Chocolate Sour Cream Bundt Cake

• 1 cup cocoa powder
• 8 ounces semisweet chocolate, finely chopped
• 1 cup boiling water
• 2 1/4 cups flour
• 1 1/2 teaspoons baking soda
• 1 1/4 teaspoons kosher salt
• 20 tablespoons unsalted butter (2 1/2 Sticks)
• 2 1/2 cups light brown sugar (firmly packed)
• 5 eggs, Lightly Beaten
• 4 teaspoons vanilla extract
• 1 1/2 cups sour cream
• 1 1/2 cups semi-sweet chocolate chips
• Ganache
• 6 ounces semisweet chocolate, finely chopped
• 2 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

1. Preheat oven to 325 degrees.
2. Spray 15 cup Bundt pan very well with baking spray.
3. Combine cocoa powder and chopped chocolate.
4. Add boiling water and whisk until chocolate is melted and mixture is smooth.
5. Set aside.
6. In bowl combine flour, baking soda and salt then set aside.
7. In large mixing bowl beat butter on medium speed until smooth and creamy, about 1 minute.
8. Reduce speed to low and add brown sugar and beat until blended then beat on medium until light and fluffy, about 5 minutes.
9. Add eggs a little at a time, scraping down sides until combined.
10. Add vanilla and beat about 1 minute.
11. Reduce speed to low and add flour mixture in three additions alternately with sour cream, beginning with and ending with flour.
12. Beat just until blended and no lumps of flour remain.
13. Slowly pour in the melted chocolate mixture and beat until no white streaks are visible, scraping down sides occasionally.
14. Gently fold in chocolate chips.
15. Pour batter in prepared pan spreading batter so the sides are about 1 inch higher than the center.
16. Bake until a toothpick inserted into the center comes out with only a few moist crumbs, about 60 to 65 minutes.
17. Transfer pan to a wire rack and let cool for about 15 minutes.
18. Using a serrated knife gently saw off any excess cake that extends over the edge of the pan.
19. Invert pan onto cooling rack and let cake cool completely.
20. Ganache:.
21. In heatproof bowl combine chocolate and butter.
22. In small saucepan over medium-high heat bring cream just to a boil then immediately pour cream over the chocolate and butter.
23. Whisk until melted and smooth.
24. Place in refrigerator and let ganache thicken slightly.
25. Spoon ganache over cooled cake allowing the ganache to drip down the sides.
26. Let the cake stand until ganache is set at least 30 minutes.

cocoa powder, chocolate, boiling water, flour, baking soda, kosher salt, unsalted butter, light brown sugar, eggs, vanilla, sour cream, semisweet chocolate chips, ganache, semisweet chocolate, unsalted butter, heavy cream, vanilla, ground cinnamon

Taken from www.food.com/recipe/chocolate-sour-cream-bundt-cake-407801 (may not work)