Chocolate Sour Cream Bundt Cake With Ganache
My Chocolate Bundt Cake is super moist and fudgy thanks to sour cream. It's finished with silky smooth chocolate ganache that perfectly coats every slice. This beauty is in the oven in 10 minutes or less.
We've shared amazing chocolate desserts before like our Death By Chocolate Cake and our decadent chocolate poke cake, but this chocolate Bundt cake is our best yet. The cake has a rich chocolate flavor and always comes out super moist. The best part is it's super easy: no piping bags or pastry school required. We love it for birthdays, potlucks, or anytime you're craving an over the top chocolate dessert.
Why This Recipe Works: A Sprinkle of Food Science
- Bakery Soft For Days: Milk adds fat and sour cream's acid tenderizes the gluten. The results a moist soft crumb that doesn't dry out.
- Rich Chocolate Flavor: Espresso in the batter and ganache intensify the chocolate flavor. It tastes more chocolately than chocolate on its own could ever be.
Ingredient Notes and Shopping Tips
- Butter: Butter should be room temperature: not cold out of the fridge or melted. The sweet spot is that it should give slightly when pressed with your finger. Short on time? Microwave water in a Pyrex measuring cup until boiling then pour it out. Next, place the hot cup upside down over the butter for a few minutes to soften.
- Sour Cream: Use full fat for the best results. Greek yogurt works too but is slightly tangier in flavor.
- Cocoa Powder: Sine we're using baking powder, not soda you can use any cocoa powder you like. I suggest Dutch process for the darkest color and richest flavor.
- Flour: Measure correctly by scooping into your measuring cup and then leveling off with a knife. Dipping the cup into the flour will result in over measuring which can lead to a dry and dense cake.
- Baking Powder: Replace every 6-12 months. I like to write the date I open it on the lid in Sharpie and toss ~6 months later.
- Eggs: Bring eggs to room temperature to help everything mix together smoothly. Short on time? Place in a glass of warm not hot water for 5-10 minutes.
- Chocolate Chips: Use good quality chocolate chips for smooth melting. I like Ghirardelli.
Krystle's Tips: Steal My Culinary School Secrets
- Grease Your Pan: I like using Pam baking spray which contains flour. Then I'll dust the pan with cocoa powder. This avoids white flour streaks on our dark cake.
- Don't Overmix: Mix until the flour just disappears. This prevents a tough cake and also lessens the likelihood of tunneling.
- Don't Overbake: Test doneness with a toothpick. If it comes out with a few moist crumbs it's done! Don't wait for a clean toothpick which can signal an overbaked cake which will be dry and crumbly.
More Chocolate Desserts You May Enjoy
Chocolate Cherry Dr. Pepper Cake
Still Hungry? Follow Baking Beauty on Pinterest, and Instagram so you don’t miss a recipe. Subscribe to our newsletter too.
📖 Recipe
Moist Chocolate Sour Cream Bundt Cake
Moist chocolate bundt cake with a rich chocolate ganache. Easy to make, and always a crowd pleaser.
Print
Pin
Rate
Servings: 12 People
Calories: 718kcal
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Ingredients
From the Bundt Cake
- 1 ½ Cup Unsalted Butter Softened
- 1 ⅓ Cup White Sugar
- ½ Cup Brown Sugar
- 2 Teaspoons Baking Powder
- 3 Eggs
- ⅔ Cup Sour Cream
- 1 Cup Whole Milk
- ¼ Cup Espresso
- ½ Cup Unsweetened Cocoa Powder
- 3 Cups Flour
For the Chocolate Ganache
- 1 ½ Cups Semisweet Chocolate Chips
- ¾ Cup Heavy Cream
- 1 Tablespoons Espresso Powder
To Garnish
- ¼ Cup Walnuts Roughly Chopped
- ¼ Cup Chocolate Covered Coffee Beans Crushed
- Espresso Powder If Desired
Don't lose this recipe. Pin for later!
Instructions
For the Bundt Cake
- Preheat oven to 350 degrees F. Spray bundt pan with non stick baking spray.
- In a large bowl cream butter, brown sugar, and white sugar. Add in eggs one at a time.
- Stir in sour cream, milk, cocoa powder, espresso powder, and baking powder.
- Add flour a little at a time until just combined.
- Pour into prepared pan. Bake for 55-65 minutes or until a tooth pick inserted in the center comes out clean.
For the Ganache
- In a small saucepan, heat cream and espresso powder until it beings to boil. Remove from heat.
- Pour over chocolate chips. Allow to stand for one minute, then stir until smooth.
- Cool for a few minutes before pouring over cake.
- Garnish with walnuts, chocolate covered coffee beans, and espresso powder if desired.
Nutrition
Calories: 718kcal | Carbohydrates: 74g | Protein: 9g | Fat: 45g | Saturated Fat: 26g | Cholesterol: 133mg | Sodium: 52mg | Potassium: 411mg | Fiber: 4g | Sugar: 43g | Vitamin A: 1110IU | Vitamin C: 0.2mg | Calcium: 125mg | Iron: 3.9mg
Tried this recipe? I want to see!Mention @BakingBeautyBlog or tag #BakingBeauty!
This chocolate sour cream Bundt cake is incredibly delicious! Adding the sour cream makes for such a moist base.
This chocolate sour cream Bundt cake is amazing! Such a moist, decadent dessert.