Description
This Chocolate Sour Cream Bundt Cake is a rich, moist, and decadent dessert perfect for any occasion. The sour cream adds a delightful tang and keeps the cake incredibly moist. The chocolate flavor is intense and satisfying, making it an irresistible treat.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ¾ cups granulated sugar
- ¾ cup packed light brown sugar
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup hot brewed coffee
- Chocolate ganache for topping (recipe below)
Chocolate Ganache:
- 1 cup heavy cream
- 12 ounces semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the sour cream and hot coffee.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared bundt pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, make the chocolate ganache. In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Remove from heat and pour over the chocolate chips in a heat-safe bowl. Let sit for 1 minute, then whisk until smooth and glossy.
- Once the cake is completely cool, drizzle the chocolate ganache over the top. Let the ganache set before slicing and serving.
Notes
- For a richer chocolate flavor, use dark chocolate cocoa powder.
- Make sure your butter is softened but not melted.
- Don’t overmix the batter, as this can lead to a tough cake.
- You can add chocolate chips or chopped nuts to the batter for extra texture.
- Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 55g
- Protein: 5g