Chocolate Sour Cream Bundt Cake
This Chocolate Sour Cream Bundt Cake is possibly the best chocolate cake you’ll ever taste. It’s an easy recipe, and with the rich chocolate ganache, it’s perfect for any occasion that calls for a delicious chocolate cake. Feel free to bake it in layer cake pans or any pan you prefer if you don’t have a bundt pan.
I know I seem to always say this, but I love chocolate. I mean, I really, really love chocolate. And I’m a little particular about the kind of chocolate I enjoy. I prefer dark chocolate over milk chocolate when eating straight chocolate.
Why You’ll Love Chocolate Sour Cream Bundt Cake
Ingredients
Get the full ingredient list and full instructions for this chocolate bundt cake in the printable recipe card below.
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Ganache or Glaze?
This cake is delicious naked with no icing or frosting, ganache or glaze. But if you want to make it without the chocolate ganache, you could try a chocolate glaze, sprinkle shaved or chopped chocolate over slices or sprinkle with confectioners sugar before serving!
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- Ultimate Chicken Noodle Soup Recipe
- and of course this one, is the 6th – the Ultimate Chocolate Cake Recipe.
Be sure and visit the other amazing chocolate cake recipes this month:
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Printable Recipe for Chocolate Sour Cream Bundt Cake (The Best Chocolate Cake Recipe!)
Chocolate Sour Cream Bundt Cake
Ingredients
Cake:
- 1 cup cocoa powder sifted, plus more for dusting pan
- 7.5 ounces semisweet chocolate finely chopped
- 1 cup boiling water
- 2.25 cups all-purpose flour
- 1.25 teaspoon baking soda
- 1.25 teaspoon salt
- 1.25 cups unsalted butter
- 2.5 cups brown sugar
- 5 eggs lightly beaten
- 4 teaspoons vanilla extract
- 1.5 cups sour cream
- 1.5 cups semisweet chocolate chips
Ganache:
- 6 ounces semisweet chocolate finely chopped
- 2 tablespoons unsalted butter
- ½ cup heavy cream
Instructions
- Have all ingredients at room temperature. Preheat an oven to 325 degrees F. Grease well, a 12 cup bundt cake pan and dust with cocoa powder; tap out the excess.
- To make the cake, in a bowl, combine the 1/2 cup cocoa powder and the chocolate. Add the boiling water and whisk until the chocolate melts and the chocolate mixture is smooth and blended. Set aside.
- Over a sheet of parchment, sift together the flour, baking soda and salt. Set aside.
- In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low, add the brown sugar and beat until blended. Increase the speed to medium and continue beating until the mixture is light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating until incorporated before adding more and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla until incorporated, about 1 minute.
- Reduce the speed to low and add the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, beating just until blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until no white streaks are visible, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, gently stir in the chocolate chips.
- Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached to it, 60 to 65 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 1 hour.
- Return the cooled cake to the pan. Using a serrated knife, gently saw off any excess cake that extends over the edge of the pan. Set the wire rack on a parchment paper lines baking sheet. Invert the pan onto the rack and lift off the pan.
- Meanwhile make the ganache: In a heatproof bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter. Whisk until the melt and the mixture is smooth.
- Pour the ganache over the top of the cake, allowing the ganache, to drip down the sides. Let the cake stand until the ganache is set, at least 15 minutes.
Nutrition Facts
Sounds wonderful!
Very wonderful! thanks for stopping by!
That’s so funny … not only did we make similar recipes, our versions are posted right next to each other. Glad your came out intact.
Dena, I love it when stuff like that happens. And no, I just played a little trick with the lighting and camera, you can’t see the huge area that didn’t want to release from the pan 😉
Yum, there was sour cream in my Chocolate Fudge Bundt Cake too and it made it so rich. Looks great! -Kelly @ Semi Homemade Mom #57
Kelly, your cake is gorgeous!! Sour cream is a definite must in any future chocolate cakes I make. thanks for stopping by!
I will have to share this with my mom – she’s a huge dark chocolate fan. Me? I’m one of those rare women that actually do not care for chocolate at all 🙂 I have a salt tooth instead of a sweet tooth!
I know a few others just like you, and while it’s a mystery to me – there’s plenty of things the world just adores that I don’t either. haha
Your mom would love this cake – so delish. Thanks for stopping by!
Two and a half sticks of butter??? Oh yeah oh yeah!
Seems a bit extreme, really – doesn’t it? But man it didn’t disappoint. I don’t know what would happen if you cut that butter in half, but there is no way I was finding out. So good! haha
Thanks for visiting!
This looks delicious! I love the glaze! Beautiful cake!
Very delish! The glaze was amazing, I actually plan to use it on diff. cakes and other desserts – it was so perfect. Thank you!
Yum, this looks delicious!
What a terrific blog! Thanks so much for coming by and seeing my chocolate cake. Yours looks so incredibly decadent.
Would love if you shared at my “Beat the Winter Blues” party on Saturday.
I adore sour cream in chocolate cakes and this one looks so dark and delicious.
If you haven’t already, I’d love for you to check out my Crazy Cooking Challenge entry: Double Chocolate Meyer Lemon Mousse Cake
Lisa~~
Cook Lisa Cook
This is a lovely cake and a great choice for the challenge.
I just love the sour cream in the recipe for your wonderful Bundt Cake, it looks delicious. Thanks for sharing and hope you have a wonderful week!
Miz Helen
#7
Sour Cream makes the best addition to a cake. This looks fantastic!
I love using sour cream in cakes! I bet your cake was moist!
Jen #79