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Chocolate Sour Cream Bundt Cake

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“I ordered a 15 cup Bundt pan from Williams-Sonoma and this recipe was on the back of the box. I did make a few changes like using semi-sweet chocolate baking squares and melting them in the microwave instead of chopping (saves a lot of time). The cake calls for 1 1/2 cups semi-sweet chocolate chips and my bag was 2 cups so I just added the whole bag (I think next time I will try milk chocolate chips - I love milk chocolate). I also substituted milk chocolate chips for semi-sweet in the ganache and also melted them in the microwave instead of chopping. I added the vanilla and cinnamon to the ganache for a little extra flavor (I love the flavor of cinnamon in a chocolate cake). This makes a lot of batter so you must use a 15 cup pan or if using a 12 cup pan use some of the batter for cupcakes. I found the ganache to be a little thin that's why I put it in the refrigerator to help it thicken up some. This may be a little more work than some chocolate cakes, but if you have a "choc-a-holic" in your family they will love you for making this cake. The original recipe states it serves 16, but they don't know my friends and family - LOL”
1hr 45mins

Ingredients Nutrition


  1. Preheat oven to 325 degrees.
  2. Spray 15 cup Bundt pan very well with baking spray.
  3. Combine cocoa powder and chopped chocolate.
  4. Add boiling water and whisk until chocolate is melted and mixture is smooth.
  5. Set aside.
  6. In bowl combine flour, baking soda and salt then set aside.
  7. In large mixing bowl beat butter on medium speed until smooth and creamy, about 1 minute.
  8. Reduce speed to low and add brown sugar and beat until blended then beat on medium until light and fluffy, about 5 minutes.
  9. Add eggs a little at a time, scraping down sides until combined.
  10. Add vanilla and beat about 1 minute.
  11. Reduce speed to low and add flour mixture in three additions alternately with sour cream, beginning with and ending with flour.
  12. Beat just until blended and no lumps of flour remain.
  13. Slowly pour in the melted chocolate mixture and beat until no white streaks are visible, scraping down sides occasionally.
  14. Gently fold in chocolate chips.
  15. Pour batter in prepared pan spreading batter so the sides are about 1 inch higher than the center.
  16. Bake until a toothpick inserted into the center comes out with only a few moist crumbs, about 60 to 65 minutes.
  17. Transfer pan to a wire rack and let cool for about 15 minutes.
  18. Using a serrated knife gently saw off any excess cake that extends over the edge of the pan.
  19. Invert pan onto cooling rack and let cake cool completely.
  20. Ganache:.
  21. In heatproof bowl combine chocolate and butter.
  22. In small saucepan over medium-high heat bring cream just to a boil then immediately pour cream over the chocolate and butter.
  23. Whisk until melted and smooth.
  24. Place in refrigerator and let ganache thicken slightly.
  25. Spoon ganache over cooled cake allowing the ganache to drip down the sides.
  26. Let the cake stand until ganache is set at least 30 minutes.

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