Chocolate Bundt Cake

Ingredients

• 1 3/4 cups (248g) all-purpose flour (scoop and level to measure)
• 2 cups (400g) granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter,* melted
• 3/4 cup (175ml) very hot water
• 2/3 cup (63g) unsweetened cocoa powder (not Dutch process, scoop and level to measure)
• 3/4 cup (175g) sour cream, preferably room temperature
• 3 large eggs, preferably room temperature
• 2 tsp vanilla extract

Chocolate Ganache Topping

• 4 oz. bittersweet chocolate or semi-sweet chocolate
• 1/2 cup heavy cream

Instructions

• Preheat oven to 350 degrees. Spray a 12 – 15 cup non-stick bundt cake with non-stick cooking spray. Dust lightly with flour and cocoa powder (about 1/2 Tbsp of each). Shake out excess.
• In a medium mixing bowl whisk together flour, sugar, baking soda and salt. Set aside.
• In a large mixing bowl whisk together melted butter, hot water and cocoa powder.
• Add flour mixture to butter mixture and using an electric hand mixer blend until well combined.
• Add sour cream, eggs and vanilla extract. Mix until well combined.
• Pour mixture into prepared bundt pan.
• Bake in preheated oven until toothpick inserted into center comes out clean, about 40 – 50 minutes.
• Let cool 8 – 10 minutes then run a knife down the sides of cake to ensure they’re loose. Invert onto a wire rack to cool at least 30 minutes.
• To make the chocolate ganache place chocolate in a medium heat proof mixing bowl.
• Heat heavy cream in a small saucepan on the stove until just simmering. Pour hot cream over chocolate (submerge chocolate if needed).
• Let mixture rest 4 minutes then stir until melted and smooth.** Pour chocolate mixture over cake. Let cool slightly.
• Cut into slices and serve.