A deliciously rich Chocolate Sour Cream Bundt Cake covered in a creamy two-ingredient chocolate ganache. With a rich, velvety texture, this is hands-down my favourite chocolate cake recipe.
Sometimes life calls for chocolate cake. Especially when it’s dripping with dark chocolate ganache. This Chocolate Sour Cream Bundt Cake is one of those amazing homemade desserts that everyone will just love. The chocolate cake has a velvety texture and the addition of sour cream adds lovely depth of flavour. Simple, sweet and perfect for chocoholics like you and me.
I’ll be honest with you. This Chocolate Sour Cream Bundt Cake is my go-to cake. Any dinner party, birthday or celebration, this is the cake I’ll take. Not only is it beautiful, it’s a total crowdpleaser. I mean, who doesn’t love a big slice of chocolate cake?
Especially when its coated with creamy chocolate ganache. That’s the other reason why I love it. Instead of whipping up a big bowl of frosting, all you need to do is make a two-ingredient chocolate
ganache – one that pairs perfectly with the moist cocoa-laden cake.
Have you ever made chocolate ganache before? You are going to love it. I use it all the time to make drips on my layer cakes or to make the perfect Chocolate Tart or creamy Chocolate Truffles. It tastes amazing and is extremely versatile when it comes to desserts.
So, all you need to do it chop your chocolate by hand – yes, you can use milk, white or dark chocolate. I prefer dark chocolate as it is just sweet enough. You can also use chocolate chips. Then pour over hot cream. You can warm your cream in the microwave or on the stovetop. You don’t want to boil it, you just want it hot to the touch.
Leave your ganache to sit for approximately 5 minutes, before whisking until smooth. Voila! Two ingredient chocolate ganache.
The ratio of chocolate to cream will vary, depending on what you are using it for. A little less cream, will make a thicker ganache, while more cream, a drippy ganache. Your ganache will firm up over time and should be stored in the fridge, if you’re not using it straight away. It never lasts long in my house.
Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:
1 1/2 cups all purpose flour
1/2 cup cake flour
1 cup Dutch processed cocoa powder
2 1/4 tsp baking powder
1/2 tsp salt
1 1/2 cups unsalted butter, softened
2 1/2 cups caster sugar (I used 1 3/4 cups)
4 large eggs
2 tsp vanilla
1 cup sour cream
1 cup whipping cream
1 cup choc chips or 250g dark semi sweet chocolate (chopped)
Boil whipping cream, take off heat and add in chocolate. Let it stand until melted, stir to smooth.
How to make it :
Pre-heat oven to 170dC and grease the inside of 10-inch Bundt pan, dust the pan with flour.
Stir together the flours, cocoa powder, baking powder and salt in a medium bowl. Set aside.
Use an electric mixture, beat butter at medium speed until very creamy, about 2 mins. Gradually beat in sugar. Increase speed to medium high, beat mixture until light and well blended, about 4 mins. Beat in eggs one at a time, mixing well after addition and scraping down the sides of the bowl as necessary.
In a small bow, stir the vanilla into the sour cream. At low speed, add dry ingredients to the butter mixture in three additions, alternating with sour cream in two additions and mixing until blended.
Pour into prepared pan, bake for 65 -75 mins or until cake is done. Cool cake in pan on wire rack for 15 mins.
Invert cake onto the rack and let cool completely. Our glaze on cake. Suitable to serve warm or chilled.