A deliciously made Chocolate soured cream Bundt Cake lined during a creamy two-ingredient chocolate ganache. With an upscale, velvety texture, this is often easy my favorite cake formula. 

Especially once it’s dripping with bittersweet chocolate ganache. This Chocolate soured cream Bundt Cake is one in all those superb homespun desserts that everybody can simply love.


The cake features a velvety texture and therefore the addition of soured cream adds pretty depth of flavour. Simple, sweet and ideal for chocoholics such as you and Maine.

The magnitude relation of chocolate to cream can vary, reckoning on what you're mistreatment it for. A bit less cream, can create a thicker ganache, whereas additional cream, a drippy ganache. Your ganache can fix up over time and may be keep within the electric refrigerator, if you’re not mistreatment it without delay.


Chocolate cake:

  • 2 teaspoons vanilla extract
  • 245 grams (1 and 3/4 cup) plain flour
  • 230 gram (1 cup or 2 sticks) unsalted butter, room temperature
  • 200 grams (1 cup) caster sugar
  • 135 grams (3/4 cup) brown sugar
  • 3 large eggs, room temperature
  • 60 grams (3/4 cup) cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 120ml (1/2 cup) hot water
  • 240 ml (1 cup) sour cream, room temperature

Chocolate ganache:

  • 200 grams (1 and 1/3 cup) good quality dark chocolate
  • 180 ml (3/4 cup) thickened or heavy cream


  1. Grease your bundt cake tin really well with butter. Preheat the oven to 180 C (360 F). In a large mixing bowl, add butter and sugars and beat with an electric mixer until pale and creamy.
  2. Add vanilla and eggs, one at a time, and continue to beat until mixture is combined and creamy. Boil the kettle and pour out 1/2 cup water and set aside.
  3. In a separate bowl, sift plain flour, cocoa powder, baking powder and baking soda and lightly whisk.
  4. Add dry ingredients to the wet, along with the hot water 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.
  5. Pour chocolate batter into prepared bundt pan and bake for approximately 40 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool for about 15 minutes before carefully transferring to a wire rack to cool completely.
  6. To make chocolate ganache, chop dark chocolate and transfer to a bowl. In a small saucepan, add your cream and pop on a medium heat. Once the cream is warm but not boiling, pour the cream over the chocolate and leave for 2-3 minutes.
  7.  Gently whisk the mixture until smooth. Leave to stand for a few minutes and it will thicken slightly. Then pour chocolate ganache over the top of your cake.

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