Super Moist Chocolate Sour Cream Cake with Chocolate Ganache


  • 2 cups all-purpose flour
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons baking soda
  • 2 sticks (1 cup) unsalted butter
  • 1/3 cup high-quality cocoa powder (use the best you can find)
  • 1 cup water
  • 1/2 tsp fine salt
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract



Preheat oven 350 degrees F.

Whisk together flour, sugar, and baking soda for one minute until thoroughly combined.

In heavy bottom saucepan over medium heat melt and combine butter, cocoa, water, and salt. Stir over medium heat until everything is dissolved, steamy, and looks similar to hot chocolate.


Mix cocoa mixture into dry mixture (half at a time) and stir until combined (be careful of hot cocoa mixture).


Add two eggs…one at a time.


Stir in vanilla and sour cream until combined and then pour batter into greased bundt pan.


Bake at 350 degrees F. for 50 minutes or until cake tester comes out clean.

Allow to cool for 15 minutes in pan and then remove and allow to cool completely before adding chocolate ganache.


For the chocolate ganache:

  • 4 ounces of good quality dark chocolate, chopped or broken into 1/2-inch pieces
  • 1/2 cup heavy cream


*Bring cream to a boil and immediately pour over chocolate. Wait 1 minute and stir until smooth and glossy.

 Drizzle chocolate ganache onto cool cake while it is still warm.

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 *Recipe from Bi-Rite Market’s Eat Good Food

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    June 8, 2014 at 3:16 AM

    This is amazing! I’ve made this around 6 times, and it never fails to disappoint, good job!

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