Decadent Double Chocolate Sour Cream Bundt Cake Recipe

This bundt adaptation is based on a reliable chocolate cake base adjusted for a single large pan: the buttermilk amount is reduced and replaced in part by full-fat sour cream to preserve moisture without making the batter too loose. After testing, this version delivers a deep chocolate flavor and a tender crumb that holds up for days.

The cake is lovely with a simple ganache and chocolate shards, but you can also dust confectioners’ sugar or use a different glaze if you prefer.

Grab Your Ingredients!

• Cocoa powder: Dutch-processed or natural both work here because the recipe has acidic ingredients that balance the cocoa.
• Full-fat sour cream: contributes moisture and tenderness; bring to room temperature.
• Neutral oil: such as vegetable or canola oil for moistness without added flavor.
• Espresso powder (optional): intensifies the chocolate notes without making the cake taste like coffee.

Let’s Make This Recipe!

Step 1: Preheat the oven to 350°F (175°C). Generously butter or grease a 12-cup bundt pan, then dust with cocoa powder to coat the interior and core.

Step 2: Whisk the dry ingredients — flour, cocoa powder, sugar, baking powder, baking soda, and salt — in a large bowl. In a separate jug, whisk the wet ingredients: sour cream, buttermilk, oil, eggs, and vanilla.

Step 3: Pour the wet mixture into the dry ingredients and fold until just combined. Mix espresso powder into the very hot water (or coffee) if using, then slowly pour the hot liquid into the batter. The batter will be thin — this is normal.

Step 4: Transfer the batter to the prepared bundt pan and bake for 55–65 minutes, or until a toothpick comes out clean. Let the cake cool for 15 minutes in the pan before inverting onto a wire rack to cool completely.

Step 5: Make the ganache: heat heavy cream (and 1 tablespoon light corn syrup for extra shine, optional) until steaming but not boiling. Pour over chopped semisweet chocolate and let sit 2–3 minutes, then stir until smooth.

Step 6: Once the cake is completely cool, spoon or drizzle the ganache over the top. Finish with chocolate shards or a dusting of confectioners’ sugar if desired. Slice and serve at room temperature for best texture.

Getting Your Cake Out Of The Pan

Removing a bundt cake intact requires a little patience and the right prep. Follow these practical tips to keep your cake whole:

1. Grease thoroughly. Use softened butter or a neutral nonstick spray to coat every surface of the pan, including the central tube.
2. Dust with cocoa powder. Cocoa fills the ridges better than flour and won’t leave a visible white film. Tap out the excess.
3. Wait 15 minutes. Allow the cake to rest in the pan briefly after baking so it firms up and releases more easily.
4. Loosen gently. Run a small rubber spatula or thin knife around the edges to release any parts that cling to the pan.
5. Invert carefully. Place a cooling rack on top, invert the pan, and lift the pan straight up. If the cake hesitates, lift slightly and give the pan a gentle shake while wearing oven mitts.

Recipe

Double Chocolate Bundt Cake with Sour Cream — Key Details

• Yield: about 12 slices
• Prep time: 10 minutes
• Cook time: 55–65 minutes
• Total time: ~1 hour 10 minutes

Ingredients

Chocolate Cake

• ¾ cup (65 g) cocoa powder (Dutch or natural)
• 1 ¾ cups (350 g) granulated sugar
• 2 cups (220 g) all-purpose flour
• 2 tsp baking soda
• 1 tsp baking powder
• ¾ tsp kosher salt (adjust if using table salt)
• 2 large eggs, room temperature
• ¼ cup (60 ml) buttermilk, room temperature
• 1 cup (227 g) full-fat sour cream, room temperature
• ½ cup (120 ml) vegetable oil
• 1 cup (240 ml) very hot water or coffee
• 1 tsp espresso powder (optional)
• ¾ tsp vanilla extract

Ganache

• ½ cup (113 g) heavy cream
• 4 oz (113 g) semisweet chocolate, chopped
• 1 tbsp light corn syrup (optional, for shine)

Instructions (Condensed)

1. Preheat oven to 350°F (175°C). Grease and cocoa-dust a 12-cup bundt pan.
2. Whisk dry ingredients together in a large bowl. In a jug, whisk buttermilk, sour cream, oil, eggs, and vanilla.
3. Fold wet ingredients into dry until just combined. Dissolve espresso powder in hot water, then slowly add the hot liquid to the batter; it will be thin.
4. Pour into the prepared pan and bake 55–65 minutes until a toothpick comes out clean. Cool 15 minutes in the pan, then invert onto a rack and cool completely.
5. Make ganache by heating cream (and corn syrup if using) until steaming, pouring over chopped chocolate, letting sit, then stirring until smooth. Drizzle over cooled cake.

Notes & Tips

• Weigh ingredients on a kitchen scale for the best and most consistent results; metric weights are preferred for accuracy.
• Bring all ingredients to room temperature before starting to ensure even mixing and proper rise.
• If using table salt instead of kosher salt, reduce the amount by about half.
• Store the finished cake refrigerated for up to 3–4 days; bring to room temperature before serving for the best texture and flavor.

Thanks — enjoy baking and sharing this rich, tender bundt cake!

Ella