Chocolate Bundt Cake with Chocolate Cognac Glaze

The dessert's elegant appearance belies its simple make-ahead preparation.

Chocolate Cake:
2½ cups all-purpose flour, unbleached
½ cup unsweetened cocoa powder
1 tsp. baking soda
¾ tsp. sea salt
½ cup whole milk
½ cup sour cream (4 oz)
8 oz (2 sticks) unsalted butter
1½ cups raw sugar
4 large eggs
1 tsp. pure vanilla extract
½ cup walnuts, chopped

Chocolate Cognac Glaze:
3 oz bittersweet chocolate, chopped
½ cup heavy cream
2 Tbsp. unsalted butter
2 Tbsp. Cognac or rum (optional)

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). Butter a 14 cup Bundt pan.

Make the Cake:
Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix milk and sour cream in a small bowl.

Cream butter and raw sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, then vanilla. Reduce mixer speed to low, and add flour mixture, alternating with milk mixture, ending with flour. Fold in walnuts, if using. Spoon batter into pan. Bake until a tester inserted in center comes out clean, 55-60 minutes. Let cool in pan on a wire rack. Invert cake. (Cake will keep for up to 1 day.)

Make the Glaze:
Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour over chocolate. Let stand for 2 minutes. Add butter and Cognac or rum, if using, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cooled cake. Slice, and serve with tangerine segments.

Makes 10 servings.