Devils Bundt Cake

By YogiRenee

Ingredients

• Vegetable oil cooking spray
• 1 1/2 1 1/2 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
• 1 1 1 cup unsweetened cocoa powder, plus more for pans
• 1 1 1 cup boiling water
• 1 1 1 cup sour cream
• 3 3 3 cups all-purpose flour (spooned and leveled)
• 1/4 1/4 1/4 teaspoon fine salt
• 1 1 1 teaspoon baking powder
• 1 1 1 teaspoon baking soda
• 2 1/4 2 1/4 1/4 cups sugar
• 4 4 4 large eggs
• 1 1 1 tablespoon pure vanilla extract
• 1 1/4 1 1/4 1/4 cups mini chocolate chips
• 1 8 1 cup heavy cream 8 ounces chopped semi sweet chocolate Pinch of salt
• 1 1 1 cup heavy cream
• 8 8 8 ounces chopped semi sweet chocolate
• Pinch Pinch of salt

Details

Servings 12
Preparation time 20mins
Cooking time 100mins
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 325 degrees. Spray a 12 cup bundt pan with cooking spray. In a medium bowl, whisk boiling water into cocoa powder until smooth; whisk in sour cream. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until incorporated. Then beat in vanilla. Add flour mixture in three additions, alternating with 2 additions of cocoa mixture and beat until combined. Stir in chocolate chips.

Scrape batter into prepared pan and bake until tops springs back when lightly touches, 1 hour to 1 hour 30 minutes. Transfer to a wire rack set over a parchment paper lined baking sheet. Let cool 15 minutes, then turn our onto rack and let cool completely.

Bring cream to a boil in a medium pot. Add chocolate and let stand 5 minutes. Add salt and stir until smooth. Let stand 10 minutes, then pour over cake allowing the glaze to drip down sides and cover cake. Let set 3 hours at room temperature or 1 hour in refrigerator.