Ingredients
Cake
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1 cup (250ml) sour cream
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1/3 cup (80ml) water
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2 tsp Queen Natural Vanilla Extract
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1 ½ cups (225g) plain flour
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¾ cup (95g) unsweetened cocoa powder
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1 ½ tsp baking powder
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¾ tsp bicarb soda
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Pinch of salt
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230g unsalted butter, softened
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1 1/3 cups (295g) firmly packed brown sugar
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3 large eggs
Ganache
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200g dark cooking chocolate, chopped
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¾ cup (180ml) sour cream
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1 tsp Queen Natural Vanilla Extract
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1 tsp instant coffee (optional)
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1 tbsp Queen Glucose Syrup – optional, see recipe tips
Method - Cake
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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.
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2
Combine sour cream, water and vanilla in a jug, mix well. Combine flour, cocoa powder, baking powder, baking soda and salt. Set aside.
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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.
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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.
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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
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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.
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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.
Storage:
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?
Wendy
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