This incredibly soft chocolate bundt cake is rich, and chocolate dense made with sour cream and topped with a delicious chocolate ganache; it is perfect as an afternoon dessert!
Pour the batter into the bundt pan then bake for 40-45 minutes. Allow the cake to cool.
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 chocolate 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.
I highly recommend using high-quality chocolate; it is so essential for the best flavour.