This is probably the best chocolate cake we have ever had. An easy recipe, this Chocolate Sour Cream Bundt Cake is absolutely perfect for any chocolate cake need you have.
Don’t want to make it in a bundt cake? Simply use layer cake pans or whatever you wish!
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.
Cakes have to have a certain flavor. So when our Crazy Cooking Challenge this month was for the Best Chocolate Cake, I knew it wouldn’t be that hard to find one, and I certainly wasn’t going to stress out testing a few recipes.
Interestingly, I only tested two and then found this one and was absolutely sold.
My crazy cooking challenge chocolate cake came from the blog Lick The Bowl Good, which trust me I did. haha.
She originally got the recipe from Williams Sonoma which as soon as I saw, I knew would be amazing!
Here are my previous entries:
- Ultimate Chocolate Chip Cookie Recipe
- Ultimate Macaroni and Cheese Recipe
- World’s Creamiest Mashed Potato Recipe
- Ultimate Fudge Recipe
- 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:
Recipe for Chocolate Sour Cream Bundt Cake (The Best Chocolate Cake Recipe!)
Chocolate Sour Cream Bundt Cake
- 1 cup cocoa powder sifted, plus more for dusting pan
- 7 ½ oz. semisweet chocolate finely chopped
- 1 cup boiling water
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 ¼ teaspoons kosher salt
- 20 Tbsp. 2 1/2 sticks unsalted butter
- 2 ½ cups brown sugar
- 5 eggs lightly beaten
- 4 teaspoons vanilla extract
- 1 ½ cups sour cream
- 1 ½ cups semisweet chocolate chips
- 6 oz. semisweet chocolate finely chopped
- 2 Tbsp. unsalted butter
- ½ cup heavy cream
- I copied her directions exactly, because I followed them exactly. The only thing I changed is that I baked the cake for about 5-10 minutes less and used two pans instead of the one – at the halfway mark, I rotated them in the oven so they were on opposite sides.
Here are her directions:
- Have all the ingredients at room temperature.
- Preheat an oven to 325 degrees F. Grease the Anniversary Bundt Cake Pan and dust with cocoa powder; tap out the excess.
- To make the cake, in a bowl, combine the 1 cup cocoa powder and the chocolate. Add the boiling water and whisk until the chocolate melts and the 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 fold 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. (I skipped this step). (Nicole’s note: Keep reading below the photo for the ganache part.)
- 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.
- Serves 16 (Makes 2 regular sized bundt cakes, because if you’re like me, you probably don’t own the Williams Sonoma Anniversary Bundt Cake Pan. But I do own two regular size bundt cake pans and they were perfect. lol)