An absolute chocoholic’s delight, this deliciously moist and fudgy chocolate bundt cake’s secret ingredient is sour cream. Topped with a silky smooth dark chocolate ganache, this is THE chocolate cake recipe that you must save to make again and again!
For a long time, I was not a fan of chocolate. While kids my age did anything and everything in their power to get ahold of a bite of this heaven, I steered clear of chocolate with a vehemence. Whenever someone gifted me chocolates or candy (back in India, you never visited a house without a gift for the young ones), dad and mom used to gleefully take it off my hands. And for a long time, I stayed away from chocolate cakes, cookies and anything chocolate!
Alas, what a waste! I quite don’t remember when I started to eat chocolate exactly, but suffice to say that I have been making up for those precious lost years. I am still not a fan of straight-up bitter chocolate or a hunk of pure dark chocolate (the holy grail for most chocophiles), but I love my chocolate cakes, brownies, cookies and of course, chocolatey drinks.
A chocolate cake is a delight to make. I have been adamantly making it without frills and in a sheet pan. I have the perfect chocolate cake recipe already on the blog. It uses oil and buttermilk and can be made in a single bowl in a pinch. It is poked while still quite warm and drizzled generously with a smooth chocolate glaze. The result is a fudgy, spoonable, soft chocolate cake that has kind of become my signature at any special event.
Whoever said that you cannot improve upon perfection was clearly wrong. And has clearly never tried making chocolate cake with sour cream. Yes, sour cream. Also butter. And, topped with the darkest, smoothest chocolate ganache known to man.
This is no diet cake, so you may want to avert your eyes if all things delicious and sinful are just not your thing right now.
Another trick in making the best fudgy chocolate cake is to add coffee to the batter. You can either replace some of the liquid with freshly brewed hot coffee or add some coffee powder (see this recipe). Coffee and chocolate are simply made for one another. You really do not taste coffee in the cake, it simply enhances the chocolateness of the cocoa, if you know what I mean.
This sour cream chocolate cake is the fudgiest, moistest, absolutely scrummiest chocolate cake ever. And I made it in my new bundt pan!
- Butter - 1 cup
- Unsweetened cocoa powder - ½ cup
- Water or brewed coffee - 1 cup
- All purpose flour - 2 cups
- Sugar - 2 cups
- Baking soda - 1 tsp
- Salt - ½ tsp
- Eggs - 2, large
- Sour cream - ½ cup
- Vanilla extract - 2 tsp
- Semi-sweet dark chocolate bar - 6 oz, chopped
- Heavy cream - ¼ cup
- Chocolate Bundt Cake: Pre-heat the oven to 350 deg.F. Thoroughly grease a large bundt pan or fluted tube pan with melted butter or vegetable oil. Set aside.
- Take the butter, cocoa powder and coffee (or water) in a medium saucepan. Mix well and heat till the butter melts and you get a smooth sauce. Remove from heat and cool slightly.
- Meanwhile, sift together the flour, sugar, baking soda and salt in a large mixing bowl.
- Add the cocoa slurry, eggs, sour cream and vanilla extract. Mix well, ensuring that all the ingredients are well incorporated without any lumps.
- Pour batter into the prepared pan and smooth the top. Tap pan lightly on the countertop a couple of times to get rid of any air bubbles.
- Bake for 45-55 minutes or till it passes the toothpick test. Remove from oven and cool cake in pan for 5-10 minutes. Invert on to a wire rack and cool completely.
- Chocolate Ganache: Take the chopped chocolate and heavy cream in a saucepan. Heat over low heat till cream just starts to bubble, whisking constantly.
- Remove from heat and whisk vigorously to melt all the chocolate to make a smooth ganache.
- Pour ganache evenly over the cake. Allow ganache to set slightly before cutting and serving the cake.
- Store leftover cake in a closed container for 1-2 days on the countertop or in the refrigerator for longer duration.
2. You can replace the sour cream with yogurt or buttermilk.
3. The bake time of this cake really depends on the shape and size of your pan. If your bundt pan is light-colored and/or very tall instead of broad, it may take longer than the time given here.
4. This recipe can be made in a 9"x13" pan as well. Start checking for doneness around 25 minutes.
5. For a variation, try using white chocolate to make the ganache.
Do try this delicious and moist chocolate cake. It will make an amazing special occasion cake. It is equally great to make on a lazy weekend to be shared with friends and family.
Don’t forget to PIN & SAVE this recipe for later.
Do you like chocolate cake? Do you have a go-to recipe? Have you ever tried it with sour cream in the batter? Do share.
I would also like to wish all the strong women out there a wonderful Women’s Day tomorrow. Stay fierce and eat chocolate cake, chicas!!
If you like this post, please follow this blog via Email to get post updates (find subscription box on the right side of this page, or scroll down in mobile version).
Stay connected on social media, PIN and SHARE this post.