Decadent Chocolate Bundt Cake with Chocolate Glaze

Decadent Chocolate Bundt Cake with Chocolate Glaze

Ingredients:

For the Cake:

• 1 cup unsalted butter, melted
• 1 cup brewed coffee
• 1 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

For the Chocolate Glaze:

• 1 cup heavy cream
• 8 oz semisweet chocolate, chopped
• 2 tablespoons light corn syrup
• 1 teaspoon vanilla extract

Instructions:

For the Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a large bowl, whisk together the melted butter, brewed coffee, and cocoa powder until smooth. Let it cool slightly.
3. Add the granulated sugar, eggs, sour cream, and vanilla extract to the cocoa mixture. Whisk until well combined.
4. In another bowl, sift together the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared bundt pan, smoothing the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

For the Chocolate Glaze:

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Remove from heat and add the chopped chocolate and corn syrup. Let it sit for a minute to melt the chocolate.
3. Stir until the chocolate is completely melted and the mixture is smooth.
4. Stir in the vanilla extract.
5. Let the glaze cool slightly to thicken, then pour it over the cooled bundt cake, allowing it to drip down the sides.

Serve:

• Allow the glaze to set before slicing the cake. Enjoy your decadent chocolate bundt cake with a rich chocolate glaze!

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