Sour Cream Chocolate Bundt Cake
Prep: 15 mins
Cook: 40 mins
Servings: 10
Sour Cream Chocolate Bundt Cake is a classic chocolate cake recipe. Shared by Jessica of Everton Park for our Made for Memories cookbook, she describes it as an easy go-to chocolate cake recipe.
Ingredients
Method
- Pre-heat oven to 160°C fan-forced. Grease a 23cm bundt tin with butter.
- In a large mixing bowl, cream the butter, caster sugar and brown sugar with electric mixers until pale and fluffy (approx.. 4 mins). With the mixer running, add vanilla extract and eggs one at a time until combined.
- In a separate bowl, sift the plain flour, cocoa powder, baking powder and bi-carb soda, whisking lightly. Add to the wet mixture along with half of the hot water, gently folding with a spatula. Add the remaining hot water and continue to fold. Fold in the sour cream until combined completely.
- Pour the batter into prepared bundt tin and bake for 40 mins or until a skewer inserted into the centre comes out clean. Cool for 15 mins in the tin before transferring to a wire rack to cool completely.
- For the ganache, place chocolate chunks in a small heatproof bowl. In a small saucepan, heat the cream until warm but not boiling then pour into the bowl of chocolate. Gently stir until melted then drizzle over the cooled cake.
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