This Bundt Cake maximizes the flavor of chocolate. With cocoa powder, semisweet chocolate, and chocolate chips, this is one chocolatey cake. Sour cream helps keep it extra moist.
This cake can feed an army. I made it to serve at coffee hour at church. Bundt cakes are always good for church and other such functions that often necessitate eating while standing up. A slice can be eaten by hand without too many crumbs hitting the ground.
Sour Cream Chocolate Cake (recipe source LicktheBowlGood)
- 1 cup cocoa powder
- 7 1/2 oz. semisweet chocolate finely chopped
- 1 cup boiling water
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoon kosher salt
- 2 1/2 sticks unsalted butter
- 2 1/2 cups packed brown sugar
- 5 eggs, lightly beaten
- 4 teaspoons vanilla extract
- 1 1/2 cups sour cream
- 1 1/2 cups semisweet choclate chips
- 6 oz semisweet chocolate, finely chopped
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- Bring all ingredients to room temperature.
- Preheat oven to 325 degrees. Grease a Bundt pan well.
- For the cake, combine 1 cup cocoa powder and chocolate in a bowl and add boiling water. Whisk until chocolate melts and mixture is smooth. Set aside.
- Place flour, baking soda, and salt in a bowl and run a whisk through it to combine and aerate. (Or you can sift them together but I cannot sift without making a big mess.)
- Using an electric mixer with a flat beater, beat butter on medium speed for 30 to 45 seconds, until creamy.
- Reduce speed to low and add brown sugar. Once mixed in, increase speed to medium and keep beating until light and fluffy (5 minutes). Scrap down sides of bowl a few times during the 5 minutes.
- Add eggs a little at a time and then beat in vanilla extract.
- On low-speed add flour in 3 additions, alternating with sour cream. Begin and end with flour. Beat just until flour is incorporated.
- Slowly add chocolate mixture. Stop mixer occasionally to scrap down sides of bowl. Fold in chocolate chips.
- Pour batter into prepared bundt pan. Bake until toothpick inserted in center comes out with only a few moist crumbs (60 to 65 minutes).
- Place pan on wire rack and let cool 15 minutes. Invert pan and lift pan away from cake.
- To make ganache, place butter and chocolate in a heatproof bowl. Bring cream just to a boil in a small saucepan. Pour over butter and chocolate and whisk until smooth. Pour ganache over cake.