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+ servings
Chocolate Bundt Cake decorated with ganache and blackberries ready to be served.

Sour Cream Chocolate Cake

Emma Duckworth
This is a rich, moist Sour Cream Chocolate Cake baked in a bundt cake pan and decorated in a luscious chocolate ganache. Deceptively simple to make, flavourful and beautiful, this is a chocolate lover's dream perfect for any occasion.
4.67 from 3 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Method Cakes & Cupcakes
Cuisine American
Servings 14 slices
Calories 354 kcal

Equipment

  • Nordicware Anniversary Bundt Pan
  • Electric Hand held beaters
  • Mini rubber spatula

Ingredients
 

Sour Cream Chocolate Cake

  • 80 g dark chocolate 70% - finely chopped
  • 110 g light brown sugar
  • 35 g cocoa powder
  • 180 g boiling water
  • 230 g unsalted butter - room temperature
  • 200 g granulated sugar
  • 2 large eggs - room temperature
  • 250 g plain flour (all-purpose)
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon fine salt
  • 120 g sour cream

Chocolate Ganache

  • 120 g double cream (heavy cream)
  • 100 g 70% dark chocolate
  • 15 g unsalted butter
  • 120 g fresh blackberries

Instructions
 

Chocolate sour cream cake

  • Bloom the cocoa powder. Preheat your oven to 180°C (350°F). In a medium sized bowl, add the finely chopped chocolate, light brown sugar and cocoa powder and pour in the boiling water. Whisk until the sugar has dissolved and chocolate has melted leaving you with a smooth chocolate liquid. Set aside.
  • Beat butter and sugar then beat in the eggs. In a large mixing bowl, beat the butter and sugar on high with hand-held electric beaters, until pale and fluffy, about five minutes. Add in the eggs, one at a time beating well after each addition. Ensure the you scrape down the bowl after adding each egg. 
  • Add dry ingredients, cocoa mixture and sour cream. In a separate bowl, sift in the flour, baking powder, baking soda and salt and stir together. Add half of the flour mix into the batter and beat on low to combine.
    Add the cocoa mixture and sour cream and mix on low to combine.
    Add the remaining dry ingredients and mix on low until a few flour streaks remain.
  • Prepare the bundt pan. Light grease with non-stick baking spray or using a pastry brush, grease with softened butter the internal surface of the bundt pan. Grease generously not omitting any of the nooks and the central column.
    Dust the pan with cocoa powder, sugar or a combination of both. (The sugar does leave a slight crust.)
  • Bake. Pour the batter into the prepared bundt pan. Gently but firmly tap the bundt pan to release any air bubbles in the batter. Bake for 40-45 minutes until the centre of the cake springs back when pressed and a toothpick inserted comes out clean.
    Once baked, remove from the oven and let the cake cool in the pan for at least 15 minutes, then invert onto a wire rack. Let cool completely before decorating with ganache.

Chocolate Ganache

  • Make the ganache. Heat the cream over medium heat on the stove until simmering. Place chocolate and butter in a bowl and pour the hot cream over the top. Let it sit for five minutes then whisk until the chocolate is melted and the ganache smooth.
    Pop the bowl in the microwave and heat for 10-second increments if the chocolate hasn't melted fully.

To decorate

  • Decorate. Pour warm ganache over cooled bundt cake. Decorate with blackberries and set aside for the ganache to set, then slice and serve. Best served at room temperature.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To Store: When decorated with a simple ganache, wrap the cake well in plastic wrap and store at room temperature for 3-4 days.
To freeze. Best frozen undecorated wrapped in plastic wrap for up to 3 months. Thaw overnight at room temperature and decorate with ganache.
TIP 1: Weigh the ingredients, in particular, the flour with digital scales. Measuring by cups runs the risk of adding too much flour which will dry out the sponge.
TIP 2: Butter and eggs should be at room temperature.
TIP 3: Don't skip the step of blooming the cocoa- it helps with the flavour. 
TIP 4: Use a good quality Bundt pan, such as Nordicware.
TIP 5: Grease and dust the bundt pan just before adding the batter. Then tap the pan once the batter is added.
TIP 6: Use a mini spatular to loosen the cake from the side of the pan, then wait 15 minutes before inverting the cake.
 

Nutrition

Calories: 354kcalCarbohydrates: 38gProtein: 4gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 76mgSodium: 278mgPotassium: 119mgFiber: 3gSugar: 22gVitamin A: 669IUVitamin C: 2mgCalcium: 53mgIron: 1mg
Keyword Chocolate bundt cake, Sour cream chocolate cake
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