Indulge your dinner guests with this decadent chocolate bundt cake.
- 1 cup unsalted butter
- 3/4 cup 2% milk
- 1/2 cup cocoa powder
- 1/2 tsp kosher salt
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 2 large organic free-range eggs
- 1/2 cup sour cream
- 2 tsp pure vanilla extract
- 4 oz bittersweet chocolate, finely chopped
- 1/2 cup 35% cream
- 1 tbsp corn syrup
- 1/4 cup chocolate shavings (optional)
1 Preheat the oven to 350°F. Lightly grease and flour a 10-cup Bundt pan. Combine the butter, milk, cocoa and salt in a small saucepan over medium heat. Whisk until the butter is just melted; remove from the heat and allow the mixture to cool slightly.
2 Sift together the flour, sugar and baking soda in a large bowl. Add the melted butter mixture, stirring to combine. Add the eggs, one at a time, stirring to combine. Add the sour cream and vanilla and stir until smooth. Scrape the batter into the prepared Bundt pan. Bake for 40 to 45 minutes, or until a toothpick inserted in the centre of the cake comes out clean. Let the cake cool for 10 minutes in the pan before inverting on a cake plate to cool completely.
3 While the cake is cooling, make the glaze. Place the chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until just under a boil. Pour the cream over the chocolate and let sit for 5 minutes, without stirring, to allow the chocolate to gently melt. Using a rubber spatula, stir together the cream and chocolate until the mixture is smooth and glossy. Stir in the corn syrup. Drizzle the glaze over the Bundt cake and sprinkle the top with the chocolate shavings.
4 Let the cake sit for 30 minutes to allow the glaze to set before serving.
Prep & cook time: 1 1/2 hours
Serves: 10 to 12