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Chocolate Bundt Cake Feature
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5 from 4 votes

Chocolate Bundt Cake with Chocolate Ganache

Thick and moist, this Chocolate Bundt Cake with Chocolate Ganache is a rich, decadent dessert that's guaranteed to satisfy every chocolate craving. Since it's easy to make, it's a great cake for everyday as well as special occasions!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: chocolate bundt cake recipe, chocolate sour cream bundt cake, moist chocolate cake
Servings: 8 slices
Author: Jill

Ingredients

For the Bundt Cake

  • 1 1/2 cups all-purpose flour
  • 3/4 cups cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups brown sugar
  • 2 large eggs
  • 1/4 cup canola oil or vegetable oil
  • 1 cup sour cream
  • 3/4 cup freshly brewed coffee (double shot of espresso or 2 tsps instant coffee mixed in water)

For the Chocolate Ganache

  • 8 ounces semi-sweet chocolate
  • 8 ounces heavy cream

Instructions

Make the Chocolate Bundt Cake

  • Preheat the oven to 350F. Prepare a 12 cup bundt pan by brushing it with melted butter.
  • Sieve the flour, cocoa powder, baking powder, bicarbonate of soda and salt into a large mixing bowl.
  • Use a whisk to mix together then and the brown sugar and mix again. Make a well in the center.
  • In a separate bowl or jug, mix together the eggs, canola oil, soured cream and coffee.
  • Slowly pour the wet ingredients into the dry ingredients beating well as you go.
  • Transfer the cake batter into the bundt pan, the mixture will look very thin and runny. The mixture will fill the tin to two-thirds full.
  • Bake in the center of the preheated oven for 25 minutes
  • Leave to cool in the bundt pan for 10 minutes before inverting on to a cake stand or wire rack. Leave to cool completely before frosting.

Make the Chocolate Ganache

  • Chop the chocolate finely and add it to a heatproof bowl
  • Pour the cream into a saucepan placed over a medium heat. When the cream is almost at boiling point, remove it from the heat and pour it on top of the chopped chocolate.
  • Leave the chocolate and cream to sit untouched in the bowl for 3 minutes.
  • After 3 minutes, very slowly stir the chocolate and cream together using a metal spoon or rubber spatula.
  • Keep stirring until the cream and chocolate have come together into a glossy ganache.
  • Immediately pour the ganache on top of the chocolate bundt cake.