Chocolate Sour Cream Bundt Cake with Chocolate Ganache

20 mins Prep Time

45 mins Cook Time

Written By

Nadia Boachie

Attention chocolate lovers: This is one of the most tender chocolate cakes I have made to-date and it may be your new favourite chocolate cake recipe! The crumb is soft and the shiny chocolate ganache is the perfect finish. The only major tip for baking any bundt cake is to ensure that the pan is well-buttered and floured to prevent sticking. It is no fun when you put hard work into a cake, only to have it stick to the pan. If you are a chocolate lover or have friends and family that are, try making this to show them just how much you have perfected the art of baking! This cake goes well with a side of fruit, or even a scoop of creamy vanilla ice cream. This cake freezes well and can feed a large crowd, so give this recipe a shot the next time you are hosting or have something to celebrate!

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @sweettreatbaker!

Ingredients

Chocolate Sour Cream Bundt Cake

1 cup unsalted butter plus more for the pan (room temperature)
3/4 cup Dutch-process cocoa powder
1 teaspoon kosher salt
1/2 cup strong brewed coffee
1 3/4 cups all-purpose flour plus more for the pan
1 cup brown sugar
3/4 granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
3 large eggs
1 cup sour cream or plain Greek yogurt (room temperature)
2 teaspoons pure vanilla extract

Chocolate Ganache

4 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons corn syrup
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar

Directions

Chocolate Sour Cream Bundt Cake with Chocolate Ganache

8 Steps

Step 1

Position a rack in the centre of the oven and heat to 350°F. Butter and flour a bundt pan and set aside. If you do not have a bundt pan, two 8-inch cake tins or two 9-inch cake tins will work.
Step 2

In a large mixing bowl, add butter and both sugars and beat with an electric mixer until pale and creamy.
Step 3

Add vanilla and eggs, one at a time, and continue to beat until mixture is combined and creamy. Brew coffee and measure out 1/2 cup and set aside.
Step 4

In a separate bowl, sift all-purpose flour, cocoa powder, baking powder and baking soda and lightly whisk.
Step 5

Add dry ingredients to the wet, along with the coffee and gently fold with a spatula. Finally, add the sour cream and fold until the mixture is completely combined and smooth. It will be quite thick -- this is fine.
Step 6

Scrape the batter into the prepared pan and bake until a toothpick inserted into the centre 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.
Step 7

While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and place 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.
Step 8

Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.