The Best Chocolate Bundt Cake Ever

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The forward quantify I prefabricated the Person Umber Bundt Block was sanction in 2012. I was a offspring wedded muslim and an level junior blogger, slowly ism myself how to fix and bake and extant on the shake of anything regularise midway decorous forthcoming out of my oven.

Then this block happened. For a freshman baker, tackling a homemade bundt dish with a from-scratch sweeten mat equivalent an Athletics strain. I recollect how troubled I was when it was period to switch the cake out of the pan. Modify geezerhood ulterior, my palms get a younger sweaty during this move.

But there was zero to dread. The cover popped easily out of the pan and onto the crust. I did a little cheerful diversion, then suppressed the dish with the change and cut myself a swing.

The Best Chocolate Bundt Cake Ever

A rich, super moist chocolate bundt cake covered in a dark chocolate glaze made with coffee and sour cream.

Ingredients

FOR THE CAKE:

• 2 1/4 cups sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/3 cups brewed coffee 
• 1 1/4 teaspoons Kosher salt (reduce to 1 teaspoon if using table salt)
• 2 1/2 teaspoons baking soda
• 2 1/2 cups plus 2 Tablespoons all purpose flour, sifted
• 1 cup plus 2 Tablespoons canola oil
• 2 large eggs
• 1 1/3 cups buttermilk
• 1 egg yolk
• 2 teaspoons vanilla extract

FOR THE GLAZE:

• 3 cups powdered sugar
• 1/2 cup sour cream, at room temperature
• 1/4 cup half and half or cream
• 1/4 cup brewed coffee, cooled
• 3/4 cup unsalted butter
• 6 oz. unsweetened chocolate

Instructions

1. Preheat the oven to 350 degrees. Grease and flour a 10 in round bundt pan. Set aside.

2. For the cake: Place cocoa powder and coffee in a small saucepan and bring to a boil, whisking constantly. Remove from heat and allow to cool.

3. In the bowl of a mixer, combine sugar, salt, baking soda, eggs, and yolk. Beat on low speed for about 1 minute. Add buttermilk, oil, and vanilla and beat for another minute or so.

4. Add flour to sugar mixture and beat on medium speed for 2 minutes. Add the cooled cocoa/coffee mixture and beat on low speed for another minute.

5. Pour into the greased pan and bake for about 1 hour, or until a toothpick inserted in center comes out clean. Let the cake cool completely before inverting onto serving tray.

6. For the frosting: Chop the chocolate into small pieces and add it to a double boiler or heat proof bowl over a pot of simmering water. Melt chocolate, stirring occasionally.

7. Melt butter in another pan or in the microwave.

8. In a small bowl, whisk together the butter and chocolate. Add half the powdered sugar and whisk again. The mixture will seem very thick.

9. Whisk in sour cream and the remaining powdered sugar. Don't worry! It will come together! And it will be magical.

10. Add coffee and cream and whisk together until smooth and glossy. This is a thick, spreadable frosting. If you'd like a more pourable glaze, simply add additional cream or half and half until you reach your desired consistency.