Ingredients: |
Ingredients: For the Cake: 2 cups all-purpose flour 1¾ cups sugar 1½ teaspoons baking soda 1 cup unsalted butter ⅓ cup cocoa powder, sifted 1 cup water ½ teaspoon salt 2 large eggs 1 teaspoon vanilla extract ½ cup sour cream
For the Ganache: 4 ounces dark chocolate, broken into small chunks ½ cup heavy cream
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Directions: |
Directions:1. Preheat the oven to 350°F (175°C). Grease a Bundt pan and set aside.
2. Prepare the dry ingredients: In a large bowl, whisk together the flour, sugar, and baking soda until well combined. Set aside.
3. Heat the wet ingredients: In a saucepan over medium heat, melt the butter, then stir in the cocoa powder, water, and salt. Cook until smooth and well combined. Remove from heat.
4. Combine wet and dry ingredients: Make a well in the center of the dry ingredients. Pour in half of the chocolate mixture and whisk to combine. Add the remaining chocolate mixture and continue mixing until smooth.
5. Incorporate eggs and sour cream: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until the batter is fully combined.
6. Bake: Pour the batter into the prepared Bundt pan. Tap the pan on the counter a few times to release any air bubbles. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
8. Make the ganache: Heat the heavy cream until just simmering, then pour it over the chopped chocolate. Let sit for 1 minute, then whisk until smooth.
9. Glaze the cake: Drizzle the ganache over the cooled cake and let it set before slicing and serving. |