Dessert: United States – Sour Cream Chocolate Bundt Cake with Ganache

Serving Size: 12

Approximate Time

Prep 20 min

Cook 55 min

Additional 30 min

Total 1 hr 40 min

Ingredients

Softened butter, for the pan
Unsweetened cocoa powder, for the pan
2 cups (250 g) all-purpose flour
1 3 / 4 cups (350 g) granulated sugar
3 / 4 cup (65 g) unsweetened cocoa powder
1 1 / 2 teaspoons baking powder
1 1 / 2 teaspoons baking soda
1 teaspoon kosher salt
2 large eggs, room temperature
1 cup (240 ml) sour cream, room temperature
1 / 2 cup (120 ml) milk (2% or whole), room temperature
1 / 2 cup (120 ml) neutral oil (canola or vegetable)
2 teaspoons vanilla extract
3 / 4 cup (180 ml) hot brewed coffee (or hot water)
1 cup (175 g) semisweet chocolate chips
1 / 2 cup (120 ml) heavy cream
1 tablespoon (14 g) unsalted butter
Pinch of fine salt

Instructions

Preheat oven to 350°F (175°C). Generously butter a 10–12 cup Bundt pan and dust with cocoa powder, tapping out the excess.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk eggs, sour cream, milk, oil, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and whisk until mostly combined (some small lumps are fine).
Slowly whisk in the hot coffee until the batter is smooth and pourable.
Pour batter into the prepared pan and tap the pan gently on the counter to release air bubbles.
Bake 45–55 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
Make the ganache: Place chocolate chips, heavy cream, butter, and a pinch of salt in a heatproof bowl. Microwave in 20–30 second bursts, stirring between each, until smooth and glossy (about 1–1 1/2 minutes total). Alternatively, heat cream to steaming and pour over chocolate and butter; let sit 2 minutes, then stir until smooth.
Spoon or drizzle ganache over the cooled cake. Let set for 15 minutes before slicing and serving.