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.
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.
INGREDIENTS
Chocolate cake
- 1 cup or 2 sticks unsalted butter, room temperature
- 1 cup sugar
- (3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 1 and 3/4 cup plain flour
- 3/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup hot water
- 1 cup sour cream, room temperature
Chocolate ganache
- 1 and 1/3 cup good quality dark chocolate
- 3/4 cup thickened or heavy cream
INSTRUCTIONS
- Grease your bundt cake tin really well with butter. Preheat the oven to 180 C (360 F). 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 enjoy .
