Chocolate Overload Cake

Chocolate bundt cake, topped with chocolate ganache.

5 from 10 votes

Make the best homemade Chocolate Overload Cake, drizzled with chocolate ganache! Thanks to sour cream and real chocolate, this bundt cake comes out super moist and rich in flavor. This will be a great easy dessert recipe to celebrate the holidays or any occasion.

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Servings: people

Calories: 499kcal

Author: Veronika's Kitchen

Ingredients

Ingredients for Chocolate Bundt Cake:

1 ¾ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
6 ounces semisweet chocolate chopped
¾ cup natural cocoa powder
1 teaspoon instant espresso powder
¾ cup boiling water
12 tablespoons unsalted butter room temperature
1 ½ cups granulated sugar
5 large eggs room temperature
1 teaspoon vanilla extract
1 cup full fat sour cream room temperature

Ingredients for Chocolate Ganache:

4 ounces semisweet chocolate chopped
½ cup heavy cream

Instructions

Preheat the oven to 350°F. Mix 2 tbsp softened butter and 1 tbsp cocoa powder and brush the inside of a bundt pan with a pastry brush. Set aside.
In a mixing bowl, add 1 ¾ cups all-purpose flour, 1 tsp baking soda, and ¼ tsp salt. Whisk and set aside.
In a separate bowl, add 6 ounces chopped semisweet chocolate, ¾ cup natural cocoa powder, and 1 tsp instant espresso powder. Pour over ¾ cup boiling water, whisk until the chocolate is melted and the mixture is smooth. Then set aside to cool off.
In a separate large mixing bowl, add 12 tbsp room temperature unsalted butter and 1 ½ cups granulated sugar. Using a stand or hand mixer, beat everything together on a high speed for 3-5 minutes, or until it’s light and airy.
Add 5 room temperature eggs (1 egg at a time) and beat well again.
Add 1 tsp vanilla extract and 1 cup room temperature sour cream. Mix well until combined.
Then add the chocolate mixture and mix until combined.
Add dry ingredients and fold them in until there are no flour pockets.
Pour the batter into the pre-greased Bundt pan, transfer to the oven and bake at 350°F for about 45 minutes.
To make sure it’s properly baked, insert a toothpick in the center, it should come out with moist crumbs but not wet.
Take the pan out of the oven and let sit on the counter for 10 minutes. Then flip the pan and transfer the cake to a wire rack. Let it cool off completely for about 2 hours.
Chop 4 ounces chocolate in smaller pieces and transfer to a bowl.
Heat up ½ cup heavy cream in a saucepan over medium heat until light simmer. Then pour over the chopped chocolate and let sit for 2-3 minutes.
Whisk very well until all the chocolate is melted and the ganache is smooth consistency.
Let it sit on the countertop until it cools off and gets thicker consistency.
When ready to serve, drizzle over the cake and let it drip on the sides.

Notes

Greasing bundt pan. While you might usually grease a bundt pan with butter and then dust with all-purpose flour, this technique is not going to work for this recipe. Since this is a chocolate cake, you don’t want it to be covered with white flour. So, instead, we will mix softened butter with cocoa powder and brush it in a thick layer inside of the pan. That will help to create a good protection layer to easily release the baked cake.
Ingredients. To make sure all the ingredients blend well together and create light cake, they need to be room temperature (especially butter, eggs, and sour cream).
Instant Espresso Powder. This extra ingredient really makes a difference and helps to elevate chocolate flavors in the dessert.
Mixing eggs. When you add eggs to the batter, it’s always recommended to add one egg at a time and mix well in between. This will ensure that they are all will mixed well. Also, make sure that the eggs are room temperature.
Do not overbake! This is probably the most important step. While it usually takes about 45 minutes to bake, the timing might vary on your oven, cake pan, and the cake batter. Start checking it after 40 minutes. To do so, insert a toothpick in the center of the cake, it should come out with some moist crumbs (not raw, but cooked moist crumbs). If the toothpick came out all clean, you probably overbaked the cake.

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