This special moist chocolate bundt cake is rich, and chocolate dens made with sour cream and topped with a delicious chocolate ganache. Simple and easy!
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.