Ingredients
- Glaze:
- 1 cup unsalted butter
- 1/3 cup cocoa powder
- 1 tsp. kosher salt
- 1 cup water
- 2 cups flour
- 1 3/4 cups sugar
- 1 1/2 tsp. baking soda
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp. vanilla
- 4 oz. bittersweet chocolate, finely chopped
- 1 1/2 tsp. corn syrup
- 1/2 cup heavy cream
- 1 1/2 tbsp. sugar
Preparation
Step 1
Preheat oven to 350. Butter and flour a 10-12 cup Bundt pan.
In a small saucepan, combine butter, cocoa, salt, and water. Place over medium heat. Cook, stirring till just melted and combined. Remove from heat and set aside.
In a large bowl, whisk together flour, sugar, and baking soda. Add 1/2 cup melted butter and whisk until completely blended. Mixture will be thick. Add remaining butter; whisk until well combined. Add eggs, one at a time, whisking until completely blended. Whisk in sour cream and vanilla. Whisk till smooth.
Pour batter into pan and bake 40-45 minutes, till toothpick inserted into center comes out clean. Let cool in pan 15 minutes and invert onto rack. Cool completely before glazing
While cake is cooling, make glaze. Place chopped chocolate and corn syrup into a medium bowl and set aside. Combine heavy cream and sugar in a small saucepan over medium heat. Stir till cream is hot and sugar is dissolved. Pour cream over chocolate and whisk until smooth.
Generously drizzle over cooled cake, allowing it to drip down sides.