Chocolate Sour Cream Bundt Cake

The last 3 ingredients are separated for the chocolate ganache.

Have all ingredients at room temperature.
Preheat over to 325 degrees F. Grease a bundt pan and dust with cocoa powder, tap out excess.

In a bowl, combine 1 cup of cocoa powder and the chopped up chocolate. Add boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside.

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

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low, add the brown sugar and beat until blended. Increase speed to medium and continue beating until the mixture is light and fluffy, about 5 minutes. Make sure to stop the mixer occasionally to scrape down the sides of the bowl. Add the eggs gradually, beating until incorporated before adding the next one. Again, make sure to stop occasionally to scrape down the sides of the bowl. Beat in the vanilla until incorporated, about 1 minute.

Reduce speed to low and add flour mixture in 3 additions, alternating with the sour cream and beginning and ending with the flour, beating just until blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until no white streaks are visible, stopping mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, gently fold in the chocolate chips.

Pour the batter into the prepared pan, spreading the batter so the sides are about an 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, 60-65 minutes. Transfer the pan to a wire rack and let cake cool upright in the pan for 15 minutes. Invert pan onto the rack and lift off the pan. Let the cake cool completely, at least 1 hour.

If any of the cake extends over the edge of the pan, return the cake to the pan and gently saw off any excess cake.

Near the end of the cooling time, make the ganache.

In a heatproof bowl, combine chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter, whisk until they melt and the mixture is smooth.

Pour 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.

Notes: This cake is incredibly moist and rich. Makes a very decadent dessert and can probably serve more than 16 given how rich each slice is.