American
Dark Chocolate Sour Cream Bundt Cake
Dutch cocoa, hot coffee, sour cream, and chopped bittersweet chocolate create a deeply flavored Bundt cake with a plush crumb and a thin, satiny ganache veil.
12 servings · 30 minutes prep · 50 minutes cook
Ingredients
Chocolate Cake
- 3/4 cup Dutch-process cocoa powder
- 3/4 cup hot brewed coffee
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon Diamond Crystal kosher salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs, room temperature
- 3/4 cup full-fat sour cream, room temperature
- 2 teaspoons vanilla extract
- 4 ounces bittersweet chocolate, finely chopped
Ganache
- 4 ounces bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 pinch kosher salt
Directions
Bloom the Cocoa and Prepare the Pan
- Heat the oven to 350°F (175°C). Grease every ridge of a 10- to 12-cup Bundt pan, dust with cocoa, and tap out the excess.
- Whisk the cocoa into the hot coffee until glossy. Cool for 10 minutes. In another bowl whisk the flour, baking powder, baking soda, and salt.
Build the Batter
- Beat the butter, granulated sugar, and brown sugar on medium speed for 3 minutes, until paler and aerated. Beat in the eggs one at a time, scraping after each.
- Mix in the sour cream and vanilla. Add the flour mixture in two additions, alternating with the cocoa mixture, and stop as soon as the batter is uniform. Fold in the chopped chocolate; do not beat it into fragments.
Bake, Release, and Glaze
- Spread the batter into the pan and rap it twice on a folded towel to release large air pockets. Bake 45 to 55 minutes in a 10-cup pan; for a shallower 12-cup pan, begin checking at 40 minutes, until the top springs back and a tester carries moist crumbs but no wet batter.
- Cool in the pan for 15 minutes, loosen the edges gently, and invert onto a rack. Cool completely, about 75 minutes.
- Pour the just-simmering cream over the chocolate and salt. Rest 2 minutes, stir smooth, cool until slightly thickened, then pour a narrow ribbon over the cake.
