Chocolate Sour Cream Bundt Cake

Every week I listen to the Joy the Baker podcast (remember, I've mentioned her recipes a few times). She actually does the podcast with her friend Tracy.  I've visited her site a few times, but haven't ever made any of Tracy's recipes before seeing this post.  I immediately went through my fridge/cupboards and put this together. 

Things I love:

1. When I find an easy to throw together baked good
2. When that baked good is chocolate and moist and delicious
3. When that recipe calls for simple ingredients that I *always* have at my house

Admittedly, when I made this I may have garnished it in bittersweet chocolate, knowing full well that my kids loathe bittersweet chocolate and wouldn't touch it.  On the down side, Casey and I ate an entire bundt cake in a 48-hour period.  Also admittedly, I've made this cake 3 times in as many weeks.  The last two times I made it, I did so in mini-bundt form (thanks, mom!).  The full-sized version of this cake is so easy to put together, but the mini ones are fun because everyone can decorate their own and you can keep them in the freezer for easy midnight snacking...not that Casey and I ever do that.  In whatever form you make them, just be sure it happens, because you won't be disappointed.

Chocolate Sour Cream Bundt Cake
Adapted from Tracy from Shutterbean.com

Ingredients

Cake:
1 cup (2 sticks) butter
1/3 cup cocoa powder
1 tsp salt
1 cup water
2 cups flour
1 3/4 sugar
1 1/2 tsp baking soda
2 large eggs
1/2 cup sour cream (I used mayonnaise the last time I made this recipe and it worked like a dream)
1 tsp vanilla extract

Glaze:
4 oz bittersweet or semi-sweet chocolate, chopped
1/2 cup heavy cream
2 tbsp sweetened condensed milk

Preheat the oven to 350 degrees.  Butter and flour your bundt pan (if using a mini bundt pan, this process is time consuming and a little annoying, but I assure you it is all too necessary if you want the cakes to come out of the pan).  In a small saucepan, combine the butter, cocoa powder, salt, and water.  Cook over medium heat until the butter is melted and the cocoa powder is incorporated.  Set aside.

In a large bowl, whisk together flour, sugar and baking soda. Pour half of the butter/cocoa mixture into the dry ingredients and whisk until combined (it will be thick and lumpy).  Pour the other half of the liquid in and mix again.  Add eggs, one at a time, stirring after each addition.  Add vanilla and sour cream, and mix again.

Pour into your prepared bundt pan.  Tap it on the counter a few times to get out any bubbles.  Bake for 40-45 minutes, until a toothpick inserted in the center of the cake comes out clean (for mini bundts, fill the bundt molds 1/2 full and bake for 15-20 minutes, then repeat the process after the first set of cakes have been removed from the pan).  Remove from the oven and let cool in the pan for 15 minutes, then invert onto a cooling rack (place the cooling rack on top of the cake pan then flip it over).  Cool completely (one hour or more).

Make the glaze by heating the cream and condensed milk until just below boiling, then pour the milk mixture over the chocolate.  Whisk until well combined.  Drizzle over the cooled cake and top with any other desired toppings (for the minis we did jimmies, mini chocolate chips, and bits of broken chocolate toffee bar).