Author Pam - For the Love of Cooking / original recipes by Barbara Bakes & Natasha's Kitchen
Equipment
Bundt Duet Pan - 5 Cup (a single 6 cup Bundt pan will also work)
Ingredients
Chocolate Sour Cream Bundt Cake:
½cup unsalted butter
2 ½tbspcocoa powder
½tspsalt
½cupwater
1cupflour
¾cup + 2 tbspsugar
¾tspbaking soda
1large egg, beaten
¼cupsour cream
½tspvanilla extract
Chocolate Ganache:
1⅓cupsemi-sweet chocolate chips
1cupheavy cream
Instructions
Preheat the oven to 350 degrees. Coat the bundt pan well with cooking spray then dust a bit of flour in as well.
In a small saucepan over medium heat, heat the butter, cocoa powder, salt, and water until melted; whisk until well combined. Remove from the heat and set aside.
In a large bowl, whisk together the flour, sugar, and baking soda until well combined.
Add half of the melted butter mixture and mix. Add the remaining butter mixture and mix until just combined. Add the sour cream, well-beaten egg, and vanilla extract then mix until combined.
Pour the mixture evenly into the prepared bundt pan and bake until a wooden tester inserted into the center comes out clean, about 20-25 minutes.
Remove from the oven and allow to cool in the pan for 15 minutes before transferring them to a rack to finish cooling.
Make the chocolate ganache by heating the cream in a small saucepan over medium heat until it comes to a simmer. Once it's simmering, pour the hot cream over the chocolate chips, swirling the bowl to make sure all of the chips are covered in cream. Seal tightly with a lid and set aside for 5 minutes.
Remove the lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth and velvety, about 3-4 minutes.
Once it's velvety, allow it to sit uncovered at room temperature, for 15 minutes. Side Note: Test by making sure it coats a spoon.
Put the wire racks with the cooled bundt cakes over a rimmed baking sheet or a piece of parchment paper (for easier clean-up) then pour the ganache over the cake, slice, and serve. Enjoy.