Chocolate Sour Cream Bundt Cake

I know this is pumpkin and apple season but luckily chocolate doesn't have a season and is perfect anytime of the year. I love anything chocolate anytime and this was the cake for me. I wanted to pour that glaze on everything I could but I stopped myself.  This recipe is from www.twopeasandtheirpod.com and they found it from Bi-Rite Market's Eat Good Food.  The weather shows rain for the next 5 days but I am hoping the weathermen are wrong. This time it doesn't look like they are going to be wrong. Fall activities are not fun to do in the rain.
    
Ingredients:
1 cup unsalted butter
1/2 cup cocoa powder
1 tsp salt
1 cup water
2 cups all purpose flour
1-3/4 sugar
1-1/2 tsp baking soda
2 large eggs
1/2 cup sour cream
1 tsp pure vanilla extract

Glaze
4 ounces bittersweet chocolate, finely chopped
1-1/2 tbsp corn syrup
1/2 cup heavy cream
1-1/2 tbsp sugar

Directions:
Position a rack in the center of the oven and heat to 350 degrees.  Spray Pam all over a 10-12 cup bundt pan and set aside.   In a small saucepan, combine the butter, cocoa powder, salt and water and place over medium heat.  Cook stirring just until melted and combined.  Remove from heat and set aside.

In a large bowl, whisk together the flour, sugar, and baking soda.

Add half of the melted butter mixture and whisk until completely blended.  The mixture will be thick.  Add the remaining butter mixture and whisk until combined.  Add the eggs one at a time until blended.  Whisk in the sour cream and the vanilla extract.

Scrap the batter into the prepared pan and bake until a toothpick inserted in the center comes back clean about 40-45 minutes.

Let the cake cool in the pan for 15 minutes and then invert onto a rack.  Cool completely before glazing.

While the cake is cooling make the glaze by placing the chopped chocolate, corn syrup in a medium bowl and set aside.  Combine the heavy cream and sugar in a small saucepan and put over medium heat.  Stir until the cream is hot and the sugar is dissolved.  Pour the hot cream over the chocolate and whisk until smooth.

Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Let the glaze firm up a little before serving. Cut cake into pieces and serve.

Can definitely be served with vanilla ice cream and you will probably want a glass of milk too.

Enjoy!!




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