Chocolate Sour Cream Bundt Cake with Chocolate Glaze

Treat. Yo. Self. 

These are words to live by.

I have made this cake twice in the past month. The first time, I kept it plain and simple. No fuss, no muss. (Not quite sure what that means. But I'm almost positive it applies here.) A few weekends ago, in honor of A Superbowl That I Absolutely Did Not Care About, I made it again, incorporating a little more festivity. I decided to use the game as a free license to eat any and all in my path. And I wanted this cake to be in my path. So I baked it. I dressed it up with team agnostic red, white, and blue sprinkles and served it alongside queso dip, pigs in a blanket, and beer. Go Team Go.

The way the chocolate glaze falls delicately, haphazardly on the cake really makes for a good presentation. Just take it slow and easy as you pour. You'll look like a pro!

Another great option is to decorate it with green sprinkles for St. Patrick's Day. Confetti sprinkles for a birthday? Stars of David for Hanukkah? This is seriously the cake that keeps on giving. Find something to celebrate. Give it to someone you love!

Chocolate Sour Cream Bundt Cake with Chocolate Glaze
adapted from Bi-Rite via Shutterbean

Ingredients

.:For the cake:.
1 c. (1/2 lb.) unsalted butter, cut into pieces, plus a bit more for greasing the pan
1/3 c. cocoa powder
1 tsp. salt
1 c. water
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2 c. all purpose flour, plus a bit more for dusting the pan
1+3/4 c. sugar
1+1/2 tsp. baking soda
2 eggs
1/2 c. sour cream
1 tsp. vanilla extract

.:For the glaze:.
4 oz. bittersweet chocolate, chopped
1+1/2 tbsp. agave nectar (or corn syrup)
1/2 c. heavy cream
1+1/2 tbsp. granulated sugar

Instructions
Preheat your oven to 350 degrees.

In a saucepan over medium heat, combine the butter, cocoa, salt, and water. You will notice that I decidedly did not chop up my butter. You should. It'll save time. Saved time means less time between you and this baked wonder.

Stir often until the butter is melted, about 4 minutes. Remove from heat and set aside.

In a large bowl (no mixer necessary - can I get a "hell yeah"?), whisk together the flour, sugar and baking soda. Add half of the cooled butter mixture and continue whisking. The batter will be chalky and hard at this point (read: an arm workout.) It might scare you a little. Fear not. Once you add the rest of the butter mixture, you'll be in good shape. (Pun.)

Add the rest of the butter mixture and whisk until smooth.

Beautiful!

Now, add the eggs one at a time, whisking thoroughly after each. Then, add the sour cream and vanilla, and mix until incorporated.

Pour the batter into a very well greased and floured bundt pan. Make sure to get the center circle of the bundt pan. You will thank yourself when depanning.

Bake at 350 degrees for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for about 20 minutes and then invert onto a wire rack. It helps to loosen the cake with a butter knife around the edges before inverting.

Once the cake has cooled...it's business time. And by business time, I mean, it's glazing time.

Put the chopped chocolate and agave nectar in a medium, heat-proof bowl and set aside.

In a saucepan over medium heat, combine the heavy cream and granulated sugar. Stir constantly with a wooden spoon until the cream is hot and the sugar is dissolved. Pour the hot cream mixture over chocolate mixture and mix until smooth.

Drizzle the warm glaze over the top of the cooled bundt cake.

If desired, decorate with sprinkles and the like.

This cake will keep for up to 5 days when well-covered.