Chocolate Fudge Bundt Cake

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 2/3 cup Chocolate, bittersweet or semisweet
  • 3/4 cup Cocoa powder, unsweetened
  • 2 cups King arthur all-purpose flour, Unbleached
  • 3/4 tsp Salt
  • 2 cups Sugar
  • 2 tsp Vanilla extract

• Drinks

  • 1 cup Coffee

• Dairy

  • 16 tbsp Butter, unsalted
  • 1/4 cup Heavy or whipping cream
  • 1/2 cup Sour cream

Found on myhoneysplace.com

Ingredients

• 1 cup brewed coffee
• 16 tablespoons (1 cup) unsalted butter
• ¾ cup unsweetened cocoa powder
• 2 cups sugar
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon salt
• 2 cups King Arthur Unbleached All-Purpose Flour
• 2 teaspoons vanilla extract
• 2 large eggs
• ½ cup sour cream
• ⅔ cup chopped bittersweet or semisweet chocolate, or chocolate chips
• ¼ cup heavy or whipping cream

Directions

• Preheat the oven to 350°F. Thoroughly grease a 10- to 12-cup Bundt pan, preferably non-stick.
• Place the coffee, butter, and cocoa in a small saucepan or microwave-safe bowl. Heat, stirring, until the butter melts. Remove from the heat, and whisk until smooth. Let the mixture cool for 10 minutes.
• While the chocolate is cooling, put the sugar, baking powder, baking soda, salt, and flour into a mixing bowl, whisking to combine.
• Pour the cooled chocolate mixture into the bowl with the dry ingredients, and mix until thoroughly combined. Scrape the bottom and sides of the bowl, and mix again to incorporate any residue.
• In a separate bowl, whisk together the vanilla, eggs, and sour cream. Mix into the chocolate batter, stirring until thoroughly combined.
• Pour the batter into the prepared pan. Bake the cake for 45 to 55 minutes, until a long toothpick or skewer inserted into the center comes out clean.
• Remove the cake from the oven, and immediately turn the pan over onto a cooling rack. After 10 minutes, lift the pan off the cake. Let the cake cool completely before icing.
• Combine the chocolate and cream in a microwave-safe bowl, or in a saucepan set over medium heat. Heat until the cream starts to bubble around the edges.
• Remove from the heat, and stir until the chocolate melts and the mixture is smooth. Spoon the icing over the top of the cake, letting it drip down the sides.
• Store any leftover cake at room temperature, well wrapped, for several days. Freeze for longer storage.