Good Eats and Sweet Treats from My Small Boston Kitchen

Sour Cream Chocolate Bundt Cake with White Chocolate Ganache

If I could only eat one dessert for the rest of my life, this just might be it. Unbelievable right? Or maybe I just sound crazy. But that’s probably because I am… crazy about this darn cake! And probably crazy in other ways, but best not to get into that right now 🙂 It’s like a dark chocolate cake had a baby with a pound of chocolate fudge than jumped into a pool of creamy white chocolate ganache and lived happily ever after. See? I do sound crazy.

But if you don’t ever listen to another thing I say, listen to this: you must make this cake. It weighs about 7 pounds when finished, and could probably put about 15 pounds onto your thighs if you eat it all (no wonder my pants have been tighter lately!), but it’s so worth every single bite.

Chocolate Sour Cream Bundt Cake with White Chocolate Ganache - Sweetly Serendipity

I chalk it up to the sour cream really, and the magic it works in this cake. The pictures really don’t do it justice, but it is the most moist and dense creation I think I’ve ever made. Studded with chocolate chunks, and doused in a generous batch of white chocolate ganache… well, it’s just heavenly.

Chocolate Sour Cream Bundt Cake with White Chocolate Ganache - Sweetly Serendipity

Between my roommate, my boyfriend, and myself, it still took a couple of weeks to polish off this whole cake. Really, the 7 pounds comment is no joke. But it’s the most cozy, homey, delicious and satisfying dessert I’ve made in a long time, and if it wouldn’t clear out my entire pantry and rob me of a confident bikini season, I might go make another one right now.

Chocolate Sour Cream Bundt Cake with White Chocolate Ganache - Sweetly Serendipity

(Who am I kidding… bikini season doesn’t start for at least three more months. And at what age do bikinis become inappropriate anyway? Because I could totally be persuaded into wearing tankinis for the rest of my life if it means eating more cake.)

Chocolate Sour Cream Bundt Cake with White Chocolate Ganache - Sweetly Serendipity

What have you been up to in the kitchen lately?

Chocolate Sour Cream Bundt Cake with White Chocolate Ganache


    For the cake:
  • 1 cup unsweetened cocoa powder, sifted, plus more for dusting pan
  • 7 1/2 ounces semisweet or bittersweet chocolate, finely chopped
  • 1 cup boiling water
  • 1 1/4 cups all-purpose flour
  • 1 cup white whole wheat flour
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoons kosher salt
  • 20 tablespoons (2 1/2 sticks) unsalted butter, at room temperature
  • 2 1/2 cups firmly packed light brown sugar
  • 5 large eggs, at room temperature
  • 4 teaspoon vanilla extract
  • 1 1/2 cups sour cream, at room temperature (light is fine)
  • 1 1/2 cups semisweet chocolate chips
  • For the ganache:
  • 6 ounces white chocolate, finely chopped
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream


  1. Preheat an oven to 325 degrees F. Grease a large bundt pan with butter (I use this one), then dust with cocoa powder, and tap out the excess.
  2. For the cake:
  3. In a large bowl, combine 1 cup cocoa powder and the chopped chocolate. Pour the boiling water over the cocoa chocolate mixture, and whisk continually until the chocolate melts and the mixture is completely smooth.
  4. In a separate bowl, sift together both flours, baking soda, and salt.
  5. In the bowl of an electric mixer fitted with the flat beater, (or a large bowl and a hand mixer) beat the butter on medium speed until smooth and creamy. Add the brown sugar, and continue beating until well incorporated. Scrape down the sides of the bowl, then beat at medium speed for about 5 minutes, until the mixture is light and fluffy.
  6. Add the eggs one at a time, beating until just incorporated after each one. Scrape down the sides of the bowl, then add the vanilla and beat just to incorporate.
  7. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the sour cream, starting and ending with the flour, and beating just until blended after each addition.
  8. Slowly pour in the chocolate-cocoa mixture and beat until no streaks are visible, stopping the mixer occasionally to scrape down the sides of the bowl. Gently fold in the chocolate chips.
  9. Pour the batter into your prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs, about 60-65 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 20 minutes. Invert the pan onto the cooling rack or a serving plate, and let cool completely, at least 1 hour.
  10. For the ganache:
  11. While the cake if cooling, you can make the ganache. In a heatproof bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter, then whisk until everything is melted and smooth.
  12. Pour the ganache over the top of the cake, allowing the ganache, to drip down the sides. Let the cake stand until the ganache is set, at least 15 minutes.
  13. Slice and serve!

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