Ingredients:

  • 2 ½ cups all purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened Dutch process cocoa powder
  • 2 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup full fat sour cream
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 1 cup hot brewed coffee
  • ½ cup heavy cream
  • 1 cup chocolate chips
  • 1 tsp corn syrup

Instructions:

  1. Preheat and Prep: Set your oven to 180°C (350°F). Grease your bundt pan generously with butter and dust with cocoa powder. Note: Cocoa powder is better than flour because it doesn't leave white streaks on the dark cake.
  2. Sift Dry Ingredients: Whisk together the 2 ½ cups flour, 2 cups sugar, ¾ cup cocoa, baking soda, and salt in a large bowl until no lumps remain.
  3. Combine Wet Ingredients: In a separate bowl, whisk the 1 cup sour cream, ½ cup oil, 2 eggs, and vanilla until smooth and pale.
  4. Bloom the Cocoa: Pour the 1 cup hot coffee into the dry ingredients. Whisk gently until a thick, dark paste forms.
  5. Fold in Wet Mix: Gently fold the sour cream mixture into the chocolate paste using a spatula. Stop as soon as the streaks disappear.
  6. Bake the Cake: Pour the batter into the prepared pan. Bake for 50 minutes until a skewer comes out with just a few moist crumbs.
  7. Initial Cooling: Let the cake sit in the pan on a wire rack for 15 minutes. Do not skip this, or the cake will break when you flip it.
  8. The Flip: Carefully invert the cake onto the rack. Let it cool completely until the surface feels room temperature.
  9. Prepare Ganache: Heat ½ cup heavy cream until it begins to simmer, then pour over 1 cup chocolate chips and 1 tsp corn syrup. Let sit for 5 mins, then whisk until glossy and silky.
  10. The Glaze: Drip the ganache over the cooled cake, letting it run down the ridges.