Unsalted butter – 226 gms / 8 ounces / 1 cup, softened at room temperature
Granulated white sugar – 300 gms / 1 & ½ cups
Eggs – 4, at room temperature
Vanilla essence/extract – 1 tsp
Whole milk – ½ cup, at room temperature
Sour cream – ½ cup, at room temperature
For chocolate ganache:
Heavy cream – 1 cup
Bitter-sweet chocolate – 100 gms, at room temperature
Unsalted butter – 30 gms / 2 tbsp, softened
Instructions
Preheat your oven to 160 C / 325 F and set the wire rack at the middle of the oven.
Grease a Bundt pan generously with softened butter and dust all over with cocoa powder. Set it aside until needed.
Sift the all-purpose flour in a large bowl. Add cocoa powder, baking soda, baking powder and salt. Mix everything thoroughly using a wire whisk making sure that baking soda and baking powder are evenly mixed with flour. Set it aside.
Measure the milk in a measuring cup and add the sour cream to it. Mix them well and set aside.
Take the softened unsalted butter in another large bowl; bowl should be large enough to hold the dry ingredients too which will be added subsequently.
Add the granulated sugar and beat it with butter using an electric hand mixer or a wire-whisk until the butter turns pale yellow and fluffy. Scrap the bottom of the pan to ensure all the butter and sugar are mixed evenly.
Then add the eggs – one at a time – beating them in after each addition. Add in the vanilla essence/extract and whisk in thoroughly.
Now it’s time to mix in all three components. Add ⅓ of the dry ingredient i.e. flour-cocoa powder mixture and ⅓ of the milk-sour cream mixture. Beat them in thoroughly. Add half of the remaining dry ingredients along with half of milk-cream mixture and again beat them uniformly. Finally add the last installment of both dry and wet ingredients and beat everything well using the electric hand mixer. If using a wire-whisk, you may need to beat them a longer time.
Now transfer the cake batter into the prepared Bundt pan and spread as evenly as possible using a spatula. Bake the chocolate Bundt cake in the preheated oven for 1 hour or until a long toothpick inserted into the center comes out clean.
Chocolate Ganache:
While the cake is baking, prepare the chocolate ganache.
Heat heavy cream in a small sauce pan until bubble starts to appear. You don’t need to bring it to full boil.
Take the bitter-sweet chocolate in a bowl and pour the warm cream on top. Tip in the softened butter too and keep stirring with a spatula until both chocolate and butter melt and turns into glossy chocolate ganache. If the chocolate it not melting, put the bowl on top of a pot of simmering water and keep stirring. The chocolate will melt from the heat coming from steam beneath. Let the ganache cool down a bit. It will thicken a little as it cools down.
Once the cake is fully baked, take it out and leave it in the Bundt pan for at least 15 minutes. Then take it out and place on a cooling rack seated on top of a baking sheet. Drizzle the thick & shiny chocolate ganache over the warm chocolate Bundt cake and let it drip off the sides. Is there any other satisfactory sight than this? I doubt!
Serve the cake warm. Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2017/12/chocolate-bundt-cake-with-chocolate-ganache/