This is a fantastic moist cake for chocolate lovers! It has a silky crumb, rich chocolate flavor, and a thick ganache frosting that complements it perfectly. A sweet and irresistible cake that can be made ahead and frozen.
Sour cream chocolate bundt cake
I may have found the best chocolate bundt cake recipe ever. Yup, it's a big statement. But truthfully, in between mouthfuls, I'm almost sure I'm right.
It has an old-fashioned feel, a moist crumb, and homemade chocolate ganache that pairs wonderfully.
And though I'm always game for the bourbon chocolate cake (my favorite cake ever), this one is my first choice when I don't want a boozy recipe.
It's a simple recipe, but I consider it my best chocolate cake and often bake it for special occasions.
Seriously, a bite into this cake is an experience, perfect for when that chocolate craving hits.
And the shiny and smooth chocolate ganache glaze tastes as good as it looks on paper, let me tell you.
FAQ
The most noticeable difference is the shape, as bundt cakes use specific pans with a central tube or hole, while regular cakes are usually baked in layers. And though, in theory, any cake can be baked in a bundt pan, bundt cakes tend to be denser and not as fluffy.
A bundt cake has more batter touching the edges of the pan due to its shape, so you get more crust than in a layer cake. And they can look very pretty without decoration just because bundt pans are patterned.
Yes, and it's a great way to make it ahead. Always cover the cooled cake in plastic wrap and then aluminum foil. Label with name and date for future reference. It lasts for a month. Thaw at room temperature, uncovered.
Ingredient list
For the chocolate cake:
- Cocoa powder: always use unsweetened.
- Coffee: it deepens the flavor of the chocolate, but you won't taste it. Use prepared coffee.
- White granulated sugar.
- Brown sugar: light or dark.
- Eggs: fresh, large.
- Unsalted butter.
- Sour cream: regular type, full-fat.
- Vanilla extract.
- All-purpose flour or cake flour.
- Baking powder and baking soda: make sure they're not expired.
- Salt.
For the chocolate glaze:
- Chocolate: use your favorite dark semisweet chocolate.
- Cream: use heavy cream or heavy whipping cream.
- Brown sugar: light or dark.
- Corn syrup or runny honey: adds shine and makes the ganache stay softer and not harden completely after it dries.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations & substitutions
- Cream cheese: use it instead of sour cream. The texture will be denser.
- Boozy cake: originally I used to make this cake with Port. And it was amazing. Simply substitute ⅓ cup of the liquid for it. Or use Kahlua, Amaretto, Drambuie, Grand Marnier or any other liqueur that pairs well with chocolate.
Preparing the bundt pan
If you love making bundt cakes, you probably know the pain of not being able to remove it from the pan in one piece. It has happened to me many times!
There are several ways of dealing with this:
Shortening and flour: use soft shortening to grease the pan, every angle, every nook and cranny until it's completely covered. Using your fingers is messy but effective. You can also use a brush. Sprinkle flour and rotate the pan to cover it completely. You'll have to do it to one side and then the other. Make sure you flour the center tube. Turn the pan upside down over the kitchen sink and smack lightly it against the edge. The excess flour will fall, leaving a thin layer behind. Your pan is ready to be filled.
Cake goop or cake pan-release paste: it's one of my favorites, along with the shortening method above, because it's very effective. Mix equal parts (volume: cups or tablespoons) of shortening, flour and vegetable oil (sunflower or canola) to make a paste. Use it to coat the pan with a brush. Store it in an airtight container (I use a jar) for a month at room temperature or up to 3 months in the refrigerator.
Baking spray: use a spray labeled as having flour or specifically made for baking (as opposed to cooking). It has to have flour; otherwise, the cake will likely stick when removed. At least, that's my experience. I hardly use it anymore.
Recipe: whenever I find a great bundt cake recipe that can be easily removed from an intricate bundt pan, even though I didn’t follow step 1 above, I cling to it like life itself.
How to make the cake batter
Electric mixer: I normally use an electric hand mixer, but you can also use a stand mixer with the paddle attachment.
It's a large cake, and making it by hand will require a considerable effort, and you might not be able to incorporate air as you should for it to bake properly.
Chocolate water
The steps for making this recipe are similar to an old-fashioned devil's food cake, where the cocoa powder is mixed with hot water to create a sort of thin custard. This enhances or 'blooms' the cocoa powder and flavor.
Cake batter
The final mixture is thick but smooth and silky.
The bundt cake pan should be filled ⅔ to ¾ of its capacity, no more than that. This way, the batter has space to grow and bake well.
Vintage Kitchen Tip
After incorporating flour in a cake batter, we don't want to develop gluten, as it will toughen the baked cake. So mix *just* until it's all well incorporated but don't overbeat. I like to end mixing with a silicon spatula to ensure the ingredients are fully integrated.
Baking a chocolate bundt cake
- Cake tester or toothpick: use them to make sure the cake is fully baked. The tester should come out clean, without batter or wet crumbs attached to it.
- Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Baking
It's normal for bundt cakes to crack and 'blossom' during baking. Let it rest for 15-20 minutes and carefully attempt to remove it. You might want to use a smooth-bladed knife to release any parts stuck on the sides and central tube before.
This time varies depending on the pan and the type of batter.
Chocolate ganache glaze
For the glaze of this chocolate bundt cake, I use my favorite ganache recipe ever and add some corn syrup or honey to achieve a shinier and softer glaze.
The result is outstanding.
It's creamy, luscious, and doesn't harden entirely but stays unctuous and soft.
Step-by-step VIDEO
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
I find that this cake benefits from baking it at 350°F for about 40 minutes and then turning it down to 325°F. It gives it an extra burst, and it rises more. It might be just my oven, but if you feel it's not cracking and growing as it should, you can try it and see. After that, I sometimes end it at 350°F for the last 5-10 minutes. That depends a lot on the pan size. I find it works with large bundt cakes like this one. - Pan: use the correct pan size for optimal results.
Use soft shortening to grease it well and flour it, shaking off excess. It makes removing it from the pan very easy. - Chocolate: the better the chocolate you use for the glaze, the better the consistency, shine, and flavor.
- Glaze: the chocolate ganache uses semisweet chocolate and has a deep, not too sweet flavor. If you want a sweeter glaze, use this glaze that uses some milk chocolate.
- Storing: I keep it wrapped in plastic for up to 2 days at room temperature (in a normal or cool environment, not a hot one), and if there are leftovers (the nerve!) I freeze them. It also lasts several days in the refrigerator, always well covered in plastic wrap or an airtight container.
- Serving it: a thick slice is a treat, but if you want it to be more of a plated dessert, serve it with some whipped cream and fresh berries.
- Variation: you can use hot prepared coffee instead of water for a deeper chocolate flavor. Or substitute half of the water for a liquor, such as port, Kahlua, Cointreau, or any other you like that complements the chocolate.
Related recipes you might like:
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Chocolate Sour Cream Bundt Cake
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Ingredients
For the cake:
- 2 tablespoons shortening, soft, to grease the pan (or use cake release goop)
- ¾ cup unsweetened cocoa powder
- ¾ cup prepared coffee , hot but not boiling (you can use half the amount of liquor, such as Port or Kahlua)
- 2 ¼ cups all-purpose flour, or cake flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ¾ cup brown sugar
- 3 eggs, at room temperature
- ½ teaspoon vanilla extract
- ¾ cup sour cream, full-fat, at room temperature
For the ganache:
- 8 ounces semisweet chocolate, chopped
- 1 cup heavy cream
- ¼ cup brown sugar, dark
- 1 tablespoon corn syrup, or runny honey
Instructions
For the cake:
- Preheat the oven to 350ºF (180°C).
- Grease a 10 to 12-inch bundt cake pan (26cm) with 2 tablespoons shortening, making sure every nook, cranny and angle is covered. Dust with flour, shaking off excess. Reserve.
- Mix ¾ cup unsweetened cocoa powder with hot (not boiling) ¾ cup prepared coffee in a medium bowl until smooth. Reserve.
- Beat ¾ cup unsalted butter in a large bowl for 20 seconds and gradually add 1 cup granulated sugar and ¾ cup brown sugar while you continue beating until very creamy, about 3 minutes.
- Add 3 eggs, one at a time, mixing well after each addition. Beat for 1 minute after the last one is added.
- Add ½ teaspoon vanilla extract and ¾ cup sour cream to the chocolate mixture and mix to incorporate well.
- Add sifted dry ingredients (2 ¼ cups all-purpose flour, 1 ½ teaspoons baking soda, ½ teaspoon baking powder and ½ teaspoon salt) in 3 additions to the butter mixture, alternating with the chocolate mixture in 2 additions. That means you start and end with flour mixture. Don't worry if the batter looks a bit curdled at times. You can sift the flour, baking soda, baking powder, and salt in a separate bowl or have the ingredients measured and sift directly over the cake batter as you add them (like I do).
- Pour cake batter into the prepared bundt pan and smooth the top.
- Bake for 55-60 minutes or until a cake tester or toothpick comes out clean. The time might vary depending on your oven and pan.
- Let cool for a few minutes and carefully remove from the pan onto a wire rack. Make sure the sides and center are loose before doing so.
- Cool completely before glazing.
- To glaze, set the cold cake on a wire rack that's placed on a large piece of parchment paper. Drizzle the ganache from the top all around the cake and let it drip. You can reuse the drippings by simply collecting them with a spatula and drizzling them over the cake again.
For the chocolate ganache glaze:
- Finely chop 8 ounces semisweet chocolate and put it in a heatproof bowl. I always use glass or ceramic bowls.
- Heat 1 cup heavy cream with ¼ cup brown sugar in a small saucepan.
- Remove *just* when it's about to boil. It can have small bubbles on the outer rim or you'll see movement like large bubbles are wanting to burst.
- Immediately cover the chopped chocolate with the hot cream. For best results make sure all the chocolate is covered. Let stand 1 minute to soften.
- Start mixing from the middle out with a wire whisk. The chocolate will mix with the cream and create a smooth and shiny chocolate mixture.
- Add 1 tablespoon corn syrup, mix well and it's ready to use. If it's too thin and hot still, let it cool down for ten minutes or so, or until it's the consistency you want.
Mary says
Hi Paula,
Can I use an Aluminum Ring Cake Pan 11.2 inches rather than a Bundt Pan.
Looking forward to making this soon for a luncheon.
Thank you!
Paula Montenegro says
Hi Mary! Yes, you can, and you'll get a shorter cake, which might be good for a luncheon. Or use a rectangular pan and cut squares; easier if serving many.
Maria says
This looks soooogood! If you plan on freezing this cake, should you wait and glaze it the day you want to serve it? Also, the recipe says that it can last for several days. Is eight days too much?
Paula Montenegro says
Hi Maria, I recommend freezing it after it has cooled down without the glaze. Glaze the day you want to serve it after thawing it. At room temperature it keeps well for 3-4 days wrapped or under a cake dome. It depends on how cool the place is. A hot room is not recommended. After that, refrigerating it well wrapped to prevent dryness is the option if you're not freezing it.
doris says
the cake looks good and that is what I plan on doing is mixing cocoa with the water and not adding the coffee. could you make like peanut frosting thin enough to pour over the cake instead of the chocolate glaze
Paula Montenegro says
Hi Doris! Yes, you can frost it with any glaze you want. Most flavors go well with chocolate. Happy baking!
doris says
thank you
Amber says
Eager to make one of these but I think a whole large bundt might be too much for the two of us as we don't eat sweets much! Any tips for splitting this into two (or more?) smaller bundt pans? Would love to share with friends if I can do it justice! 🙂
Paula Montenegro says
Hi Amber! You can halve the recipe using 2 very small eggs or 1 1/2 and use the remaining half for an omelette or something like that. Mix the second egg lightly with a fork so it's easier to use half of it. You can also make two medium loaf pans with one recipe. As for very smaller bundts (like these ones), you should be able to make 12, at least, with one recipe. Maybe a few more. Always fill the pans no more than 3/4 of their capacity. Hope this helps. Happy baking!
Renee says
You say that you can sub half of the water for a liquor or coffee
Any reason why you wouldn't sub the full amount?
was thinking of using Baileys
Paula Montenegro says
Hi Renee! You should be fine adding the whole amount. Depending on the type of alcohol it might be too strong, but Baileys is creamy and should work very well. Let me know how it goes. Happy baking.
shirley says
Hi, can i use dutch processed coca?
Thanks,
Shirley
Paula Montenegro says
Hi Shirley, yes you can!
Manju Thomas says
Awesome cake . My family just loved it.
Super yummmmm
Paula Montenegro says
Happy to hear that, and thanks for letting me know!
Richard Penner says
I wanted to love this cake but no. It was definitely not moist - i would say dry. Not sure what happened but very disappointed.
Paula Montenegro says
Sorry to hear that Richard. Maybe it was baked too long and it dried out. I make it regularly and love it, but it's a different experience for everyone. Have a good week!
Rich Penner says
Thanks Paula - that is what I was thinking too although I baked it less than the recommended time. I will definitely give it another try and check earlier and more often. Maybe my oven needs to be calibrated? I read so many good comments and I am a chocolate fanatic so hopefully the second time is the charm!
Paula Montenegro says
Thank you for writing back. It's disappointing when a recipe doesn't go well because I take the time to post what I believe to be great recipes. I will make it again and see if there's something else to troubleshoot and will let you know.
Juliana says
You got me at chocolate... But then, double chocolate!!! Girl, you're speaking to me! What a cake!
California Wine Club says
I would definitely use this tote as a gift to give to one of my good friends this holiday season who loves wines! It would definitely make an awesome gift!
Nancy @ gottagetbaked says
There are so many baking groups - so much baking, so little time! I had really wanted to take part in this month's Bundtamonth (I mean, seriously, booze in cake? Yes please!) but I don't think I'll be able to. Instead, I'll drool over your decadent, chocolatey, moist, fluffy cake. Beautiful photos as always, Paula!
Medeja says
Can port wine be substituted? I love the look of that cake.. 🙂
Joel says
How much port ? I don’t see an amount
Paula Montenegro says
Hi Joel, substitute Port for half the amount of water. It was in the notes but I have added it to the body of the recipe so it's easier to find. Thanks for the heads-up. Have a good weekend!
Baker Street says
I love booze in cakes too! This looks divine, Paula! The tunnel of sour cream and pecans sounds heavenly! 🙂