Updated: Jul 4
Chocolate is the most amazing flavour ever! Wouldn’t you agree? I feel that chocolate can totally change your mood and makes you feel so much better when you are down. This chocolate sour cream bundt cake is no exception! It was a delicious and brownie like fudge textured cake, topped off with a rich chocolate ganache.
Preparation Time 15 minutes
Cook Time 45 minutes
1 cup butter
1/3 cup cocoa powder
1/2 teaspoon salt
1 cup water
2 cups all purpose flour
1 3/4 cup sugar
1 1/2 teaspoon baking soda
1/2 cup sour cream/ yogurt
1 teaspoon vanilla
200 grams chocolate- chopped
100 grams Heavy Cream
Preheat the oven to 180c. Grease a bundt pan with butter and cocoa powder. Set it aside.
In a saucepan, heat the butter, cocoa powder, salt and water until melted. Remove from the heat and allow it to cool down slightly.
In a bowl, whisk the flour, baking soda and sugar together. Add half of the butter mixture. Mix it through until well combined. Then add the remaining butter mixture. Beat well until smooth.
Add the eggs and vanilla. Beat well. Add the sour cream and mix until just combined.
Pour the batter into the prepared pan and bake for 45 minutes at 180c. An inserted skewer should come out clean.
Allow the cake to cool while you prepare the ganache.
Place the chocolate and heavy cream in a microwave safe bowl. Heat at 30 second bursts and mix though until smooth. Once the cake cools, pour the ganache over the top of the cake and allow it to drip down the sides of the cake. Serve at room temperature.