Chocolate Sour Cream Bundt Cake

READY IN: 1hr 45mins




  • Preheat oven to 325 degrees.
  • Spray 15 cup Bundt pan very well with baking spray.
  • Combine cocoa powder and chopped chocolate.
  • Add boiling water and whisk until chocolate is melted and mixture is smooth.
  • Set aside.
  • In bowl combine flour, baking soda and salt then set aside.
  • In large mixing bowl beat butter on medium speed until smooth and creamy, about 1 minute.
  • Reduce speed to low and add brown sugar and beat until blended then beat on medium until light and fluffy, about 5 minutes.
  • Add eggs a little at a time, scraping down sides until combined.
  • Add vanilla and beat about 1 minute.
  • Reduce speed to low and add flour mixture in three additions alternately with sour cream, beginning with and ending with flour.
  • Beat just until blended and no lumps of flour remain.
  • Slowly pour in the melted chocolate mixture and beat until no white streaks are visible, scraping down sides occasionally.
  • Gently fold in chocolate chips.
  • Pour batter in prepared pan spreading batter so the sides are about 1 inch higher than the center.
  • Bake until a toothpick inserted into the center comes out with only a few moist crumbs, about 60 to 65 minutes.
  • Transfer pan to a wire rack and let cool for about 15 minutes.
  • Using a serrated knife gently saw off any excess cake that extends over the edge of the pan.
  • Invert pan onto cooling rack and let cake cool completely.
  • Ganache:.
  • In heatproof bowl combine chocolate and butter.
  • In small saucepan over medium-high heat bring cream just to a boil then immediately pour cream over the chocolate and butter.
  • Whisk until melted and smooth.
  • Place in refrigerator and let ganache thicken slightly.
  • Spoon ganache over cooled cake allowing the ganache to drip down the sides.
  • Let the cake stand until ganache is set at least 30 minutes.