Chocolate Sour Cream Bundt Cake

This decadent chocolate sour cream bundt cake drizzled with chocolate ganache is rich, super-moist, very chocolatey, and so delicious!

My daughter bought me an adorable duel bundt cake pan for Christmas and I was excited to use it. I decided to try this recipe from Barbara Bakes that sounded fun, easy, and tasty. I loved that this recipe couldn’t be easier to make. Our house smelled amazing while they baked and these cakes put big smiles on my kids’ faces. I made a simple chocolate ganache from a recipe on Natasha’s Kitchen and drizzled it over the top. My chocolate-loving kids and husband loved these bundt cakes and they disappeared very quickly.

Chocolate Sour Cream Bundt Cake

Chocolate Sour Cream Bundt Cake:

• ½ cup unsalted butter
• 2 ½ tbsp cocoa powder
• ½ tsp salt
• ½ cup water
• 1 cup flour
• ¾ cup + 2 tbsp sugar
• ¾ tsp baking soda
• 1 large egg, beaten
• ¼ cup sour cream
• ½ tsp vanilla extract

Chocolate Ganache:

• 1⅓ cup semi-sweet chocolate chips
• 1 cup heavy cream

How to Make the Chocolate Sour Cream Bundt Cake

Preheat the oven to 350 degrees. Coat the bundt pan well with cooking spray then dust a bit of flour in as well.

In a small saucepan over medium heat, heat the butter, cocoa powder, salt, and water until melted; whisk until well combined. Remove from the heat and set aside.

In a large bowl, whisk together the flour, sugar, and baking soda until well combined.

Add half of the melted butter mixture and mix. Add the remaining butter mixture and mix until just combined. Add the sour cream, well-beaten egg, and vanilla extract then mix until combined.

Pour the mixture evenly into the prepared bundt pan.

Bake until a wooden tester inserted into the center comes out clean, about 20-25 minutes.

Remove from the oven and allow to cool in the pan for 15 minutes before transferring them to a rack to finish cooling.

How to Make the Chocolate Ganache

Heat the cream in a small saucepan over medium heat until it comes to a simmer. Once it’s simmering, pour the hot cream over the chocolate chips, swirling the bowl to make sure all of the chips are covered in cream. Seal tightly with a lid and set aside for 5 minutes.

Remove the lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth and velvety, about 3-4 minutes.

Once it’s velvety, allow it to sit uncovered at room temperature, for 15 minutes. Side Note: Test by making sure it coats a spoon.

Put the wire racks with the cooled bundt cakes over a rimmed baking sheet or a piece of parchment paper (for easier clean-up) then pour the ganache over the cake, slice, and serve. Enjoy.

Chocolate Sour Cream Bundt Cake

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Course: Dessert

Servings: 6

Author: Pam - For the Love of Cooking / original recipes by Barbara Bakes & Natasha's Kitchen

Equipment

• Bundt Duet Pan - 5 Cup (a single 6 cup Bundt pan will also work)

Ingredients

Chocolate Sour Cream Bundt Cake:

• ½ cup unsalted butter
• 2 ½ tbsp cocoa powder
• ½ tsp salt
• ½ cup water
• 1 cup flour
• ¾ cup + 2 tbsp sugar
• ¾ tsp baking soda
• 1 large egg, beaten
• ¼ cup sour cream
• ½ tsp vanilla extract

Chocolate Ganache:

• 1⅓ cup semi-sweet chocolate chips
• 1 cup heavy cream

Instructions

• Preheat the oven to 350 degrees. Coat the bundt pan well with cooking spray then dust a bit of flour in as well.
• In a small saucepan over medium heat, heat the butter, cocoa powder, salt, and water until melted; whisk until well combined. Remove from the heat and set aside.
• In a large bowl, whisk together the flour, sugar, and baking soda until well combined. 
• Add half of the melted butter mixture and mix. Add the remaining butter mixture and mix until just combined. Add the sour cream, well-beaten egg, and vanilla extract then mix until combined. 
• Pour the mixture evenly into the prepared bundt pan and bake until a wooden tester inserted into the center comes out clean, about 20-25 minutes.
• Remove from the oven and allow to cool in the pan for 15 minutes before transferring them to a rack to finish cooling. 

   
• Make the chocolate ganache by heating the cream in a small saucepan over medium heat until it comes to a simmer. Once it's simmering, pour the hot cream over the chocolate chips, swirling the bowl to make sure all of the chips are covered in cream. Seal tightly with a lid and set aside for 5 minutes.
• Remove the lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth and velvety, about 3-4 minutes. 
• Once it's velvety, allow it to sit uncovered at room temperature, for 15 minutes. Side Note: Test by making sure it coats a spoon.
• Put the wire racks with the cooled bundt cakes over a rimmed baking sheet or a piece of parchment paper (for easier clean-up) then pour the ganache over the cake, slice, and serve. Enjoy.

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