Moist Chocolate Bundt Cake

Now that we've put the holidays behind us and the cookies are nearly gone from the freezer, I was ready to bake again. 

A quick look on the almighty recipe box, Pinterest, had me drooling over a chocolate bundt cake.

When one also has chickens that have begun to actually LAY EGGS, a celebratory cake is in order!

With simple ingredients and just enough time, I whipped this cake up with the help of a couple sets of little hands. 

The vote was unanimous that this was one of heck of a delicious chocolate cake. 

Chocolate Sour Cream Bundt Cake

Cake:

1 cup unsalted Butter (I used 1/2 cup salted butter & 1/2 cup Crisco)
1/3 cup Cocoa Powder
1 teaspoon Salt
1 cup Water
2 cups Flour
1 3/4 cups Sugar
1 1/2 teaspoons Baking Soda
2 Eggs
1/2 cup Sour Cream (or Greek yogurt)
1 teaspoon Vanilla


Glaze:

4 oz. bittersweet chocolate, finely chopped (I used chocolate chips)
1 1/2 Tablespoons Corn Syrup
1/2 cup Heavy Cream
1 1/2 Tablespoons Sugar



Directions:

Preheat oven to 350 degrees. Generously grease and flour bundt pan.

In a microwave safe bowl, combine butter, cocoa powder, salt, and water. Place in the microwave and cook just until melted and combined. Remove from microwave and set aside.

In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until blended. Add the remaining butter mixture and whisk together. Mixture will be thick. Add the eggs and whisk until combined. Mix in the sour cream and vanilla until smooth.

Scrape the batter into the prepared pan. Bake until toothpick inserted in the center comes out clean, 40-45 minutes. Let cake cool in pan for 15 minutes before inverting on to rack. Allow to completely cool before glazing.

Put the chocolate and corn syrup for glaze in a bowl and set aside. In microwave safe bowl, combine heavy cream and sugar. Heat in microwave just until cream is hot and sugar is dissolved. Pour the hot cream into the chocolate and whisk until smooth.

Drizzle the glaze over the cooled cake letting it drip down the sides. This makes a generous amount of glaze that contributes to the super yumminess of the chocolate cake.

Never did a cake taste so good as when our hard work was hidden inside. 

*Note: If you aren't a microwave user and prefer directions involving the stove, check out the original recipe over here.