Chocolate Bundt Cake Recipe

Velvet Chocolate Cake with Chocolate Ganache Icing is EVERYTHING I need for a Christmas dessert! This moist and amazing Chocolate Cake Recipe is velvety smooth, virtually fool proof, and sure to please everyone at your holiday party. This Chocolate Bundt Cake is my very favorite chocolate cake on the planet!

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: slices

Calories: 684kcal

Author: Becky Hardin

This sour cream chocolate cake is truly a favorite for me, and I think it will be a favorite for you too. Can't go wrong with a classic Chocolate Bundt Cake!

Step-by-step photos can be seen below the recipe card.

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Equipment

Ingredients

For the Chocolate Velvet Cake

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

For the Chocolate Ganache

¾ cup heavy cream 170 grams
11 ounces semisweet chocolate morsels 312 grams (1 package)
1 tablespoon unsalted butter 14 grams (⅛ stick)

Garnish

⅛ teaspoon flake sea salt optional

Instructions

Preheat oven to 350°F and set the oven rack to the middle position.
Grease a 10-inch tube pan with butter or shortening and sprinkle it with cocoa. Or spray the pan with nonstick spray (the type with flour included).
In a small microwave-safe bowl, melt the chocolate morsels at medium heat for 30 seconds. Stir the chocolate and continue microwaving and stirring at 15-second intervals until melted. Stir until creamy and smooth.
1½ cups semisweet chocolate morsels
In a medium bowl, sift the flour, baking soda, and salt together. Set aside.
2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together at medium speed until fluffy and completely incorporated, about 5 minutes.
½ cup unsalted butter, 16 ounces brown sugar
Add the eggs, one at a time, beating just until incorporated after each addition.
3 large eggs
Add the melted chocolate and mix just until well blended.
On low speed, slowly add the flour mixture and the sour cream alternately to the chocolate mixture. After each addition, mix the ingredients just until incorporated. Begin and end with the flour mixture. (The additions are added as follows: ⅓ of the flour mixture, ½ of the sour cream, ⅓ of the flour mixture, ½ of the sour cream, ⅓ of the flour mixture.)
8 ounces sour cream
Very gradually add the hot water and beat on low just until blended.
1 cup water
Add vanilla and stir.
2 teaspoons pure vanilla extract
Spoon the batter evenly into the prepared tube pan.
Bake at 350°F for 55-65 minutes or until a toothpick inserted in the center comes out clean. Transfer the cake to a wire rack and let cool in the pan for 10 minutes. Lift the cake by the center tube and return to the wire rack.
While the cake cools, make the ganache. In a large microwave-safe bowl, heat the cream on medium heat until a few bubbles are visible (just beginning to boil).
¾ cup heavy cream
Add the chocolate morsels, stirring every 15 seconds or until the chocolate melts.
11 ounces semisweet chocolate morsels
Add the butter and stir until fully incorporated.
1 tablespoon unsalted butter
Pour the ganache (see note) over the cake and sprinkle with flaked sea salt.
⅛ teaspoon flake sea salt

Video

Notes

Adapted from Southern Living 2003 Annual Recipes.

If the ganache is too thick to pour, add more cream (1 tablespoon at a time) until the desired consistency is achieved. Stir well after each addition of cream.

Storage: Store chocolate bundt cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Nutrition