Chocolate Sour Cream Bundt Cake with Chocolate Ganache | TasteToronto
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Chocolate Sour Cream Bundt Cake with Chocolate Ganache

20 mins Prep Time

45 mins Cook Time

Ingredients

Chocolate Sour Cream Bundt Cake

  •  1 cup unsalted butter plus more for the pan (room temperature)

  • 3/4 cup Dutch-process cocoa powder 

  • 1 teaspoon kosher salt

  •  1/2 cup strong brewed coffee

  • 1 3/4 cups all-purpose flour plus more for the pan

  •  1 cup brown sugar

  • 3/4 granulated sugar

  •  1 teaspoon baking soda

  • 1 teaspoon baking powder

  •  3 large eggs

  •  1 cup sour cream or plain Greek yogurt (room temperature)

  •  2 teaspoons pure vanilla extract

Chocolate Ganache

  •  4 ounces bittersweet chocolate, finely chopped

  •  1 1/2 tablespoons corn syrup

  • 1/2 cup heavy cream

  •  1 1/2 tablespoons granulated sugar

Directions

Chocolate Sour Cream Bundt Cake with Chocolate Ganache

8 Steps

  • Step 1

    Position a rack in the centre of the oven and heat to 350°F. Butter and flour a bundt pan and set aside. If you do not have a bundt pan, two 8-inch cake tins or two 9-inch cake tins will work.

  • Step 2

    In a large mixing bowl, add butter and both sugars and beat with an electric mixer until pale and creamy.

  • Step 3

    Add vanilla and eggs, one at a time, and continue to beat until mixture is combined and creamy. Brew coffee and measure out 1/2 cup and set aside.

  • Step 4

    In a separate bowl, sift all-purpose flourcocoa powder, baking powder and baking soda and lightly whisk.

  • Step 5

    Add dry ingredients to the wet, along with the coffee and gently fold with a spatula. Finally, add the sour cream and fold until the mixture is completely combined and smooth. It will be quite thick -- this is fine.

  • Step 6

    Scrape the batter into the prepared pan and bake until a toothpick inserted into the centre of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

  • Step 7

    While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and place over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.

  • Step 8

    Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.

Ingredients

Chocolate Sour Cream Bundt Cake

  •  1 cup unsalted butter plus more for the pan (room temperature)

  • 3/4 cup Dutch-process cocoa powder 

  • 1 teaspoon kosher salt

  •  1/2 cup strong brewed coffee

  • 1 3/4 cups all-purpose flour plus more for the pan

  •  1 cup brown sugar

  • 3/4 granulated sugar

  •  1 teaspoon baking soda

  • 1 teaspoon baking powder

  •  3 large eggs

  •  1 cup sour cream or plain Greek yogurt (room temperature)

  •  2 teaspoons pure vanilla extract

Chocolate Ganache

  •  4 ounces bittersweet chocolate, finely chopped

  •  1 1/2 tablespoons corn syrup

  • 1/2 cup heavy cream

  •  1 1/2 tablespoons granulated sugar

Tags:

Chocolate Sour Cream Bundt Cake with Chocolate Ganache

Toronto Recipes

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