?including baking powder and soda?
I would love to try for smaller size.
Thanks!
Jayne says
Yes, I just halved all the ingredients
Liz says
Loved this cake – new fam jam favorite and it was so easy to follow. I added a smidge more cocoa powder to intensify the chocolate flavor and it worked well. Thanks for sharing.
Jessica Holmes says
Yaaay! Love hearing that Liz!
Ashley says
May I use cake flour instead of plain flour? Would I need to omit or decrease the amount of baking powder and baking soda?
Jessica Holmes says
Hi Ashley, I haven’t tested this cake with cake flour but it works really well with plain or all purpose flour. There shouldn’t be any need to change the raising agents.