Rich, moist, and with an irresistible chocolatey flavor, chocolate sour cream cake is one of the best chocolate cakes you can make at home. It's simple to make, yet this cake is decadent and fudgy with a tender crumb and intense chocolate flavor. This amazing chocolate sour cream cake is perfect for any occasion – birthdays, holidays, family dinners, and anniversaries. It's beautiful, elegant, and delicious which will impress everyone.
– For a more intense chocolate flavor, substitute coffee for the hot water. It won't add a coffee flavor, rather it concentrates the chocolatey flavor of the cake.
– Use high-quality dark chocolate for the ganache. You'll taste the difference! If you don't like dark chocolate, you can use milk chocolate instead.
– Sour cream will help make this cake moist, but to make it even moister, you can use vegetable oil instead of butter to make the batter.
– This wonderful cake is easy to make ahead. Make it the night before you plan to serve it for the best results.
– Don't overmix your batter. Otherwise, your cake will be dense.
The simplest way to decorate your chocolate cake is using frosting or chocolate ganache. You can make an easy, rich chocolate ganache at home by warming heavy cream and whisking in some chocolate, then pouring it over the top of your cake.
If you prefer frosting, pick up a carton of your favorite one (chocolate frosting is always amazing, but other flavors like vanilla or buttercream are great, too) and spread it over the cake with a knife. Alternatively, make some homemade chocolate frosting by whisking butter, powdered sugar, cocoa powder, milk, and vanilla extract until airy and smooth.
Bundt pans are the classic choice for this chocolate cake. Use a 10 to 12 cup bundt cake tin for this recipe. This is the standard bundt pan size.
Wrap or store your chocolate sour cream cake in an airtight container in the fridge for 2 to 3 days. Frozen, it lasts for 2 months. If you decide to freeze your chocolate cake, do so without the ganache.
Preheat your oven to 350°F. Grease a bundt pan with cooking spray.
Cream butter, white sugar, and brown sugar in a large bowl until fluffy and smooth.
Beat in the eggs one at a time.
Do the same for the vanilla, and whisk until the mixture becomes creamy. Boil water and pour out ½ cup and set off to the side.
In a medium bowl, whisk flour, baking soda, cocoa powder, and baking powder.
Pour the flour mixture into the egg mixture, add ½ cup of hot water, and fold until just combined.
Fold in the sour cream.
Transfer the cake batter into the bundt pan. Bake for 40 to 45 minutes or a toothpick inserted into the middle of the cake comes out clean.
Remove from oven and let cool for 15 minutes before taking the cake out of the pan and setting it on a rack to cool completely.
While the cake is cooling, heat the cream in a small saucepan. Once warm, add the chocolate and stir until melted, about 2 to 3 minutes. Stir until smooth.
Let the chocolate cool slightly, then pour it over the cake.
Use room temperature ingredients. This will make your cake batter mix more evenly.