The Best Chocolate Bundt Cake

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tsp Vanilla bean paste

• Baking & Spices

  • 300 g Cake flour, plain
  • 275 g Caster sugar
  • 100 g Chocolate
  • 35 g Cocoa
  • 1 pinch Salt

• Dairy

  • 225 g Butter
  • 260 g Sour cream

• Liquids

  • 125 ml Water

• Other

  • 1 1/2 tsp Bi carb (baking soda
  • 1 tbsp Glucose (or corn syrup

Found on erinmadethis.com

Ingredients

• 225g butter, plus more for greasing
• 35g or 1/3 cup cocoa, plus more for greasing
• 125mL or 1/2 cup water
• 300g or 2 cups plain cake flour
• 275g or 1 1/4 cups caster sugar
• 1 1/2 tsp bi carb (baking) soda
• 2 eggs
• 130g or 1/2 cup sour cream
• 1 tsp vanilla bean paste
• pinch of salt
• 100g chocolate
• 130g or 1/2 cup sour cream
• 1 tbsp glucose (or corn syrup)

Directions

• Grease a bundt tin with butter and cocoa and preheat the oven to 170 degrees Celsius. Place the butter, water, salt, sugar and cocoa in a small saucepan and heat on a medium heat until melted. Transfer to a large mixing bowl and whisk in the eggs, vanilla and sour cream. Using a spatula, fold in the flour and bi carb soda until well combined. Pour batter into tin and bake for 70 minutes or until a skewer comes out clean.
• Place all ingredients in a small saucepan and heat on low until melted. Pour over cake while still warm.