Chocolate Lovers Unite!

There is so much more to eating that putting things in one's mouth and chewing. To appreciate and value good food, one must savor the experience by engaging all of the senses. We look at something, we smell it, we touch or feel it, taste and sometimes we even hear it. All of this adds to the pleasure of eating. There should be no shame attached to experiencing pleasure when we eat. Eating is not only necessary for survival, it should also be enjoyable; however, like anything else, moderation is key.
    So, I share this photograph with you as well as the amazing recipe for this delicious Chocolate Bundt Cake with Dark Chocolate Glaze. I made this cake for a friend's birthday and it was a hit.
     I hope you try to make this cake. If you do, you will love it. I suggest cutting the rich taste with some vanilla ice cream, homemade whipped cream, and/or fresh berries like strawberries, raspberries or blueberries. Or, if you just want to pour a tall glass of cold milk, put up your feet and enjoy your favorite Netfllix binge, go for it.

Chocolate Cake Ingredients 

8 ounces butter (2 sticks)

1/2 cup unsweetened natural cocoa powder

3/4 cup water

2 cups granulated sugar

1 cup sour cream

1 tablespoon vanilla extract

2 large eggs

2 cups all-purpose flour, stir before measuring, 9 ounces

1 1/2 teaspoons baking soda

1/2 teaspoon salt

Dark Chocolate Glaze Ingredients

4 ounces bittersweet chocolate

1/3 cup heavy whipping cream

1/4 cup light corn syrup

1 teaspoon vanilla extract

How to Make It

1.    Heat the oven to 350 F.

2.   Generously grease and flour a 10- to 12-cup Bundt pan. 

3.   Melt butter in a large saucepan over medium-low heat; add cocoa, stirring until smooth. Whisk in the water and remove from heat. To the warm cocoa mixture, add the sugar, sour cream, 1 tablespoon vanilla, and eggs; whisk until smooth.

4.   In another bowl combine the flour, soda, and salt.

5.    Add all at once to the first mixture, whisking until well blended.

6.   Pour batter into prepared pan.

7.   Bake for 40 to 45 minutes, or until it feels firm to the touch and has slightly pulled away from the sides of the pan.

8.    Cool in pan on a rack for 20 minutes. Carefully loosen the cake with a knife and invert onto a large plate.

Meanwhile, prepare the glaze

1.    Chop chocolate and put in a small bowl; set aside.

2.   Combine the heavy whipping cream, corn syrup, and 1 teaspoon vanilla extract in a small saucepan. Cook the mixture, stirring, until it comes to a boil.

3.   Pour the hot cream over the chocolate and whisk until smooth.

4.   Let the ganache cool to room temperature and then spoon over the cooled cake.

5.    If too thick, thin it with a little more cream.

*If you're using a standard baking cocoa (not Dutch-process or high-quality) add 1/2 teaspoon more of baking soda to the dry ingredients.