Chocolate Fudge Bundt Cake

Name: Chocolate Fudge Bundt Cake
Yield: 1 Bundt cake
Ingredients: 227 g Brewed coffee; 227 g Unsalted butter; 64 g Unsweetened cocoa; 397 g Granulated sugar; 0.75 tsp Baking powder; 0.25 tsp Baking soda; 0.75 tsp Table salt; 240 g All-Purpose Flour; 2 tsp Vanilla Extract; 2 each Eggs; 113 g Sour cream; 113 g Bittersweet chocolate; 57 g Heavy cream

A rich chocolate Bundt with a smooth chocolate glaze.

2 hours 45 minutes1 Bundt cake

Ingredients

Ingredients for1 Bundt cake
Ingredient	Amount
Cake
Brewed coffee	227 g
Unsalted butterAt room temperature.	227 g
Unsweetened cocoa	64 g
Granulated sugar	397 g
Baking powder	0.75 tsp
Baking soda	0.25 tsp
Table salt	0.75 tsp
All-Purpose Flour	240 g
Vanilla Extract	2 tsp
EggsLarge. At room temperature.	2 each
Sour creamAt room temperature.	113 g
Glaze
Bittersweet chocolate	113 g
Heavy cream	57 g

Method

1
Heat the oven to 175°C/350°F and thoroughly grease a 10–12-cup Bundt tin. Warm coffee, butter and cocoa together; cool 10 minutes.
2
Mix the dry cake ingredients, then incorporate the chocolate mixture. Stir together eggs, vanilla and sour cream and add to the batter.
3
Bake 50–55 minutes, until a skewer tests clean. Rest 5 minutes, invert, then release after another 5 minutes.
4
Melt the topping chocolate with cream and spoon over the cooled cake.