Chocolate Bundt Cake (Triple Chocolate with Ginger)

This chocolate sour cream cake is moist, tender and full of chocolate flavour. It’s even finished with a silky chocolate glaze.

Chocolate Bundt Cake:
¾ cup + 1 Tbsp. natural unsweetened cocoa powder
12 Tbsp. butter, softened
1 Tbsp. butter, melted
6 oz bittersweet bar chocolate, chopped
¾ cup strong brewed coffee
1 cup sour cream
1¾ cup all-purpose flour, unbleached
1 tsp. sea salt
2 tsp. ground ginger
1 tsp. baking soda
2 cups Erythritol Gold, packed
1 Tbsp. pure vanilla extract
5 large eggs
½ cup candied ginger, diced

Glaze:
½ cup heavy cream
3 oz bittersweet bar chocolate, chopped
2 Tbsp. butter, cubed
¼ candied ginger, diced

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3) with the oven rack set in lower-middle position.

Make the Cake:
Whisk together 1 Tbsp. cocoa powder and 1 tablespoon melted butter to make a paste. Thoroughly coat the interior of a 12-cup Bundt pan with cocoa-butter paste using a pastry brush.

Combine remaining ¾ cup cocoa powder and chocolate in a medium bowl. Microwave coffee in a glass measuring cup until simmering, then pour over chocolate mixture, cover, and let stand 5 minutes. Whisk chocolate mixture until smooth, let cool slightly, then whisk in sour cream.

In a separate bowl, whisk together flour, salt, ground ginger (if using), and baking soda.

In a stand mixer fitted with the paddle attachment, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 4 minutes.

Add eggs, one at a time, beating after each addition. Reduce speed to low and add flour in three additions, alternating with chocolate-sour cream mixture, ending with flour, scraping down sides of bowl as needed.

Add candied ginger (if using) and mix just until incorporated.

Transfer batter to prepared pan and smooth top with a spatula. Bake cake until a skewer inserted in the center comes out with a few crumbs, 45-50 minutes.

Let cake cool in pan 10 minutes, then invert onto a wire rack and cool completely.

Make the Glaze:
Place chocolate in a medium bowl. Bring cream to a simmer in a small saucepan then pour over chocolate and let stand 2 minutes. Add butter and whisk until combined, let cool slightly.

Drizzle glaze over cake and sprinkle candied ginger (if using); let glaze set before serving.

Makes 12 servings.

Cook's Notes:

• It is very important that cooking spray with flour is used for coating the pan. It will help with successful removal from the pan.
• Tipping this cake out too early can result in the cake coming out in pieces. Waiting the full 20 minutes will ensure success.

Nutritional Information:
Per serving: Calories: 510 | Total Fat: 27g | Protein: 6g | Total Carbohydrate: 60g | Sugars: 41g