This chocolate cake is Dangerously Addicting , you just can’t stop eating this cake once you’ve taken a bite out of it.
Ingredients you will need :
For the 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 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 tablespoon pure vanilla extract
1 ,1/4 cups mini chocolate chips
1 teaspoon instant espresso powder
For the glaze :
1 cup heavy cream
8 ounces chopped semi sweet chocolate
Pinch of salt
1.Preheat oven to 325 degrees. Spray a 12-cup nonstick bundt pan with cooking spray. In a medium bowl, whisk boiling water into cocoa powder and the instant espresso powder until smooth; whisk in sour cream. In a large bowl, whisk together flour, salt, baking powder, and baking soda. 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. Add flour mixture in three additions, alternating with 2 additions of cocoa mixture and beat until combined. Stir in chocolate chips.
2.Scrape batter into prepared pan and bake until tops springs back when lightly touches, 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.
3.Bring cream to a boil in a medium pot. Add chocolate and let stand 5 minutes. Add salt and stir until smooth. Let stand 10 minutes, then pour over cake allowing the glaze to drip down sides and cover cake. Let set 3 hours at room temperature or 1 hour in refrigerator.
This cake gives you paradise in one bite . Take care and I hope you liked my recipe.❤