This special moist chocolate bundt cake is rich, and chocolate dens made with sour cream and topped with a delicious chocolate ganache; it is perfect as an afternoon dessert or even for any celebration.
The Best Chocolate Sour Cream Bundt Cake
This chocolate bundt cake with sour cream is every chocolate lover's dream; the perfect chocolate cake. The ganache adds an extra delicious chocolate layer to this bundt cake; it elevates this chocolate cake and makes it even more delicious.
Ingredients You Will Need
- Eggs
- All-purpose flour
- Baking powder
- Cocoa powder
- Granulated sugar
- Cooking oil
- Sour cream
- Vanilla extract
Ganache
- Dark chocolate
- Heavy cream
- Chocolate sprinkles
How To Make Moist Chocolate Sour Cream Bundt Cake?
Preparations: Preheat the oven to 180C, grease a bundt pan generously with butter.
Making the cake: In a bowl, whisk eggs with vanilla extract using the electric hand mixer.
Add sugar to the egg mixture and whisk until the mixture becomes fluffy.
Add sour cream and oil, whisk.
Then, add flour, baking powder and cocoa powder mix until well combined.
Baking: Pour the mixture into the bundt pan then bake for 40-45 minutes.
Allow the cake to cool down until making the ganache.
Making the ganache: In a small saucepan, heat the heavy cream (not boil just heat it) after that pour it over the chocolate and whisk until the chocolate melts.
Pour the ganache over the bundt cake then add the sprinkles.
Top and Variations
- If you want the ganache to be thicker, add less cream and vice versa. So, the ratio of cream to chocolate in making the ganache affects the thickness. Also, note that ganache will firm up when it gets colder.
- Make sure to grease your bundt pan with butter well; You don’t want the cake to stick in it.
- Use high-quality chocolate; it is so essential for the best flavour.
- You can replace sour cream with Greek yoghurt, and you will get the same result.
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Recipe
Moist Chocolate Sour Cream Bundt Cake
Ingredients
- 3 eggs
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ¾ cup cocoa powder
- 1 ¼ granulated sugar
- ½ cup cooking oil
- 1 cup sour cream
- 1 teaspoon vanilla extract
Ganache
- 150 g dark chocolate
- ⅓ cup heavy cream
- 1 tablespoon sprinkles
Instructions
- Preheat the oven to 180C and grease a bundt pan generously with butter.
- Making the cake: In a bowl, whisk eggs with vanilla extract using the electric hand mixer.3 eggs, 1 teaspoon vanilla extract
- Add sugar to the egg mixture and whisk until the mixture becomes fluffy.1 ¼ granulated sugar
- Add sour cream and oil, whisk.1 cup sour cream, ½ cup cooking oil
- Then, add flour, baking powder and cocoa powder mix until well combined.2 cups all-purpose flour, ¾ cup cocoa powder, 2 teaspoon baking powder
- Pour the mixture into the bundt pan then bake for 40-45 minutes.
- Allow the cake to cool down until making the ganache.
To make the ganache
- In a small saucepan, heat the heavy cream (not boil just heat it) after that pour it over the chocolate and whisk until the chocolate melts.⅓ cup heavy cream, 150 g dark chocolate
- Pour the ganache over the bundt cake then add the sprinkles.1 tablespoon sprinkles
Notes
- If you want the ganache to be thicker, add less cream and vice versa. So, the ratio of cream to chocolate in making the ganache affects the thickness. Also, note that ganache will firm up when it gets colder.
- Make sure to grease your bundt pan with butter well; You don’t want the cake to stick in it.
- Use high-quality chocolate; it is so essential for the best flavour.
- You can replace sour cream with Greek yoghurt, and you will get the same result.
Nutrition
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Elijah
This chocolate cake is delicious and soft, I love it in breakfast with a cup of milk. Thanks!