Chocolate Sour Cream Bunt Cake

2 1/4 c. flour

1 c. unsweetened cocoa powder

2 t. baking powder

3/4 t. baking soda

1/4 t. salt

16 T (2 sticks) unsalted butter

1 1/2 c. granulated sugar

4 eggs, ligtly beaten

1 t. vanilla

1 1/2 c. sour cream

6 oz. bittersweet chocolate, melted and cooled slightly

FOR THE CHOCOLATE GLAZE

4 oz. bittersweet chocolate, finely chopped

1/2 c. heavy cream

Confectioners' sugar for dusting

Have all ingredients at room temperature.  Position a rack in the lower third of an oven and preheat to 325 degrees.  Spray the inside of your bunt pan.

To make the cake, in a bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.  Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds.  Reduce the speed to low and gradually add the granulated sugar, beating until blended.  Increase the speed to medium-high and continue beating until the mixture is light and fluffy, 3 to 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.  Add the eggs a little at a time, beating each addition until incorporated before adding more, until the mixture is thick and creamy, 1 to 2 minutes; stop the mixer occasional and scrape down the sides of the bowl.  Beat in the vanilla.

Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream and beginning and ending with the flour, beating until just blended and no lumps of flour remain.  Remove the bowl form the mixer.  Using a rubber spatula, gently fold in the melted chocolate.

Pour the batter in to the prepared pan and tap the pan on the countertop to remove any air bubbles.  Using a small spatula, spread the batter so the sides are about 1 inch higher than the center.  Bake until a skewer inserted in to the center of the cake comes out clean, 65 to 70 minutes.  Transfer the pan to a wire rack and let the cake cool in the pan for l0 minutes.  Invert the cake onto the rack and lift off the pan.  Let cool for 1 hour.

To make the glaze, put the chopped chocolate in a bowl.  In a small saucepan over medium heat, bring the cream to a simmer.  Pour the hot cream over the chocolate and stir until the chocolate has melted and the mixture is smooth.

Set the rack with the cake over a sheet of parchment paper and pour the glaze over the cake, using a rubber spatula to help coat the cake evenly.  Let the glaze cool to room temperature, then dust the cake with confectioners sugar just before serving.  Serves 12

William-Sonoma Kitchen