Sour Cream Chocolate Bundt Cake

From Williams Sonoma. Serve with whipped cream. Prep time does not include cooling time.

• Ready In: 1 hr 30 mins
• Serves: 16
• Yields: 1 cake

Ingredients

• Cake

• 2 1⁄4 cups flour (355 g)
• 1  cup  unsweetened cocoa powder (90 g)
• 2  teaspoons baking powder
• 3⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  cup unsalted butter
• 1 1⁄2 cups granulated sugar
• 4  eggs, lightly beaten
• 1  teaspoon vanilla extract
• 1 1⁄2 cups sour cream (375 g)
• 6  ounces bittersweet chocolate, melted and cooled slightly (185 g)

• Glaze

• 1  cup granulated sugar (250 g)
• 1 1⁄4 cups water
• 1  tablespoon  chocolate liqueur
•  confectioners' sugar, for dusting

Directions

1. Preheat oven to 325.
2. All ingredients should be room temperature.
3. Grease and flour 10 cup bundt pan.
4. Sift together flour, cocoa powder, baking powder, baking soda, and salt.
5. Cream butter and sugar in electric mixer until light and fluffy.
6. Add eggs and vanilla.
7. On low speed, alternate in three additions the cocoa mixture and sour cream, ending with flour until just blended.
8. Fold in chocolate.
9. Pour batter into pan and spread batter to sides.
10. Bake about 1 hour, or until toothpick inserted in center comes out clean. Cool for 10 minutes before inverting.
11. Combine all ingredients for glaze except liqueur and stir over low heat until sugar is dissolved.
12. Remove from heat and stir in liqueur.
13. Glaze cake when cooled to room temperature, and dust with confectioner's sugar before serving.