Chocolate Ganache Bundt Cake
 
Ingredients
  • 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
Instructions
  1. 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.
  2. Preheat the oven to 350 degrees. Grease and flour a 10-inch Bundt pan and set aside.
  3. 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.
  4. 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.
  5. 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/