Devils Bundt Cake
Martha made this cake on Martha Bakes episode 311. Instead of the glaze, she dusted the cake with confectioner's sugar.
- Total Time:
- Servings: 12
Photography: Andrew Purcell
- 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 cup heavy cream
- 8 ounces chopped semi sweet chocolate
- Pinch of salt
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 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.
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.
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.