Chocolate Bundt Cake


Guaranteed to satisfy any chocolate craving, this is an excellent cake

to keep in mind when you have a houseful of guests. The ganache

glaze makes it dressy enough for dessert after a special dinner.


Ingredients

-1 cup (2 sticks) unsalted butter, plus more for pan

-2¼ cups all-purpose flour

-¾ cup unsweetened cocoa powder

-1 teaspoon baking soda

-1 teaspoon salt

-½ cup milk

-½ cup sour cream

-1½ cups sugar

-4 large eggs

-1 teaspoon vanilla extract

FOR THE GLAZE

-3 ounces bittersweet chocolate, chopped

-½ cup heavy cream

-2 tablespoons unsalted butter

How to Make

1. Make the cake: Preheat oven to 325°F. Butter a 14-cup Bundt pan. In a large

bowl, whisk together flour, cocoa, baking soda, and salt. Mix milk and sour

cream in a glass measuring cup.

2. With an electric mixer on medium-high speed, beat butter and sugar until pale

and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition;

add vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating

with the milk mixture and beginning and ending with the flour; beat until just

combined.

3. Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a

cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to

cool completely. (Cake can be stored at room temperature, wrapped in plastic, up

to 1 day.)

4. Make the glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer

in a small saucepan; pour over chocolate. Let stand 2 minutes. Add butter, and

mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cake.