Cake, Devil's Food Bundt Cake

By OralW

Ingredients

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

Details

Servings 12
Preparation time 20mins
Cooking time 90mins
Adapted from marthabakes

Preparation

Step 1

STEP 1
Preheat oven to 325 degrees. Spray a 12-cup nonstick 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.

STEP 2
Scrape batter into prepared pan and bake until tops springs back when lightly touches, 1 hour to 1 hour 15 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.

STEP 3
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.