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chocolate bundt cake
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5 from 6 votes

Moist Chocolate Sour Cream Bundt Cake

Moist chocolate bundt cake with a rich chocolate ganache. Easy to make, and always a crowd pleaser. 
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 12 People
Calories 718kcal
Author Krystle Smith

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

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