This easy and moist Easter bundt cake is a homemade sour cream chocolate cake topped with a dripping semi-sweet chocolate ganache and decorated with fun sprinkles and Easter chocolate eggs. It is one of the best cakes you'll ever have!
Make the cake: Preheat oven to 350 degrees F (or 180 C). Grease a 10-cup bundt cake pan well with butter.
In the bowl of a stand mixer with a paddle attachment, add the butter and sugars and beat at medium speed until creamy and pale.
Add vanilla and the eggs, one at a time, beating just until the mixture is combined and creamy. Do not overmix!
In a separate bowl, sift flour, cocoa powder, baking powder, and baking soda. Whisk to combine!
Add these dry ingredients to the wet ingredients in the bowl of the mixer, and then beat at low speed just until combined. Add the hot water (not boiling) and lightly beat to combine.
Finally, add the sour cream and fold it with a spatula until the mixture is completely combined and smooth. Your Easter bundt cake batter should be very thick!
Pour sour cream chocolate cake batter into the prepared bundt pan and shake to level the batter. Bake in the middle rack of your oven for about 40-45 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Transfer the pan to a rack and let the cake fully cool.
Make the ganache: Place the chocolate chips in a medium bowl and reserve. Heat the heavy cream in a mug in the microwave until hot (not boiling), about 45-60 seconds. Pour over the chocolate and let sit for about 2 minutes. Then, stir well until melted and smooth.
Allow the mixture to thicken slightly. Then pour the chocolate ganache over the top of your cool cake.
Let the ganache set a little and then decorate the cake with the sprinkles and chocolate eggs. Lastly, pipe the chocolate frosting on the sides and a few on top of the cake. Enjoy!
How to Store
Store your leftover Easter bundt cake in a clean (without odors) airtight container or cardboard cake box in the fridge for up to 2-3 days.
Do not freeze a cake topped with ganache! However, you can make the cake ahead, let it cool, wrap it with parchment paper, and then cling film or plastic wrap. Then freeze it for up to 2 months.
Let it thaw unwrapped on a platter over the counter and top it with chocolate ganache and decorate your Easter chocolate cake.
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