Chocolate Bundt Cake

By Mary-10

Ingredients

• For the cake:
• 2 1/2 cups all purpose flour
• 1/2 cup unsweetened cocoa ppowder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup whole milk
• 1/2 cup sour cream
• 8 ounces (two sticks)unsalted butter plus more for pan
• 1 1/2 cups of sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup chopped walnuts (optional)
• For the glaze:
• 3 ounces bittersweet chocolae, chopped
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons cognac or rum (optional)

Preparation

Step 1

Make the cake Preheat the oven to 325 degrees. butter a 14 cup Bundt pan. whisk flour, cocoa, baking soda, and salt in a large bowl. Mix milk and sour cream in a small bowl. Cream butter and sugar with a mixer until light and fluffy. Beat the eggs one at a time, then vanilla. Reduce mixer speed to low, and add flour mixture, alternating with milk mixture, ending with flour, Fold in walnuts, if using. Spoon batter into pan. Bake until a tester inserted in center comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack. Invert cake. Cake will keep for up to 1 day. Make the glaze . Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour over chocolate. Let stand for 2 minutes. Add buter and cognac or rum, if using, and mix until smooth. Let stand stirring occasionally, until slightly thickened. Pour glaze over oooled cake. slice and serve with tangerine segments.