Chocolate Fudge Sour Cream Bundt Cake

By Stef -

 


I originally found a recipe for a chocolate cardamom bundt cake in Fine Cooking, but one reviewer said it was dry, so I found this on melskitchencafe.com and just added cardamom. Jared didn't like the addition of the cardamom, but I liked it, so it's just a taste preference. It was nice and moist, and while I did add the ganache topping, the picture without it looked better. This gets a 7.

FOR THE PAN:

  •  2 tablespoons butter, melted
  •  2 tablespoons cocoa powder

FOR THE CAKE:

  •  1 cup (2 sticks, 8 ounces) butter
  •  1/3 cup (1.25 ounces) natural, unsweetened cocoa powder
  •  1/2 teaspoon salt
  •  1 cup water
  •  1 3/4 cup (8.75 ounces) all-purpose flour
  •  1 1/2 cups (11.5 ounces) granulated sugar I used 1 1/4 C.
  •  1 1/2 teaspoons baking soda
  •  2 large eggs (3.5 ounces)
  •  3/4 cup (6 ounces) sour cream
  •  1 teaspoon vanilla extract
  •  1 to 2 cups (6 to 12 ounces) semisweet or bittersweet chocolate chips
  • 2 tsp cardamom

FOR THE GLAZE:

  •  1 cup (6 ounces) semisweet or bittersweet chocolate chips
  •  2/3 cup heavy cream
  •  1/4 teaspoon vanilla


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