Chocolate Ganache Bundt Cake
- 3¼ cups semisweet chocolate chips, divided
- ¾ cup unsweetened cocoa powder
- ¾ cup boiling water
- 2 cups packed light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 5 eggs, room temperature
- 1 cup sour cream
- ¾ cup unsalted butter, softened
- 1 tablespoon plus ½ teaspoon pure vanilla extract, divided
- 1¾ cups all-purpose flour
- ⅓ cup heavy cream
- 1 tablespoon light corn syrup
- In a mixing bowl, combine 1 cup of the chocolate chips, cocoa powder and boiling water. Stir until the chocolate is completely melted. Set aside to cool for 20 minutes.
- Preheat the oven to 350 degrees. Grease and flour a 10-inch Bundt pan and set aside.
- Stir the brown sugar, baking soda, salt, eggs, sour cream, butter and 1 tablespoon of the vanilla extract into the chocolate mixture. Beat at high speed for 2 minutes. Reduce the mixer speed to medium and add the flour. Mix for 1 minute. Scrape the sides of the bowl and beat on high for 1 minute.
- Transfer to the prepared pan and bake for 60 minutes or until a tester inserted in the center comes out clean. Let cool in the pan on a wire rack for 10 minutes, then invert onto a rack to cool completely.
- Meanwhile, in a small saucepan over medium heat, bring the cream and corn syrup to a simmer. Remove from the heat and add the remaining chocolate chips. Let stand for 2 minutes and stir in the remaining extract. Whisk until smooth and allow to cool for 10 minutes before spooning over the cooled cake.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/take-the-cake/
3.5.3226