Chocolate Sour Cream Bundt Cake

This cake is as delicious as any I've had in all of my very favorite bakeries. I made it twice in one week! Make sure to use full-fat sour cream & high quality chocolate. 

Serve with berries & whipped cream for some balance if three forms of chocolate in one recipe is a bit much for you!

For the cake: 

1 cup nonalkalized cocoa powder, sifted, plus more for dusting

7.5 ounces semisweet chocolate, finely chopped

1 cup boiling water

2 1/4 cups all-purpose flour

1/ 1/2 teaspoons baking soda

1 1/4 teaspoon kosher salt

20 tablespoons (2 1/2 sticks) unsalted butter

2 1/2 cups firmly packed light brown sugar

5 eggs, lightly beaten

4 teaspoons vanilla extract

1 1/2 cups sour cream

1 1/2 cups semisweet chocolate chips

For the ganache: 

6 ounces semisweet chocolate, finely chopped

2 tablespoons unsalted butter

1/2 cup heavy cream

Have all of the ingredients at room temperature. 

Preheat an oven to 325. Grease the bundt pan & dust with cocoa powder; tap out the excess. 

To make the cake, in a bowl, combine the 1 cup cocoa powder & the chocolate. Add the boiling water & whisk until the chocolate melts & the mixture is smooth & blended. Set aside. 

Over a sheet of parchment paper, sift together the flour, baking soda & salt. Set aside. 

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth & creamy, 30 to 45 seconds. Reduce the speed to low, add the brown sugar & beat until blended. Increase the speed to medium & continue beating until the mixture is light & fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating until incorporated before adding more & stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla until incorporated, about 1 minute. 

Reduce the speed to low & add the flour mixture in three additions, alternating with the sour cream & beginning & ending with the flour, beating just until blended & no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture & beat until no white streaks are visible, stopping the mixture occasionally to scrape down the sides of the bowl. Using the rubber spatula, gently fold in the chocolate chips. 

Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached to it, 60-70 minutes. Transfer the pan to a wire rack & let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack & lift off the pan. Let the cake cool completely, at least 1 hour. 

Return the cooled cake to the pan. Using a serrated knife, gently saw off any excess cake that extends over the edge of the pan. Set the wire rack on a parchment-lined baking sheet. INvert the pan onto the rack & lift off of the pan. 

Meanwhile, make the ganache: in a heatproof bowl, combine the chocolate & butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate & butter. Whisk until they melt & the mixture is smooth. 

Pour the ganache over the top of the cake, allowing the ganache to drip down the sides. Let the cake stand until the ganache is set, at least 15 minutes. 

Serves 16. 

(Williams Sonoma Kitchen)