I love this cake for the simple reason the frosting won't melt when you take it a gathering on a hot day! Sometimes you just need to just have your cake and eat it too~! This cake is moist and the perfect choice when traveling!
Dark Chocolate Bundt Cake Recipe
2 cups flour
1 cup sour cream
2 sticks of butter
2 cups sugar
1/2 teaspoon salt
1/2 cup unsweetened cocoa
1 tablespoon vanilla pure extract
1 teaspoon baking soda
1 cup water
Note: Glaze below recipe if needed.
Preheat oven to 350 degree.
In a small saucepan, add the cocoa, butter and melt together on medium heat. Using a whisk add the water to this mixture and remove from heat. Cool to luke warm temperature. Then add the sour cream, sugar, eggs and vanilla. In another bowl combine the flour, salt, baking soda blend together then all at once add to the liquid mixture. Whisk until evenly blended and smooth.
Prepare the bundt pan with lard or butter grease and flour.
Pour into pan and bake until tooth pick comes out clean around 40 minutes. Cool about 10 minutes before flipping onto a parchment lined plate. Cool completely before sprinkling with powdered sugar.
Note you can make a glaze instead if not transporting this in the heat or leaving it out all day.
4 ounces bittersweet chocolate chopped or put through food processor
1/3 cup whipping cream
1/4 cup corn syrup
1 teaspoon vanilla
Combine the chocolate, cream, extract and corn syrup in a small saucepan. Melt them all together until this mixture comes to a boil. Cool to room temperature and spoon over cooled cake.