This rich, moist Easy Chocolate Bundt Cake is topped with a layer of ganache to take it over the top! Made with sour cream, this chocolate cake is scrumptious any time of year and absolutely perfect for the holidays.
I'm over the moon with Sour Cream Chocolate Cake recipe and I think that you're going to love it!
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I know my readers love impressive desserts like these Christmas Cake Pops and Mocha Truffles, but sometimes you need a recipe that's less time-consuming.
This homemade chocolate bundt cake is the answer! It's the easiest scratch-made recipe ever. Dripping with dark chocolate, this cake is as dramatic as it is delicious!
The hardest thing about this was keeping little (and big!) fingers from reaching in and grabbing a slice of this cake before it was photographed! (I had the same problem with my Chocolate and Caramel Cake - it doesn't last long around here!)
🧂 Ingredients
You probably already have these ingredients in your pantry, but if you don't, check out our pantry substitution list.
- unsalted butter - It gives you the opportunity to control the flavor. This is your best choice when it comes to baking!
- eggs - helps the cake rise and adds richness.
- sour cream and heavy cream - both add creaminess and moisture without thinning out the cake batter.
- corn syrup - for sweetness!
- dark chocolate - use the highest quality chocolate that fits into your budget. Better the quality, the better the flavor and the end result!
- Torani Salted Caramel Syrup - to give your cake even more flavor! (optional)
- From the pantry:
- flour, salt, granulated sugar, baking soda
🔪Instructions
This is meant to be a brief overview of our easy chocolate bundt cake recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
For the cake
- Preheat the oven to 350-degrees F. Grease and flour the bundt pan. Take care that all the creases of the pan are well-greased and flour.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, and baking soda.
- In a small saucepan over medium heat, combine the butter, water and cocoa powder. Whisk until the cocoa dissolves and the butter is melted. Remove from heat and allow to cool 5 minutes.
- Add half the cocoa-butter mixture to the dry ingredients. Mix to combine - the batter will be very thick. Scrape down the bowl.
- Add the second half of the cocoa-butter mixture and mix to combine.
- Add the eggs one at a time.
- Stir in the sour cream and vanilla and beat until smooth.
- Pour the cake batter into the prepared pan. Bake at 350-degree F oven for 40-45 minutes until a toothpick inserted in the center comes out clean.
- Let cool 15 minutes in the pan before inverting on a cooling rack.
For soaking the cake
While the cake is still hot, use a pastry brush to soak the cake with a syrup, which will add moisture and flavor to your chocolate bundt cake. This step is optional.
For this chocolate cake, I used the Torani Salted Caramel Syrup. Pour two tablespoons into a ramekin and brush the syrup onto the warm cake using a pastry brush. The syrup soaks into the cake helping it to stay moist, as well as adding flavor.
You could also choose to use a liqueur such as Irish Creme or Raspberry Cordial, or make a make a sugar syrup.
For the glaze
- Chop the dark chocolate.
- In a medium bowl, combine the chopped chocolate and corn syrup.
- In a small saucepan, combine the heavy cream and sugar and whisk until the sugar dissolves completely.
- Remove the hot cream from the stove and pour over the chocolate mixture. Whisk until smooth and creamy.
- Drizzle the chocolate mixture over the bundt cake. Decorate with sprinkles, if desired.
- Store the leftovers in an airtight container in the refrigerator.
Equipment
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📖 Variations
Because we test all our recipes, we recommend that you make them once just as it is without substitutions or changes. Sometimes variations can go awry. Making our chocolate bundt cake recipe as we have tested it will yield the best results. If you really want to get creative, here are some ideas for variations that might work well. (Please note, we have not tested these variations).
- For a dramatic look, substitute white chocolate instead of dark chocolate for the glaze.
- To heighten the chocolate flavor, add a teaspoon of espresso powder.
- Adding 1 cup mini chocolate chips to the chocolate cake batter will add more chocolate flavor and a little more texture to your cake.
💭 Frequently Asked Questions
Making a chocolate cake recipe with sour cream adds richness to your recipe. Sour cream also helps make baked goods more tender and fluffier than recipes without it.
A bundt cake simply designates the type of cake that is used to cook the cake in.
Yes, you can substitute with a tube pan when baking a Bundt cake. BUT the reverse isn't recommended. Baking an angel food cake in a bundt cake isn't a good swap. The light spongy cake will stick to the intricate sides of the pan.
Over-working the flour will make it dense. Be careful not to over-mix the batter.
1. First things first! Prepare the bundt cake pan - using a paper towel, coat the inside completely with a light butter coating. Then sprinkle it with flour, tapping out any excess.
1. After baking allow the cake to cool slightly - three to five minutes.
2. Invert the cake onto a cooling rack - tap it lightly to loosen the cake. It should slide right out.
Cooling too long in the pan will cause the cake to be damp and stick to the sides of the pan.
🍴 Serving Suggestions
This big cake serves 12 easily but you can cut it into thinner slices to serve more. It's so rich and decadent everyone will feel satisfied.
Topping it with a scoop of ice cream or our Homemade Whipped Cream Recipe makes it even more amazing!
😋 Similar Recipes
If you're looking for a simple Christmas cookie recipe - try my Chocolate Dipped Ritz Cracker Cookies. They're simple and delicious.) Here are a few more treats from the blog:
- Double Chocolate Chip Cookie Recipe
- Chocolate Cake Martini
- Baileys Chocolate Truffles
- Old Fashioned Chocolate Peanut Butter Fudge
- Homemade Chocolate Peanut Butter Cups
- Hot Chocolate Bomb Recipe
Not ready to make this decadent chocolate cake yet?
Don’t forget to pin the recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Chocolate Bundt Cake
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Equipment
- Bundt Pan
Ingredients
For the cake:
- 1 cup unsalted butter
- ⅓ cup cocoa powder
- 1 teaspoon kosher salt
- 1 cup water
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- 1 ½ teaspoons baking soda
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon Torani Salted Caramel Syrup
For soaking the cake:
- 2 tablespoons Torani Salted Caramel Syrup
For the chocolate glaze:
- 4 ounces dark chocolate finely chopped
- 1 ½ tablespoons corn syrup
- ½ cup heavy cream
- 1 ½ tablespoons granulated sugar
Instructions
For the cake
- Preheat the oven to 350-degrees F. Grease and flour the bundt pan. Take care that all the creases of the pan are well-greased and flour.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, and baking soda.
- In a small saucepan over medium heat, combine the butter, water and cocoa powder. Whisk until the cocoa dissolves and the butter is melted. Remove from heat and allow to cool 5 minutes.
- Add half the cocoa-butter mixture to the dry ingredients. Mix to combine - the batter will be very thick. Scrape down the bowl.
- Add the second half of the cocoa-butter mixture and mix to combine.
- Add the eggs one at a time.
- Stir in the sour cream and vanilla and beat until smooth.
- Pour the cake batter into the prepared pan. Bake at 350-degree F oven for 40-45 minutes until a toothpick inserted in the center comes out clean.
- Let cool 15 minutes in the pan before inverting on a cooling rack.
For soaking the cake:
- While the cake is still hot, use a pastry brush to soak the cake with the Torani syrup, which will add moisture and flavor to your chocolate bundt cake.
For the glaze
- Chop the dark chocolate.
- In a medium bowl,combine the chopped chocolate and corn syrup.
- In a small saucepan, combine the heavy cream and sugar and whisk until the sugar dissolves completely.
- Remove the hot cream from the stove and pour over the chocolate mixture. Whisk until smooth and creamy.
- Drizzle the chocolate mixture over the bundt cake. Decorate with sprinkles, if desired.
- Store the leftovers in an airtight container in the refrigerator.
Notes
For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.
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Lori Williams says
I adore all things chocolate! And I enjoy baking and cooking for my family and friends.
I cannot wait to try this recipe! Pinning it for later.
😵😜👆🙏
Missy says
I made this for a Christmas party at work and it came out perfectly. Huge hit with my coworkers and I will definitely be making it again!
Teri Robinson says
This chocolate cake looks so rich and yummy!
Sherry Wooten says
I made this for Thanksgiving because everyone in my family really loves chocolate. It was devoured!
I think this will be a new holiday tradition, thank you for the recipe 🙂
Jenny Q. says
I like to try a new recipe every Christmas time and I decided on this one. I didn't use sprinkles, but I added a white chocolate drizzle and it looked really pretty. It tastes SO good. Very rich!!