Chocolate Sour Cream Bundt Cake with Chocolate Ganache 8 Steps
Position a rack in the centre of the oven and heat to 350°F. Butter and flour a bundt pan and set aside. If you do not have a bundt pan, two 8-inch cake tins or two 9-inch cake tins will work.
In a large mixing bowl, add butter and both sugars and beat with an electric mixer until pale and creamy.
Add vanilla and eggs, one at a time, and continue to beat until mixture is combined and creamy. Brew coffee and measure out 1/2 cup and set aside.
In a separate bowl, sift all-purpose flour, cocoa powder, baking powder and baking soda and lightly whisk.
Add dry ingredients to the wet, along with the coffee and gently fold with a spatula. Finally, add the sour cream and fold until the mixture is completely combined and smooth. It will be quite thick -- this is fine.
Scrape the batter into the prepared pan and bake until a toothpick inserted into the centre of the cake comes out clean, 40 to 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 in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and place 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.