Chocolate cake drizzled in chocolate ganache. Need I say more? I was on duty for making a dessert for my parent’s bible study that they were hosting and decided to try this recipe out. I’m glad I did because it was sweet, but not too sweet, and it was so moist due to the sour cream. I loved everything about it and ganache was the perfect touch and super easy to make. As a heads up, it is a denser cake but that’s pretty typical for a bundt cake. Give this one a shot- it’s perfect for any occasion.. birthdays, even Mother’s Day since that’s right around the corner! Enjoy (and indulge that sweet tooth)!
Chocolate Sour Cream Bundt Cake
What you’ll need:
- 1 cup unsalted butter, plus more for the pan
- 1/3 cup cocoa powder (we use Dutch processed)
- 1 teaspoon kosher salt
- 1 cup water
- 2 cups all-purpose Gold Medal flour, plus more for the pan
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 1/2 cup sour cream (or Greek yogurt)
- 1 teaspoon pure vanilla extract
For the chocolate glaze:
- 4 ounces bittersweet chocolate, finely chopped
- 1 1/2 tablespoons corn syrup (or agave nectar)
- 1/2 cup heavy cream
- 1 1/2 tablespoons granulated sugar
What to do:
- 1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
- 2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
- 3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
- 4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
- 5. While the cake is cooling, make the chocolate glaze (I actually made the cake the day before and made the glaze the day of). Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
- 6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.