This cake has a few extra steps but it is well worth it for a little something special this time of year. People will ooh and aah over this rich and decadent chocolate cake, and they will think you are a genius 🙂 Seriously, it’s that good!
Chocolate Sour Cream Bundt Cake
1 cup cocoa powder, sifted (plus extra for dusting pan with)
8 oz. semisweet chocolate baking squares, finely chopped
1 cup boiling water
2 1/4 cups flour (1/2 unbleached & 1/2 whole wheat)
1 1/2 tsp baking soda
1 1/4 tsp salt
2 1/2 sticks unsalted butter, room temperature
2 1/2 cups brown sugar, firmly packed
5 eggs at room temperature, lightly beaten
4 tsp vanilla
1 1/2 cups sour cream, room temperature
1 1/2 cups semisweet chocolate chips
6 oz. semisweet chocolate baking squares
2 T unsalted butter
1/2 cup heavy cream
1. Preheat oven to 325*. Grease your bundt cake pan and powder it with the extra cocoa. (*NOTE: This recipe is big enough for TWO bundt cakes unless you are using one of those really big bundt pans. If you don’t want two cakes then you can make one bundt and 2 dozen cupcakes – or in my case I made one bundt, 1 dozen cupcakes, and six mini bundt cakes. I also made two batches of ganache…just in case.)
2. In a bowl combine the cocoa and the chopped chocolate. Add the boiling water and whisk until the chocolate melts and is smooth. Set aside.
3. Sift together flour, baking soda and salt. Set aside.
4. In another large bowl beat the better on medium speed until smooth and creamy. Add the brown sugar and beat until blended and light and fluffy. Add eggs a little at a time, scraping sides down as needed. Make sure each addition is incorporated before adding more. Beat in vanilla.
5. On low-speed as the flour mixture slowly- in about three or four additions- alternating with the sour cream, beating until no lumps of flour remain. Slowly pour in the cocoa-chocolate mixture and beat until no white streaks are visible. Scrape down sides as needed.
6. Turn off the mixer and add the chocolate chips by gently folding them in using a rubber spatula.
7. Pour the batter into the prepared cake pan(s). Spread the batter using a spatula away from the center of the bundt pan so that the edges are about an inch higher than the middle section. Bake until a toothpick comes out clean- about an hour (for mini bundts and cupcakes you just have to eye it as it bakes, but it will take about 25 minutes).
8. Transfer the pan to a wire rack and allow to cool upright for about 15 minutes. Invert the pan onto the rack and lift off the pan. Cool completely; about one hour.
9. Make the ganache. In a microwaveable bowl combine the chocolate and butter and microwave for two minutes, stirring occasionally. Put 1/2 cup of heavy cream into microwave for 1 minute or until very hot, then whisk it in the chocolate mixture, stirring until the chocolate melts and all ingredients are incorporated.
10. Pour the ganache over the top of the cake, allowing the ganache to drip down the sides. Let it set for about 15 minutes. I also added some mini chocolate chips to the top of the cake- just a few minutes after the ganache was poured so it was still soft but not dripping.