This sour cream chocolate bundt cake is incredibly rich and decadent. It's drenched with the silkiest, smoothest, most rich chocolate ganache! The cake is pretty easy to make and has got the perfect texture. The cake crumbs are really soft and moist. The sour cream really helps the cake get its perfect, moist texture every single time!

This type of bundt cake is my absolute favourite! Comes together in no time and is incredibly delicious. It's the perfect crowd pleaser and is the ultimate treat for all the chocolate lovers out there! It's got that deep and rich chocolate flavour with a little hint of coffee. Plus that gorgeous, shiny chocolate ganache just takes it to the next level!

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WHY YOU’ll LOVE THIS CAKE?‍

It's a super easy recipe! It is so much easier to make than making any layer of cake. It's a fool proof, tried and tested recipe. This cake turned out super amazing and great every single time even if you are making it for the first time. The chocolate topping is really easy to make as only a few ingredients are required. You don’t have to chill the cake for hours before frosting.‍

The cake is super moist with the perfect texture. This cake is super soft with perfect moist crumbs even every single bite is super moist and melts in your mouth. It is not a dry crumb cake because sour cream is used in this recipe. Sour cream adds moisture, fat and acidity to the cake, so your cake turns out really moist, soft and rich every single time.‍

Best for every occasion! This cake is always a crowd-pleaser and best for every occasion like for a birthday party, for any get together or as a dinner dessert treat. It is also the best chocolate cake choice for breakfast or brunch.

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INGREDIENTS REQUIRED TO MAKE CHOCOLATE BUNDT CAKE

Only basic baking staples are required to make this cake.

FOR THE CAKE

• All-purpose flour: Make sure, to measure it correctly. The best way to measure all-purpose flour is by using a digital scale. If you don’t have then spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
• Unsweetened Cocoa powder: Always use good quality cocoa powder, it makes the difference. Make sure to use unsweetened cocoa powder. It gives a deep and rich chocolate flavour.
• Eggs: Eggs should be at room temperature. They give moisture to the cake and help it to rise.
• Unsalted butter: Always use good quality butter. Make sure to buy unsalted butter because you can control the amount of salt according to the recipe requirement. Butter should be at room temperature, it means it should be softened enough so when you press, using a little pressure, your finger will leave a dent.
• Vegetable oil: Oil keeps the cake soft and moist even when cold. I used sunflower cooking oil, you can use any vegetable oil.

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• Salt: It balances the sweetness and enhances the flavour of chocolate.
• Granulated sugar + light brown sugar: I used both granulated sugar& light brown sugar. Granulated sugar adds sweetness and light brown sugar adds softness and moisture. You can use dark brown sugar instead of light brown sugar.
• Baking powder + baking soda: Both are used as leavening agents, which means they cause the cake to rise. I used both to give this cake a good rise.
• Instant Coffee: It gives a rich and deep flavour of chocolate but it is totally optional.
• Hot water: Hot water reacts with cocoa powder and brings out the chocolate cocoa flavour. It enhances the chocolatey flavour so you can enjoy a more intense flavour of chocolate. Water should be very hot to enhance the flavour of the chocolate.
• Sour Cream: Main ingredient or you can say the star ingredient of this recipe is sour cream. Sour cream adds moisture, fat and acidity to this cake. If you don’t have sour cream in hand, you can use whole greek yoghurt instead.

FOR THE CHOCOLATE GLAZE

• Dark + milk chocolate: Always use good quality chocolate. Here I used both dark(54%) + milk chocolate. But you can also use semisweet chocolate bars or only milk chocolate bars or chips or a mixture of them. It also depends on your taste.
• Double cream/Heavy whipping cream: Always use heavy cream or heavy whipping cream to make a rich and silky chocolate ganache. Cream with at least 35% fats content gives a better consistency to the chocolate ganache.
• Vegetable oil: A little bit of vegetable oil is used to make a shiny chocolate ganache. Always use neutral flavour oils like vegetable oil, canola or sunflower.

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HOW TO MAKE SOUR CREAM CHOCOLATE BUNDT CAKE STEP BY STEP

Step 1: In a medium bowl sift all-purpose flour, cocoa powder, salt, baking powder and baking soda. Whisk together and set aside.

Step 2: In a large mixing bowl, beat the butter and granulated sugar+ light brown sugar by using an electric beater on medium until light in colour and fluffy (about 2 minutes). Add oil + vanilla extract and beat again to mix it well. Make sure to scrape the bowl down. Add in the eggs, one at a time, beat well after each addition (about 20 seconds after each egg addition).

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Step 3: Add in the dry ingredients and sour cream, alternate these two ingredients, start with dry ingredients and end on dry ingredients, beat on low speed after each addition until just combined (avoid over mixing). Make sure to scrape down the bowl.

Add one tsp instant coffee into the hot water and mix well until completely dissolved. Add in the hot water + coffee mixture very slowly little by little and gently mix after each addition until combined. Avoid adding the hot water at once otherwise, you will end up with scrambled eggs.

Step 4: Preheat the Fan oven to 150C/302F (or conventional oven to 170C/338F). Always prepare a bundt pan after preparing your cake batter. Grease your 10" bundt pan with a tablespoon of cold butter because you want it to stick to the sides and bottom of the pan. By using your fingertips, spread a thin layer of butter throughout the bottom and all sides of the bundt pan. Make sure to cover all inside surfaces of the pan.

Here I will use cocoa powder instead of all-purpose flour because I am going to bake a chocolate cake. Sift the cocoa powder all around into the pan, give it a tap all around the sides to coat evenly. The cocoa powder will stick to the greased pan and helps to release the bundt cake easily. Shake any excess powder out of the pan. This step is very important and prevents bundt cake from sticking so don’t skip this step.

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Step 5: Pour the cake batter into the prepared cake pan and smooth the top of the batter with a spatula. Tap the pan on the counter a few times to remove air bubbles. You will bake this cake at a slightly lower temperature and for a little longer time than normal to avoid burning and drying out the cake.

Bake at 150C/302F in a Fan oven (in a conventional oven at 170C/338F) for 55-60 minutes or until a wooden skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven and let it cool in the pan for 10-15 minutes.

Step 6: Place a butter paper on a wire rack and flip the bundt pan onto it, tap to release and lift up the pan. Allow it to cool completely before adding the chocolate glaze (for 1 hour). Never let the cake sit in the pan for more than 15 minutes, otherwise, the cake will stick to the pan and will never release smoothly.

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TO MAKE CHOCOLATE GLAZE (GANACHE)

Step 1: Break up the milk chocolate into cubes or very small pieces and place in a heat-safe bowl. Place a bowl over a small saucepan of simmering water (only fill the saucepan with 1 or 2 inches of water). Make sure that the water does not touch the bottom of the bowl.

Step 2: When chocolate melts, add in the double cream (at room temperature). Stir the ganache constantly and gently until it’s smooth. Add 1-2 tsp of vegetable oil and stir until smooth and shiny. Slowly pour the chocolate ganache over the cooled cake, let it drip down the sides. Allow the chocolate glaze to set for about 30 minutes to 1 hour before slicing.

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TIPS TO GET THE PERFECT AND MOIST BUNDT CAKE EVERY TIME!

• Make sure to measure it correctly. The best way to measure all-purpose flour is by using a digital scale. If you don’t have then spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
• Use room temperature ingredients(eggs, butter and sour cream) for the best results.
• Add very hot water to the batter at the end to enhance the chocolate flavour because hot water reacts with cocoa powder and brings out the chocolate cocoa flavour.
• Don’t over mix the batter after adding the dry ingredients.
• Tap the pan to release the air bubbles before baking. It also helps to get the perfect crumb.

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• Don’t underbake and don’t overbake! For a smooth release of the cake, don’t underbake it. To avoid burning out the cake, bake at a slightly lower temperature for a little longer time.
• Always prepare a bundt pan after preparing your cake batter. Grease your bundt pan with a tablespoon of cold butter because you want it to stick to the sides and bottom of the pan. By using your fingertips, spread a thin layer of butter throughout the bottom and all sides of the bundt pan. Make sure to cover all inside surfaces of the pan. Here I will use cocoa powder instead of all-purpose flour because I am going to bake a chocolate cake. Sift the cocoa powder all around into the pan, give it a tap all around the sides to coat evenly. The cocoa powder will stick to the greased pan and helps to release the bundt cake easily. Shake any excess flour out of the pan. This step is very important and prevents bundt cake from sticking so don’t skip this step.
• To get the perfect release of the cake from the pan, allow the cake to cool in the pan only for 10-15 minutes. After 10-15 minutes, flip over the cake onto a wire rack when it is still warm otherwise it will stick to the pan.

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FAQ

HOW TO GET A SUPER MOIST AND FLUFFY BUNDT CAKE?

This bundt cake is super moist and rich because of sour cream. Sour cream adds moisture, fat and acidity to this cake. If you don’t have sour cream in hand, you can use whole greek yoghurt instead.

HOW TO MAKE A SHINY CHOCOLATE GLAZE (GANACHE)?

Follow the steps to make chocolate ganache and at the end add little vegetable oil to get a shiny chocolate glaze.

HOW TO STORE THE CAKE?

You can store it in an airtight container for up to 3 days at room temperature or in the fridge for up to 5-6 days.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!
Happy Baking!