Chocolate Sour Cream Bundt Cake

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side view of the chocolate sour cream bundt cake with dripping ganache down the sides.

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4.40 from 33 votes

Chocolate Sour Cream Bundt Cake

This irresistible Chocolate Sour Cream Bundt Cake delivers rich flavor and incredible moistness. With simple ingredients and expert tips, this foolproof recipe creates the perfect velvety chocolate bundt cake that melts in your mouth!

Prep Time25

Cook Time50

Total Time1 15

Servings: servings

Calories: 448kcal

Author: Melissa Griffiths

Ingredients

Cake

1 cup unsalted butter
¼ cup cocoa powder
1 teaspoon kosher salt
1 cup water
2 cups all-purpose flour
1 ⅔ cup granulated sugar
1 ½ teaspoons baking soda
2 large egg
½ cup sour cream
1 teaspoon pure vanilla extract

Glaze

4 ounces bittersweet chocolate finely chopped (I used half milk half semi-sweet chocolate)
2 tablespoons corn syrup or honey or agave
⅓ cup heavy cream
2 tablespoons granulated sugar

Instructions

For the Cake:

Preheat to 350º F. Spray a 12-cup Bundt pan with baking spray with flour and set aside. (You can also use butter and flour, but I've had better luck with bundt pans well coated with baking spray with flour.)
In a small saucepan, combine the butter, cocoa powder, salt, and water and cook over medium heat, whisking constantly, just until melted and combined. Remove from the heat and set aside.
Combined the flour, sugar, and baking soda in a mixing bowl. Add half of the melted butter/chocolate mixture and mix until blended (it will be very thick). Mix in the remaining butter mixture. Add the eggs. Mix in the sour cream and vanilla until smooth.
Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 50-60 minutes.
Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before making the glaze.

For the Glaze:

Put the chopped chocolate and corn syrup in a medium bowl and set aside.
Combine the heavy cream and sugar in a small saucepan, cook over medium heat, stirring constantly until the cream is hot and steaming and the sugar is dissolved.
Pour the hot cream over the chocolate and whisk until melted and smooth. If it’s very runny, let it sit for a minute or so to thicken. Drizzle over the cake.

Notes

If the glaze is too thick to drizzle, you can add cream, a tablespoon at a time and stir to combine until it's a workable consistency.
Keep this cake covered at room temperature rather than refrigerating. The refrigerator can dry out the cake, while proper room temperature storage maintains its moisture for up to 5 days.
For an even more intense chocolate flavor, add 1-2 teaspoons of espresso powder or instant coffee to the cocoa mixture. Coffee enhances chocolate flavor without adding coffee taste. You could also fold in 1 cup of chocolate chips to the batter before baking.
This cake freezes beautifully. Cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight at room temperature and add the glaze fresh after thawing.

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