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
1teaspoonvanilla bean paste or pure vanilla extract
FOR THE GLAZE
4ounces(1/2 liquid cup) heavy cream
Grated dark chocolatefor garnish
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.
Adapted from Martha Stewart Living; 2008, as seen on MarthaStewart.com
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