This double chocolate bundt cake is made with sour cream, oil, and buttermilk, making it extra soft and moist! It's covered in a simple chocolate ganache. Plus, you don't need a mixer for this recipe! All you need is a few bowls, a whisk, and a bundt pan!
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This simple chocolate bundt cake is based on my go-to chocolate cake recipe (hello, viral Matilda's chocolate cake!).
I did make a few changes to the recipe to make it work for a bundt pan. I decreased the amount of buttermilk and swapped it out for some sour cream! After a few rounds of testing, I knew this was the perfect double chocolate bundt cake for chocolate lovers (namely, me).
I love this with chocolate ganache on top and chocolate shards, but you could sprinkle confectioners' sugar, or use a glaze like my delicious maple espresso glaze that I used on my mini chocolate bundt cakes!
Grab Your Ingredients!
- Cocoa Powder: I tested this recipe with both Dutch-processed cocoa powder and natural unsweetened cocoa powder. Both work in this recipe thanks to the large amount of acidity from the sour cream and buttermilk.
- Sour Cream: Make sure you're using full-fat sour cream!
- Oil: Use a neutral oil like vegetable oil or canola oil.
- Espresso Powder: Adding espresso powder to the bundt cake is going to really enhance the chocolate flavor. I promise it doesn't make the chocolate cake taste like coffee! You can always leave it out if you prefer.
Let's Make This Recipe!
Step 1: Start by greasing your bundt pan generously and sprinkling over cocoa powder. Preheat your oven to 350℉.
Step 2: In a large bowl, mix all of the dry ingredients together. In a separate bowl, whisk all the wet ingredients (except the hot water/coffee).
Step 3: Pour the wet ingredients into the dry ingredients and mix until just combined. Pour in the hot water or coffee.
Step 4: Pour the chocolate cake batter into your prepared bundt pan. Bake in the oven for 55-65 minutes, or until a toothpick inserted comes out clean. Let cool for 15 minutes before removing to a wire cooling rack.
Step 5: Heat up your heavy cream (and a tablespoon of corn syrup if you want that ✨shine✨!) and once steaming, pour over your chopped chocolate. Let it sit for a few minutes before stirring until smooth.
Step 6: Drizzle the chocolate ganache over your cooled bundt cake and enjoy! I like to use a spoon to drizzle over the ganache.
Getting Your Cake Out Of The Pan
Number one fear when baking a bundt cake? Getting it out of the pan! Here are my expert tips as someone who has made many a bundt cake and has shed a few tears over them breaking apart.
- Prep your bundt pan! I butter mine GENEROUSLY. I use butter because where I live, I can't find nonstick baking spray. Make sure you're also greasing the core of the pan, including the top of it.
- I then sprinkle cocoa powder over, making sure to get into all the nooks and crannies. This will make it easier for the cake to come out, plus you won't be able to see the cocoa powder compared to if you were using flour. After sprinkling cocoa powder, I tap the pan over the sink to get rid of excess cocoa powder. I have tested this recipe with just butter and not cocoa powder and my cake stuck to the pan!
- Once I've taken the bundt cake out of the oven, I set a timer for 15 minutes.
- After 15 minutes, I use a very small rubber spatula to gently nudge the cake away from the sides. I then lift the pan, while wearing oven gloves, and basically shake it to see if the cake is still stuck to the sides. Yes, you'll look crazy, but it helps.
- Place a cooling rack on top of the cake pan and carefully invert the pan. You should be able to lift the bundt pan off and voila - your chocolate bundt cake!
Made This Recipe?
Make sure to leave a ⭐️ rating and review below! You can tag me on Instagram @alpineella or follow along on Pinterest, Facebook and TikTok!
Thank you!
Ella
Recipe
Double Chocolate Bundt Cake with Sour Cream
Equipment
- 12 cup bundt pan
Ingredients
Chocolate Cake
- ¾ cup (65 grams) cocoa powder dutch or natural
- 1 ¾ cups (350 grams) granulated sugar
- ¾ teaspoon vanilla extract
- ¾ teaspoon kosher salt
- 2 large eggs room temperature
- 2 cups (220 grams) all purpose flour
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ cup (60 ml) buttermilk room temperature
- 1 cup (227 grams) sour cream room temperature
- ½ cup (120 ml) vegetable oil
- 1 cup (240 ml) very hot water
- 1 teaspoon espresso powder
Ganache
- ½ cup (113 grams) heavy cream
- 4 oz (113 grams) semisweet chocolate chopped
- 1 tablespoon light corn syrup optional
Instructions
- Preheat your oven to 350°F/175°C. Butter or grease a 12-cup bundt pan. Sprinkle over cocoa powder, I like to use a small sieve to do this, making sure every nook and cranny is covered.
- Combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl with a whisk.¾ cup (65 grams) cocoa powder, 1 ¾ cups (350 grams) granulated sugar, ¾ teaspoon kosher salt, 2 cups (220 grams) all purpose flour, 2 teaspoon baking soda, 1 teaspoon baking powder
- In a large jug, whisk together the buttermilk, sour cream, oil, eggs, and vanilla extract.¾ teaspoon vanilla extract, 2 large eggs, ¼ cup (60 ml) buttermilk, 1 cup (227 grams) sour cream, ½ cup (120 ml) vegetable oil
- Slowly pour in the ingredients from the large jug and mix until just combined.
- Mix the espresso powder (if using) with the hot water. Slowly add the hot water and mix. Your batter will be very thin and it makes a lot of cake batter!1 cup (240 ml) very hot water, 1 teaspoon espresso powder
- Pour the batter into the prepared pans. Bake for 55-65 minutes, until a toothpick comes out clean when inserted. Remember, your oven might be different so it might take longer! Or less time if you have a darker bundt pan.
- Allow the cakes to cool for 15 minutes before removing from the pan. Invert on a wire cooling rack and remove the bundt pan. Let the cake cool completely.
- Chop up your chocolate and place in a large bowl.4 oz (113 grams) semisweet chocolate
- Heat the heavy cream with the corn syrup (if using) in a saucepan over medium-low heat or in the microwave until it is simmering. Make sure it does not boil!½ cup (113 grams) heavy cream, 1 tablespoon light corn syrup
- Pour the hot cream over the chopped chocolate and let sit for 2-3 minutes.
- Stir the chocolate and cream mixture with a rubber spatula until completely smooth.
- Spoon over your cooled chocolate bundt cake. For chocolate shards, use a vegetable peeler and 'peel' a chocolate bar on top of the bundt cake!
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