Decadent Chocolate Bundt Cake

Decadent Chocolate Bundt Cake

Ingredients:

For the cake:

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup sour cream

1 cup boiling water

For the chocolate glaze:

1/2 cup heavy cream

1 cup semisweet chocolate chips

2 tablespoons corn syrup

Topping:

1/2 cup mini chocolate chips or chocolate sprinkles

Instructions:

Prepare the cake:

Preheat your oven to 350°F (175°C). Grease and flour a Bundt cake pan.

In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.

In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with sour cream, starting and ending with the flour mixture. Mix until just combined.

Stir in boiling water until the batter is smooth. Pour into the prepared Bundt pan.

Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Make the chocolate glaze:

Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.

Remove from heat and add chocolate chips and corn syrup. Let sit for about 5 minutes, then stir until smooth and glossy.

Pour the glaze over the cooled cake, allowing it to drip down the sides.

Add toppings:

Sprinkle mini chocolate chips or chocolate sprinkles over the glaze before it sets.

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