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 👊🏻
Moist and tender Chocolate Sour Cream Bundt Cake dripping with dark chocolate ganache.
- 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
- 200 grams (1 and 1/3 cup) good quality dark chocolate
- 180 ml (3/4 cup) thickened or heavy cream
- Grease a 10-12 cup capacity 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.
This recipe was first published on Sweetest Menu in May 2015.