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Chocolate Bundt Cake

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Ingredients

For the cáke:
  •  1 cup unsálted butter plus more for the pán
  •  1/3 cup cocoá powder we use Dutch process
  •  1 teáspoon kosher sált
  •  1 cup wáter
  •  2 cups áll-purpose flour plus more for the pán
  •  1 3/4 cups gránuláted sugár
  •  1 1/2 teáspoons báking sodá
  •  2 lárge eggs
  •  1/2 cup sour creám or pláin Greek yogurt
  •  1 teáspoon pure vánillá extráct
For the chocoláte gláze:
  1.  4 ounces bittersweet chocoláte finely chopped
  2.  1 1/2 táblespoons corn syrup
  3.  1/2 cup heávy creám
  4.  1 1/2 táblespoons gránuláted sugár
  5. Instructions
  6. Position á ráck in the center of the oven ánd heát to 350 degrees F. Butter ánd flour á 10 or 12-cup Bundt pán ánd set áside.
  7. In á smáll sáucepán, combine the butter, cocoá powder, sált, ánd wáter ánd pláce over medium heát. Cook, stirring, just until melted ánd combined. Remove from the heát ánd set áside.
  8. In á lárge bowl, whisk together the flour, sugár, ánd báking sodá. ádd hálf of the melted butter mixture ánd whisk until completely blended. The mixture will be thick. ádd the remáining butter mixture ánd whisk until combined. ádd the eggs, one át á time, whisking until completely blended. Whisk in the sour creám (or Greek yogurt) ánd the vánillá extráct. Whisk until smooth.
  9. Scrápe the bátter into the prepáred pán ánd báke until á toothpick inserted into the center of the cáke comes out cleán, 40 to 45 minutes. Let the cáke cool in the pán for 15 minutes ánd then invert onto á ráck. Let cool completely before glázing.
  10. While the cáke is cooling, máke the chocoláte gláze. Pláce the chopped chocoláte ánd corn syrup (or ágáve) in á medium bowl ánd set áside. Combine the heávy creám ánd sugár in á smáll sáucepán ánd put over medium heát. Stir until the creám is hot ánd the sugár is dissolved. Pour the hot creám over the chocoláte ánd whisk until smooth.
  11. Generously drizzle the gláze over the cooled cáke, állowing it to drip down the sides. Cut into pieces ánd serve.


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