Chocolate bundt cake made with chocolate pudding and filled with semi-sweet chocolate chips. Served with rich ganache drip and topped with fresh raspberries.
This chocolate cake is to die for and turns out great every time! I’ve made it several times for different events and its always a show stopper and crowd pleaser. The best part? You get to cheat and use a box mix as a start to this recipe. Anyone else think of Sandra Lee’s Semi-Homemade show when they use store-bought items in their recipes? Just me? Okay cool.
This recipe is great because it’s a mashup of this mix-and-match bundt cake and Ina Garten’s homemade ganache. If you’re a chocolate fan, this recipe is for you!
I also love this cake because it’s so versatile. The chocolate ganache is super decadent but if you want to save a step, you can also top the cake with sifted powdered sugar (and it’s just as beautiful!). You can also serve the cake with fresh raspberries on top like I’ve done in my featured image, fresh strawberries or even rainbow sprinkles would be cute! Lastly, serve the cake with vanilla ice cream or whipped cream and you’re good to go!
The Cake Ganache Directions For the Cake: Meanwhile make the ganache Cook all of the ingredients over a double boiler until it becomes melty and shiny. It’ll thicken up rather quickly. Top the ganache over the cake once the cake has completely cooled.
Chocolate Sour Cream Bundt Cake
For the Cake:
Meanwhile make the ganache
Cook all of the ingredients over a double boiler until it becomes melty and shiny. It’ll thicken up rather quickly. Top the ganache over the cake once the cake has completely cooled.
PS Check out Southern Living’s best bundt cake recipes for additional recipe inspiration.
OR if you are looking for Taste of Genevieve cake recipes, then look no further:
Lastly, if you try this chocolate cake make sure to comment below on my post and of course tag me on Instagram. Would love to see how it turns out!