The secret to an amazingly tender chocolate cake? Sour cream. Finished with a silky sour cream ganache, this cake is fit for any celebration.

20 min
55 min



  1. 1 cup (250ml) sour cream
  2. 1/3 cup (80ml) water
  3. 2 tsp Queen Natural Vanilla Extract
  4. 1 ½ cups (225g) plain flour
  5. ¾ cup (95g) unsweetened cocoa powder
  6. 1 ½ tsp baking powder
  7. ¾ tsp bicarb soda
  8. Pinch of salt
  9. 230g unsalted butter, softened
  10. 1 1/3 cups (295g) firmly packed brown sugar
  11. 3 large eggs


  1. 200g dark cooking chocolate, chopped
  2. ¾ cup (180ml) sour cream
  3. 1 tsp Queen Natural Vanilla Extract
  4. 1 tsp instant coffee (optional)
  5. 1 tbsp Queen Glucose Syrup - optional, see recipe tips

Method - Cake

  1. Step 1

    Preheat oven to 180°C (fan forced). Grease a 2.4L bundt tin with butter and dust the inside with cocoa, tapping out any excess. Don’t use baking spray on bundt tins or cake will stick.

  2. Step 2

    Combine sour cream, water and vanilla in a jug, mix well. Combine flour, cocoa powder, baking powder, baking soda and salt. Set aside.

  3. Step 3

    Using a stand mixer or electric beaters, cream butter and sugar for 5 minutes until pale and creamy. Beat in eggs one at a time, mixing well in between.

  4. Step 4

    Add half of flour mixture to butter mixture, mix well then add half of sour cream mixture, mixing in between. Repeat with remaining mixture and mix until well combined.

  5. Step 5

    Transfer batter to prepared tin, and tap the tin firmly on benchtop a few times to remove any air bubbles. Bake for 40-55 minutes until an inserted skewer comes out clean. Once cooked, allow to cool in tin for 10 minutes before inverting onto a wire rack to cool completely.

Method - Ganache

  1. Step 1

    Place chopped chocolate into a small, heat proof bowl, set aside. Melt sour cream in a small saucepan over medium heat until just simmering. Remove from heat and pour over chocolate. Allow to sit for 3-4 minutes, then add vanilla, instant coffee (optional) and mix well until a smooth glossy ganache is achieved.

  2. Step 2

    Allow to cool slightly before drizzling over bundt cake. This will ensure you achieve nice ganache drips that hold their shape.

Recipe Tips:

If your ganache has split, add a tablespoon of Queen Glucose Syrup or a tablespoon of warm milk to bring it back to a glossy consistency. Watch our Ganache Masterclass video for more tips.

Read our Tips for Baking the the Perfect Bundt. 

Un-iced cake will keep up to 3 days in an airtight container.

Iced cake will keep up to 3 days in an airtight container, in the fridge. Bring cake to room temperature before serving.

Comments & Reviews

can someone please tell me what ‘Cake Release’ is and where to find it in Melbourne?


Hi Wendy – Cake Release spray is a quick and easy alternative to greasing your tins. You can buy it at cake decorating shops or online – just google your nearest supplier. Hopefully that helps!

Queen Fine Foods