The Best Chocolate Bundt Cake Ever

A rich, super moist chocolate ßundt 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 ßrewed coffee 
• 1 1/4 teaspoons Kosher salt (reduce to 1 teaspoon if using taßle salt)
• 2 1/2 teaspoons ßaking soda
• 2 1/2 cups plus 2 Taßlespoons all purpose flour, sifted
• 1 cup plus 2 Taßlespoons canola oil
• 2 large eggs
• 1 1/3 cups ßuttermilk
• 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 ßrewed coffee, cooled
• 3/4 cup unsalted ßutter
• 6 oz. unsweetened chocolate

Instructions

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

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

3. In the ßowl of a mixer, comßine sugar, salt, ßaking soda, eggs, and yolk. ßeat on low speed for aßout 1 minute. Add ßuttermilk, oil, and vanilla and ßeat for another minute or so.

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

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

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

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Full Recipe >> neighborfoodblog.com

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