This is the most perfect Chocolate Sour Cream Bundt Cake I ever made!
Easy to make, buttery, moist, and with a chocolate ganache glaze that complements it perfectly and is too die for!
Originally, I substituted half the water for Port, the liquor.
For the cake:
- ¾ cup (70g) unsweetened cocoa powder
- 3/4 cup warm water (you can use half the amount of liquor, such as Port or Kahlua)
- 2 ¼ cups (310g) cake or all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3/4 cup (170g) unsalted butter, at room tº
- 1 cup (200g) granulated sugar
- ¾ cup (150g) brown sugar
- 3 eggs, at room t°
- ½ teaspoon vanilla extract
- ¾ cup (180g) sour cream, at room tº
For the ganache:
- Scant 1 cup (200g) double or whipping cream
- 7 and 3/4 oz (220g) semi sweet chocolate, chopped
- 1/4 cup (50g) dark brown sugar
- 1 tablespoon runny honey or corn syrup
For the cake:
- Preheat oven to 350ºF/180°C.
- Butter and flour a 10-cup bundt cake pan (see notes below for instructions).
- In a medium bowl, mix cocoa powder with water and port. Reserve.
- In a large bowl beat butter and gradually add sugar. Beat until very creamy, about 3 minutes. Add eggs, one at a time, mixing well after each addition. Beat for 1 minute after the last one is added.
- Add vanilla and sour cream to the chocolate mixture and mix.
- Sift flour, baking soda, powder, and salt. Add dry ingredients in three additions to butter mixture, alternating with chocolate mixture in two additions. Don't worry if the batter looks a bit curdled at times.
- Pour into prepared pan, smooth top and bake for about 60 minutes or until a tester comes out clean. Let cool a few minutes and unmold on a wire rack. Let cool completely.
- Dust with powdered sugar before serving.
For the ganache:
- Finely chop chocolate and put in a bowl, preferably glass.
- In a small saucepan heat cream with sugar.
- Remove just when it's about to boil. It should have small bubbles in the outer rim.
- Immediately cover the chopped chocolate with the hot cream. For best results make sure all the chocolate is covered.
- Let stand 3' to soften.
- With a wire whisk start mixing from the middle out. The chocolate will mix with the cream and create a smooth and shiny chocolate mixture.
- Add honey or corn syrup, mix well and it's ready to use.
- Pan: use the right pan size for optimal results. Butter (use soft butter, not melted)and flour it and refrigerate while making the batter. Or use baking spray with flour in it.
- Chocolate: use a good quality semisweet chocolate (60%-70%) for best results. There are many good brands and you can buy dark chocolate online. I generally use Green & Black, Ghirardelli, and Chocolove.
- Oven: having the right oven temperature is crucial. That said, I find that this cake benefits from baking it at 350° for about 40 minutes and then turning it down to 325°. It gives it an extra burst and it rises more. 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° for the last 5-10 minutes. That depends a lot on the pan size. For very large bundt cakes it is a good idea.
- Glaze: this chocolate bundt cake needs no glaze, but the chocolate ganache I use in this recipe is so incredibly good, I urge you to try it. With a sprinkle of powdered sugar (or nothing at all), it is a fabulous simple chocolate cake.
- Storing: it lasts for several days well wrapped in the refrigerator, but take into account that it dries a bit every day. I keep it wrapped in plastic for 2-3 days at room t°, and if there are leftovers (the nerve!) I freeze them.
- Variation: you can use hot prepared coffee instead of water for a deeper chocolate flavor. Originally I made it with port (the liquor) so you can substitute half of the water for that or another liquor, such as Kahlua, Cointreau, or any other you like that complements the chocolate.
Keywords: chocolate bundt cake, chocolate ganache