Recipe: Perfect Chocolate Bundt Cake with Chocolate Ganache Glaze (with Mexican variation)

PERFECT CHOCOLATE BUNDT

"If you think "perfect" is a bit much, I should note that I originally called this cake "Pluperfect Chocolate Bundt." I am just that certain of its total awesomeness (so much so that I am slipping into skateboarder hyperbole as I write). I should back up and explain my goals in developing my chocolate Bundt: 1) an intense chocolate flavor; 2) a moist and tender crumb; and 3) still quick, easy and one-bowl. Done, done and done. Enjoy!"

1 cup semisweet chocolate chips
3⁄4 cup unsweetened cocoa powder (not Dutch process)
1 tsp instant espresso powder
3⁄4 cup boiling water
2 cups packed light brown sugar
1 tsp baking soda
1 tsp salt
5 large eggs, at room temperature
1 cup sour cream*
3⁄4 cup unsalted butter, softened
1 tbsp vanilla extract
13⁄4 cups all-purpose flour
Chocolate Ganache Glaze (recipe follows)

In a large bowl, combine chocolate chips, cocoa powder and espresso powder. Add boiling water and whisk until chocolate is melted and mixture is smooth. Let cool for 20 minutes.

Meanwhile, preheat oven to 350 degrees F (180C). Coat a 10-inch Bundt pan with nonstick baking spray with flour.

Add brown sugar, baking soda, salt, eggs, sour cream, butter and vanilla to cocoa mixture. Using an electric mixer on high speed, beat for 2 minutes, until blended and fluffy.

Add flour and beat on medium speed for 1 minute. Scrape sides and bottom of bowl with a spatula. Beat on high speed for 1 minute. Spread batter evenly in prepared pan.

Bake in preheated oven for about 60 minutes or until a piece of uncooked spaghetti inserted in the center comes out with a few moist crumbs attached. Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.

Spoon Chocolate Ganache Glaze over top of cooled cake, letting it drizzle down the sides.

Store the glazed cake at room temperature in a cake keeper, or loosely wrapped in foil or plastic wrap, for up to 3 days.

TO FREEZE (unglazed):
Alternatively, wrap the cooled, unglazed cake in plastic wrap, then foil, completely enclosing cake, and freeze for up to 6 months. Let cake thaw at room temperature for 4 to 6 hours before glazing and serving.

*Use full-fat (not reduced-fat) sour cream. Reduced-fat sour cream will alter the taste and texture of the cake.

CHOCOLATE GANACHE GLAZE
Makes about 1 cup

1/3 cup heavy (whipping) cream
1 tbsp light corn syrup
14 ounces semisweet chocolate chips
1/2 tsp vanilla extract

In a small saucepan, bring cream and corn syrup to a simmer over medium heat.

Place chocolate chips in a large heatproof bowl and pour in hot cream mixture. Let stand for 3 minutes or until chocolate chips are melted. Add vanilla and whisk until smooth. Let cool for 10 minutes, until slightly thickened.

VARIATION:

MEXICAN CHOCOLATE BUNDT:
Add 1 1⁄2 tsp ground cinnamon and 1⁄4 tsp ground cayenne pepper with the brown sugar. Omit the glaze and dust the cooled cake with 2 tbsp confectioners' (icing) sugar.

Makes 1 Bundt cake, 16 servings
Adapted from source: Piece of Cake! One-Bowl, No-Fuss, From Scratch Cakes by Camilla V. Saulsbury