Devil’s Food Bundt Cake

Ingredients

Cake

• Vegetable-oil cooking spray
• 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
• 1 cup unsweetened cocoa powder
• 1 cup boiling water
• 1 cup sour cream
• 3 cups unbleached all-purpose flour (spooned and leveled)
• 1/4 teaspoon fine salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 1/4 cups sugar
• 4 large eggs
• 1 1/4 cups mini chocolate chips
• 1 tablespoon pure vanilla extract

Glaze

• 1 cup heavy cream
• 8 ounces chopped semisweet chocolate
• Pinch of fine salt

Steps

Cake

1. Preheat oven to 325 degrees. Spray a 12-cup nonstick bundt pan with cooking spray.
2. In a medium bowl, whisk boiling water into cocoa powder until smooth; whisk in sour cream.
3. In a large bowl, whisk together flour, salt, baking powder, and baking soda.
4. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until incorporated. Then beat in vanilla.
5. Add flour mixture in three additions, alternating with 2 additions of cocoa mixture and beat until combined.
6. Stir in chocolate chips.
7. Scrape batter into prepared pan and bake until tops springs back when lightly touched, 1 hour to 1 hour 15 minutes. Transfer to a wire rack set over a parchment paper lined baking sheet. Let cool 15 minutes, then turn our onto rack and let cool completely.

Glaze

1. Bring cream to a boil in a medium pot. Add chocolate and let stand 5 minutes.
2. Add salt and stir until smooth.
3. Let stand 10 minutes, then pour over cake allowing the glaze to drip down sides and cover cake.
4. Let set 3 hours at room temperature or 1 hour in refrigerator.

Source

http://www.marthastewart.com/1004063/devils-bundt-cake