Chocolate Bundt Cake (Sour Cream)

chocolatebundtcake This Bundt cake always gets rave reviews because it is easy to make, moist and perfect for any celebration.

Cake:
1 cup butter
⅓ cup unsweetened cocoa powder, such as Dutch process
1 tsp. sea salt
1 cup water
2 cups all-purpose flour, unbleached
1¾ cups Monk Fruit Sweetener with Erythritol (Granular)
1½ tsp. baking soda
2 large eggs
½ cup sour cream
1 tsp. pure vanilla extract

Chocolate Glaze:
4 oz bittersweet chocolate, finely chopped
1½ Tbsp. corn syrup
½ cup heavy cream
1½ Tbsp. sugar

Preheat an oven to 325°F (165°C/140°C fan, Gas Mark 3). Position a rack in the center of the oven. Butter and flour a 10 or 12-cup Bundt pan and set aside.

In a small saucepan, combine the butter, cocoa powder, salt and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

In a large bowl, whisk together the flour, sugar and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.

Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40-45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.

Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.