This rich and delicious Chocolate Bundt Cake is full of chocolate flavor and is topped with a chocolate ganache frosting.
Perfect for a celebration or for every day!
Sour cream chocolate bundt cake
Chocolate bundt cake is a decadent dessert known for its rich cocoa flavor and moist, dense texture.
This chocolate bundt cake is an easy-to-make cake that yields delicious results.
Whether served with the chocolate ganache topping, with a scoop of vanilla ice cream, or enjoyed with a cup of coffee, this dessert is a delightful treat that satisfies every sweet tooth.
You'll find yourself returning to this recipe time and time again!
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Cocoa Powder - Use unsweetened cocoa powder.
- Sour Cream - Adds moisture and flavor to the cake
- Flour - I use regular all-purpose flour
- Butter - Use regular sweet cream butter
- Sugar - Granulated sugar adds just the right amount of sweetness to this cake
Step-by-step directions
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Preheat oven to 350°F
- Prepare bundt pan by spraying lightly with a nonstick spray and then dusting with cocoa powder. Invert pan and tap out any excess cocoa powder.
- Combine melted butter and cocoa powder together in a bowl.
- In a separate bowl, combine flour, sugar, baking soda and salt.
- In a smaller bowl, combine sour cream, eggs, oil, water and vanilla.
- Stir in butter and cocoa mixture.
- Add the wet ingredients to the dry ingredients. Stir gently together with a silicone spatula or a wooden spoon until everything is combined.
- Pour or scoop the batter into the prepared bundt pan. Try to level the top of the batter.
- Bake in preheated 350°F oven for 45-50 minutes or until baked through.
- Remove from oven and allow cake to cool for 10 minutes. Gently use a butter knife to loosen any sides of the cake that may be stuck to the cake pan. Invert cake pan and shake gently to remove cake from pan. Allow cake to cool on a baking rack.
- To make the glaze, heat cream in a small saucepan over medium heat until the cream comes to a boil.
- Remove from heat and pour over chocolate chips. Do not stir! Let sit for 5 minutes and then stir until well mixed.
- Pour over the cooled cake and allow cake to sit for about 30 minutes before serving.
Recipe tips
- No need to use an electric mixer for this cake. Everything can be mixed together by hand using a heavy silicone spatula or wooden spoon.
- Make certain the butter and unsweetened are fully combined and no lumps are formed.
- Test the cake with a toothpick or wooden skewer. If the toothpick comes out dry or just a few moist crumbs, the cake is done. If the toothpick is covered with batter or wet crumbs, cook for a few minutes longer.
- Use a good quality bundt pan for the best results and easy release. If your bundt pan is scratched, you might have a tough time getting the cake out of the pan.
- Don't add the chocolate glaze until the cake is fully cool.
Frequently asked questions
Once cool, cover and store the bundt cake for 3-4 days at room temperature.
Topping options
- Use the chocolate glaze in the recipe. Top with mini chocolate chips or chocolate shavings.
- Serve plain with a dollop of whipped cream.
- Sprinkle with powdered sugar.
More delicious cake recipes
- Buttermilk Chocolate Cake
- Orange Pound Cake
- Applesauce Cake
- Apple Cinnamon Cake
- Carrot Cake
- Blueberry Lemon Bundt Cake
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious desserts!
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Chocolate Bundt Cake
Equipment
- Measuring Cups
- Measuring Spoons
Ingredients
- 1-2 tablespoons cocoa powder (for dusting pan)
- 2 ½ cups flour
- 1 cup butter (melted)
- 1 cup unsweetened cocoa powder
- 2 cups sugar
- 2 teaspoons baking soda
- ¾ teaspoon salt
- ¾ cup sour cream
- 3 eggs
- ¼ cup oil (canola or vegetable)
- ½ cup warm water
- 2 teaspoons vanilla
Glaze
- ½ cup heavy cream
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F
- Prepare bundt pan by spraying lightly with a nonstick spray and then dusting with cocoa powder. Invert pan and tap out any excess cocoa powder.I first spray the entire pan then sprinkle in the cocoa powder. Shake the pan to help distribute the cocoa powder. I just cover the lower half of the pan with the powder.1-2 tablespoons cocoa powder
- Combine melted butter and cocoa powder together in a bowl.1 cup butter, 1 cup unsweetened cocoa powder
- In a separate bowl, combine flour, sugar, baking soda and salt.2 ½ cups flour, 2 cups sugar, 2 teaspoons baking soda, ¾ teaspoon salt
- In a smaller bowl, combine sour cream, eggs, oil, water and vanilla.¾ cup sour cream, 3 eggs, ¼ cup oil, ½ cup warm water, 2 teaspoons vanilla
- Stir in butter and cocoa mixture to the egg mixture.
- Add the wet ingredients to the dry ingredients. Stir gently together with a silicone spatula or a wooden spoon until everything is combined.
- Pour or scoop the batter into the prepared bundt pan. Try to level the top of the batter.
- Bake in preheated 350°F oven for 45-50 minutes or until baked through.
- Remove from oven and allow cake to cool for 10 minutes. Gently use a butter knife t loosen any sides of the cake that may be stuck to the cake pan. Invert cake pan and shake gently to remove cake from pan. Allow cake to cool on a baking rack.
Glaze
- Heat heavy cream over medium heat. Heat just until it comes to a boil. Remove from heat and pour oven chocolate chips. Do not stir! Allow the mixture to sit for 5 minutes to melt the chocolate. Stir well until all the chocolate and cream are combined.½ cup heavy cream, ½ cup chocolate chips
- Pour over the cake. Allow the cake to sit for about 30 minutes before serving. This will allow the glaze to harden just slightly.
Notes
-
- No need to use an electric mixer for this cake. Everything can be mixed together by hand using a heavy silicone spatula or wooden spoon.
- Make certain the butter and unsweetened are fully combined and no lumps are formed.
-
- Test the cake with a toothpick or wooden skewer. If the toothpick comes out dry or just a few moist crumbs, the cake is done. If the toothpick is covered with batter or wet crumbs, cook for a few minutes longer.
-
- Use a good quality bundt pan for the best results and easy release. If your bundt pan is scratched, you might have a tough time getting the cake out of the pan.
-
- Don't add the chocolate glaze until the cake is fully cool.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Terry says
I love chocolate, so I'm not gonna lie...I'm going to whisk the cocoa into the butter when it's almost melted, in order to bloom, and thus intensify the chocolate flavor. And add some espresso powder, for the very same reason, as I do for ANYTHING chocolate. You don't know it's there, but...
Thanks for what looks like a great recipe, from Alberta, Canada 🇨🇦.
Wildfire and heatwave central. Yesterday, they evacuated a town with ~4500 permanent residents, plus staff,and visitors/campers from one of our national parks. 2 highways were closed due to fires, so everyone had to be routed via BC, who are also having major wildfires. Scary!
Kathy says
Thanks for your suggestions. Stay safe. Hoping this summer isn't filled with wild fires.
Nancy says
What size Bundt pan do you use for this?
Kathy says
I used a 10-12 cup bundt pan.