Sour Cream Chocolate Bundt Cake With Rich Chocolate Ganache
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Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
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!
You will need:
For Sour Cream Chocolate Bundt Cake,
  • 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
For the Chocolate Ganache,
  • Semi-sweet dark chocolate bar - 6 oz, chopped
  • Heavy cream - ¼ cup
How to:
  1. 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.
  2. 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.
  3. Meanwhile, sift together the flour, sugar, baking soda and salt in a large mixing bowl.
  4. Add the cocoa slurry, eggs, sour cream and vanilla extract. Mix well, ensuring that all the ingredients are well incorporated without any lumps.
  5. 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.
  6. 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.
  7. Chocolate Ganache: Take the chopped chocolate and heavy cream in a saucepan. Heat over low heat till cream just starts to bubble, whisking constantly.
  8. Remove from heat and whisk vigorously to melt all the chocolate to make a smooth ganache.
  9. Pour ganache evenly over the cake. Allow ganache to set slightly before cutting and serving the cake.
  10. Store leftover cake in a closed container for 1-2 days on the countertop or in the refrigerator for longer duration.
Notes:
1. Use coffee to enhance the flavor of chocolate in this cake. But plain water works too.
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.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2017/03/07/sour-cream-chocolate-bundt-cake-with-rich-chocolate-ganache/