Description
This decadent Chocolate Bundt Cake features a moist, rich chocolate batter enhanced with a luscious chocolate ganache topping. Perfectly balanced with the tanginess of sour cream and the deep flavor of semisweet chocolate, this cake is a showstopper for any occasion and easy to prepare with simple ingredients and straightforward methods.
Ingredients
Scale
Cake Ingredients
- 1½ cups semisweet chocolate morsels (255 grams, 9 ounces)
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon baking soda (6 grams)
- ½ teaspoon kosher salt
- ½ cup unsalted butter (113 grams, room temperature, 1 stick)
- 16 ounces brown sugar (454 grams, 1 package)
- 3 large eggs (150 grams, room temperature)
- 8 ounces sour cream (227 grams, room temperature, 1 container)
- 1 cup water (227 grams, hot, 200°F)
- 2 teaspoons pure vanilla extract (8 grams)
Ganache Ingredients
- ¾ cup heavy cream (170 grams)
- 11 ounces semisweet chocolate morsels (312 grams, 1 package)
- 1 tablespoon unsalted butter (14 grams, â…› stick)
- â…› teaspoon flake sea salt (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F and set the oven rack to the middle position to ensure even baking throughout.
- Prepare Pan: Grease a 10-inch tube pan with butter or shortening and lightly dust with cocoa powder, or alternatively, use a nonstick spray containing flour. This prevents the cake from sticking.
- Melt Chocolate: In a microwave-safe bowl, melt 1½ cups of semisweet chocolate morsels at medium heat for 30 seconds. Stir, then continue microwaving in 15-second bursts, stirring until the chocolate is creamy and smooth.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, and kosher salt. Set aside.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream the unsalted butter and brown sugar on medium speed for about 5 minutes until the mixture is fluffy and fully incorporated.
- Add Eggs: Add the eggs one at a time, mixing briefly after each addition just until incorporated to maintain airiness.
- Combine with Melted Chocolate: Add the melted chocolate to the mixture and mix until well blended.
- Alternate Adding Dry Ingredients and Sour Cream: On low speed, alternately add the flour mixture and sour cream in the following order: ⅓ flour mixture, ½ sour cream, ⅓ flour mixture, ½ sour cream, ⅓ flour mixture. Mix gently after each addition, starting and ending with the flour mixture to create a smooth batter.
- Add Hot Water: Slowly pour in the hot water while beating on low just until evenly incorporated. This step helps to keep the batter smooth and light.
- Add Vanilla: Stir in the pure vanilla extract to enhance the cake’s flavor.
- Fill Pan: Spoon the batter evenly into the prepared 10-inch tube pan, smoothing the top gently.
- Bake: Bake the cake at 350°F for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. This ensures the cake is fully cooked without being dry.
- Cool Cake: Transfer the cake to a wire rack and let it cool in the pan for 10 minutes. Then lift the cake out by the center tube and place it directly on the wire rack to cool completely.
- Make Ganache: While the cake cools, heat the heavy cream in a large microwave-safe bowl on medium heat until small bubbles appear just below boiling.
- Mix Ganache: Add the 11 ounces of semisweet chocolate morsels to the hot cream, stirring every 15 seconds until the chocolate is fully melted and smooth.
- Add Butter to Ganache: Stir in the tablespoon of unsalted butter until completely incorporated for a glossy finish.
- Decorate Cake: Pour the ganache evenly over the cooled cake. Optionally, sprinkle with flaked sea salt for an elegant touch of flavor contrast.
Notes
- Make sure all refrigerated ingredients (eggs, butter, sour cream) are at room temperature for the best mixing results and cake texture.
- To check for doneness, insert a toothpick into the cake center; it should come out clean or with a few moist crumbs, but no wet batter.
- Flaked sea salt on top of the ganache adds a delightful contrast and enhances the chocolate flavor, but it’s optional.
- Using high-quality semisweet chocolate morsels will result in a richer cake and ganache.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to 5 days. Ganache may firm up when chilled.
