Chocolate Bundt Cake (with sour cream)

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.

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Removing slice from glazed chocolate bundt cake on white cake stand; white yellow background.

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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.

Slice of chocolate bundt cake on white plate, glaze pouring down.

FAQ

What is the difference between regular and Bundt cake?

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.

Can this chocolate cake be frozen?

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.

Ingredients for glazed chocolate cake in bowls on white table including cocoa, butter, cream, flour, milk, sugars, coffee, vanilla, sour cream.

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 bake bundt cakes often, you've likely had one stick to the pan. It's frustrating, but preventable. Here are three reliable methods:

Shortening and flour: Coat the pan thoroughly with soft shortening using your fingers or a brush, making sure to reach every corner, including the center tube. Dust with flour, rotating the pan to cover evenly, then tap out the excess over the sink.
Cake goop (pan-release paste): Mix equal parts shortening, flour, and oil into a paste. Brush it onto the pan. Store leftovers in a jar, 1 month at room temp or up to 3 months in the fridge. This is one of my favorite methods.
Baking spray with flour: Only use baking spray that includes flour. Regular cooking spray isn't enough and often leads to sticking. I rarely use this anymore.

The recipe matters too: When I find a bundt cake that releases cleanly, even without perfect prep, I hold onto it; it's a keeper.

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.

Pouring hot water into bowl with cocoa powder

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.

Baked chocolate bundt cake in the pan on a wire rack on a white surface. Top view.

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

Ganache being poured over chocolate bundt cake on wire rack, white background.

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.

Close up of slice in cake server of glazed chocolate bundt cake on white plate.

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About Paula Montenegro

A baker for more than 45 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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