Double Chocolate Bundt Cake with Sour Cream
This double chocolate bundt cake is the ultimate chocolate lover's dream! Made with sour cream, oil, AND buttermilk for an extra soft, moist texture that stays perfect for days. The best part? You don't need a mixer, just a few bowls and a whisk!
Servings: 12 slices
Calories: 423kcal
Equipment
- 12 cup bundt pan
Ingredients
Chocolate Cake
- ¾ cup cocoa powder dutch or natural
- 1 ¾ cups granulated sugar
- ¾ teaspoon vanilla extract
- ¾ teaspoon kosher salt
- 2 large eggs room temperature
- 2 cups all purpose flour
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ cup buttermilk room temperature
- 1 cup sour cream room temperature
- ½ cup vegetable oil
- 1 cup very hot water
- 1 teaspoon espresso powder
Ganache
- ½ cup heavy cream
- 4 oz 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 cocoa powder, 1 ¾ cups granulated sugar, ¾ teaspoon kosher salt, 2 cups 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 buttermilk, 1 cup sour cream, ½ cup 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 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 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 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!
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven't tested the recipe with this method.
Ingredients: I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.
Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note, I'm using Diamond Crystal kosher salt and not Morton salt which is too salty!
Corn Syrup: This is optional but it will make your ganache shiny.
Cocoa Powder: I'm using dutch processed cocoa powder but I have also tested this recipe with natural cocoa powder.
Storage: Store the cake in the fridge for 3-4 days. I recommend letting it come to room temperature before enjoying!
Nutrition
Calories: 423kcal | Carbohydrates: 55g | Protein: 6g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 392mg | Potassium: 213mg | Fiber: 3g | Sugar: 34g | Vitamin A: 323IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 3mg
