Chocolate Sour Cream Bundt Cake
This Chocolate Sour Cream Bundt Cake is rich, moist, and decadently chocolatey with a hint of tanginess. Perfect for any occasion and easy to make!
Equipment
- Bundt pan
- Mixing Bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Cooling rack
- Double boiler or microwave-safe bowl
Ingredients
- 1 cup unsalted butter plus more for greasing the pan
- 1/3 cup Dutch process cocoa powder
- 1 teaspoon kosher salt
- 1 cup water
- 2 cups all-purpose flour plus more for dusting the pan
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 1/2 cup sour cream or plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 4 ounces bittersweet chocolate finely chopped
- 1 1/2 tablespoons corn syrup
- 1/2 cup heavy cream
- 1 1/2 tablespoons granulated sugar for the ganache
Instructions
- Preheat your oven to 350°F (175°C). Grease your Bundt pan generously with unsalted butter and dust it with flour, tapping out the excess.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this mixture aside.
- In a medium saucepan, bring the water to a boil. Once boiling, remove it from the heat and set it aside to cool slightly.
- In a separate bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes using an electric mixer.
- Add the eggs one at a time to the butter mixture, mixing well after each addition. Then add the sour cream (or Greek yogurt) and vanilla extract, stirring until fully combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the warm water. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix!
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
- Bake in your preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then carefully invert it onto a cooling rack to cool completely.
- While the cake is cooling, prepare the chocolate ganache. In a double boiler or microwave, melt the bittersweet chocolate with the heavy cream and granulated sugar. Stir until smooth and glossy, then add the corn syrup for a glossy finish.
- Once the cake is completely cool, pour the ganache over the top, allowing it to drip down the sides for that beautiful Bundt cake presentation.
Notes
- Use high-quality bittersweet chocolate for the ganache for the best flavor.
- You can substitute sour cream with plain Greek yogurt for a similar moisture and tang.
- Store the cake in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Try seasonal variations by adding spices or fruit toppings to customize the flavor.
- Let the cake cool completely before glazing to ensure the ganache sets nicely.