4ounces(1/2 cup) Stonyfield Petite Creme (vanilla) or sour cream
8ouncesroom temperature unsalted butterplus more for greasing pan
10ounces(1 1/2 cups) granulated sugar
4large eggs
1teaspoonvanilla bean paste or pure vanilla extract
FOR THE GLAZE
3ouncesbittersweet chocolatechopped
4ounces(1/2 liquid cup) heavy cream
2Tablespoonsunsalted butter
2tablespoonsbrewed coffee
Grated dark chocolatefor garnish
Instructions
FOR THE CAKE
Heat oven to 325 degrees F. Use butter to grease a 14-cup Bundt pan. Place flour, cocoa, baking soda, and salt in a large bowl; whisk to combine. Place milk, coffee, and Petite Creme (or sour cream) in a small bowl; stir to combine.
Place butter and sugar into the bowl of a stand mixer fitted with the paddle attachment. Mix on high speed until light and fluffy. Reduce speed to medium and beat in eggs, 1 at a time, then add vanilla. Reduce speed to low and alternate adding 1/3 of the flour mixture and 1/3 of the milk mixture at a time, ending with flour. Spoon batter into pan. Bake 45-55 minutes, or until a tester inserted in center comes out clean. Transfer pan to a wire rack and allow cake to cool in the pan. Invert cake onto serving plate or work table.
FOR THE GLAZE
Place chocolate in a heat proof bowl. Heat cream in a small saucepan until simmering, then pour over chocolate. Leave untouched for 2 minutes. Add butter and coffee and mix until smooth. Let ganache stand for a few minutes, stirring occasionally, until slightly thickened. Pour glaze over cooled cake. Garnish with dark chocolate shavings and whipped cream or ice cream, if desired.
Notes
Adapted from Martha Stewart Living; 2008, as seen on MarthaStewart.com