A rich Bundt cake with a delectable chocolate glaze
Prep Time:30 minutes
Cook Time:60 minutes
Total Time:1 hour 30 minutes
Yield:12 servings 1x
For the Cake
1 1/4 cups hot coffee
1 cup cocoa powder
2 1/2 cups flour
1 1/4 teaspoon salt
2 1/2 teaspoon baking soda
2 cups sugar
1 1/4 cups sour cream (full fat preferred)
1 cup plus 2 tablespoons vegetable oil
For the Glaze:
1/2 cup heavy cream
2 teaspoons light corn syrup
4 ounces semisweet chocolate, chopped
For the Cake:
Place the oven rack in the center of the oven and preheat the oven to 350º. Grease and flour (or spray with Baker’s Joy) a 10-inch Bundt pan.
In a small bowl, whisk together the hot coffee and cocoa powder until the mixture is smooth.
In a large bowl or the bowl of a stand mixer with the whisk attachment, beat the sugar and eggs until the mixture turns pale yellow and thickens. Add the sour cream and oil and whisk until all ingredients are combined.
Add the salt and baking soda and mix well. Add flour and mix till well combined. Add the coffee mixture to the bowl and whisk well.
Pour the cake batter into the bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool for 15 minutes in the pan before inverting it onto a wire cooling rack to finish cooling completely.
For the Glaze:
To make glaze, whisk together cream and corn syrup in a microwave safe bowl. Microwave until mixture starts to boil.
Add in the chocolate and let rest for a few minutes. Whisk until smooth. Let cool to thicken slightly, then drizzle over top of the cake.
Sprinkle with a few mini chocolate chips if desired. Cool before slicing.