Chocolate Bundt Cake

Adapted from Lick the Bowl Good

I love sweets...especially chocolate! One weekend my husband and I were sitting around and we were both craving something sweet, so I looked in our pantry to see what we could make. I recently purchased a bundt cake pan so I decided to make a chocolate bundt cake. I didn't have evaporated milk so I couldn't make the hot fudge sauce (very unfortunate, it looked yummy) in the blog, but I found a simple basic glaze that's still good (and I had the ingredients for).

For the Cake

• 1 cup cocoa powder
• 1 cup boiling water
• 2 1/4 cups flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 1/2 sticks butter, softened
• 2 1/2 cups firmly packed brown sugar
• 5 eggs
• 4 tsp vanilla
• 1 1/2 cups sour cream

Preheat oven to 325 degrees. Grease the bundt cake pan and dust with cocoa powder; tap out the excess.

To make the cake, combine the cocoa powder, boiling water and whisk until smooth and blended. Set aside. Sift together the flour, baking soda and salt. Set aside.

In a bowl beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low, add the brown sugar and beat until blended. Increase the speed to medium  and continue beating until the mixture is light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating until incorporated before adding more and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla until incorporated, about 1 minute. 

Reduce the speed to low and add the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, beating just until blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until no white streaks are visible, stopping the mixer occasionally to scrape down the sides of the bowl. 

Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. (This made way more batter than could fit inside my bundt pan, so I made another small bread pan full of batter) Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached to it, 60 to 65 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely. 

Hot Fudge Sauce

• 2 sticks butter
• 1/3 cup cocoa powder
• 3 cups sugar 
• 1 (12oz) can evaporated milk
• 1 tsp vanilla

Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil for 10 minutes, or until very thick. Remove from heat and stir in vanilla. Carefully pour hot mixture into a blender and blend for 2-4 minutes (to make thicker). Pour over cooled bundt cake letting it drizzle over the side. 

Basic Chocolate Glaze

• 3 tbs cocoa
• 2 tbs butter, melted
• 1 cup powdered sugar
• 2 tbs hot water

Combine all ingredients together in a bowl. Mix with a wire whisk until smooth. Pour over top of cooled pound cake.