Ingredients

The following ingredients have 4 Servings
  • 2 1/4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/4 teaspoons salt
  • 1 teaspoon ground cinnamon ((optional))
  • 2 cups sugar
  • 1 1/2 cups butter (at room temperature)
  • 3/4 cup milk
  • 1/3 cup sour cream
  • 1 tablespoon vanilla extract
  • 6 eggs
  • 1/3 cup hot water
  • 2 cups semi-sweet chocolate chips (or dark chocolate)
  • 1 teaspoon shortening (or butter)

Instruction

  • Preheat your oven to 350 F. Prep a silicone bundt cake mold by lightly spraying it with baking spray to make sure there is absolutely no chance of the cake sticking. (see note)
  • In a medium-sized mixing bowl, combine the flour, cocoa, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In the bowl of a stand mixer, beat the butter and sugar together for 1 minute until fluffy. Add in the milk, sour cream, and vanilla and mix to combine. Add in the eggs one at a time while the mixer is still running, mixing until smooth.
  • Add the flour mixture to the wet ingredients and mix for 1 minute. Then add in the hot water and mix for another 30 seconds.
  • Pour the batter into the prepared cake mold and place it on a baking sheet to keep the mold from wobbling. Bake for 70-80 minutes or until a toothpick inserted halfway between the wall and the tube comes out clean.
  • Remove the cake from the oven and let cool completely in the mold on a wire rack.
  • Once your cake is cooled, add the chocolate chips and shortening to a medium microwave-safe bowl. Heat in 30 second increments, stirring in between. Repeat until the chocolate is compaltely melted, about 1 1/2 - 2 minutes total.
  • Gently remove the cake from the silicone mold and wipe out the cake mold to ensure it is clean. Pour the chocolate into the mold and use a pastry brush or the back of a spoon to spread the chocolate around the entire mold as evenly as possible.
  • Carefully place the cooled cake back into the mold ensuring that you line it up with its initial grooves. Place into the freezer for at least 2 hours until the chocolate glaze is firm.
  • Remove the chocolate-covered cake from the silicone mold and place it onto a large plate for serving. (see note) Cut into 12 slices and enjoy!